Servings
12
Prep Time
5 minutes
Cook Time
15 minutes
Author:
Missy J’s
We all need a good cupcake recipe for special occasions and for when we just feel like a cupcake. This recipe uses our unsweetened carob chips and is sweetened with allulose. Top it off with our fluffy cream cheese frosting and you’ll be in dessert heaven.
Ingredients
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2 ½ cups sifted pastry flour
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½ tsp sea salt
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2 ½ tsp baking powder
1 cup butter, room temperature
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1 ½ cups allulose (or other granulated sweetener)
4 large eggs
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1 tbsp vanilla
1 cup milk
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1 cup unsweetened carob chips
8 oz of softened cream cheese
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¾ cup allulose or more to taste (or other granulated sweetener)
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2 tsp vanilla
2 cups of heavy whipping cream
CAROB CHIP CUPCAKES WITH CHEESECAKE FROSTING
Cream Cheese Frosting
Directions
CAROB CHIP CUPCAKES WITH CHEESECAKE FROSTING
Preheat oven to 350°. Grease your muffin pan or use a silicone muffin pan.
In a medium bowl, whisk sifted flour, salt, and baking powder and set aside.
In the bowl of a stand mixer or with a handheld mixer, cream butter and allulose until light and fluffy, about 5 minutes.
Add the eggs, one at a time, scraping the bowl as needed. Add the vanilla.
Add one-third of the flour mixture, alternating with the milk, and ending with the flour. Beat each addition until just incorporated, do not overmix.
Add the carob chips to the batter and fold in by hand, scraping the bottom and sides of the bowl.
Fill muffin pan just below the top of each cup. Bake until a toothpick comes out clean, about 20-25 mins. Let cool in pans for 10 minutes, then turn out and cool completely on a wire rack.
While cupcakes are cooling, make your frosting. Beat cream cheese, allulose, and vanilla with mixer until smooth and creamy.
Pour heavy whipping cream into the cream cheese mixture and mix slowly until incorporated. Once incorporated, turn the speed up and mix until it resembles whipped cream and stiff peaks form.
Once cupcakes are cooled, top with frosting and enjoy!
Recipe Note
