Ingredients
- 8 oz cream cheese - room temperature
- 1/2 cup butter - room temperature
- 1/2 cup sour cream
- 3 eggs - room temperature
- 1/2 cup Nutiva buttery coconut oil
- 1/2 tsp almond extract
- 1 Tbsp vanilla extract
- 1 1/3 cup SweetEs fusion sweet
- 1 cup coconut flour
- 1 cup almond flour
- 1/3 cup hydrolyzed collagen peptides
- 1 Tbsp aluminum free baking powder
- 1/4 tsp baking soda
- 1 tsp xanthan gum
- 1 cup unsweetened almond milk
- 1 double recipe SweetEs Buttercream Frosting
Instructions
- Add first five ingredients to mixing bowl. Mix on medium using hand mixer, until creamy
- Add next four in. Mix until incorporated
- Add flours, collagen, baking powder, soda and xanthan gum. Mix on low until combined
- Add milk, mix on low until just combined
- Let batter sit 10 minutes
- Scoop into paper lined muffin tins. Bake at 350 for 25 minutes
- Makes 36 cupcakes
- Once cooled, top with SweetEs Buttercream frosting and sliced strawberries
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