These yummy cupcakes are good for entertaining, or make ahead and freeze desserts. This generous recipe yields 48 regular cup cakes or 96 minis-or any combo thereof. I made 24 regular and 48 minis.
Ingredients
Cake
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1 tsp mineral salt
- 1 Tbsp aluminum free baking powder
- 1 1/2 cup SweetEs fusion sweet
- 1/2 cup unsweetened shredded coconut
- 4 eggs
- 1/2 cup butter room temp
- 8 oz bar cream cheese room temperature
- 1/2 cup coconut oil softened
- 13.5 oz can full fat coconut milk
- 1 Tbsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp butter extract
- 2 tsp key lime extract
Frosting
- 1/2 cup butter room temperature
- 8 oz cream cheese room temperature
- 1 cup SweetEs fusion sweet
- 1 tsp key lime extract
- 1/2 tsp butter extract
- 1/8 tsp mineral salt
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350
- Make cake
- Mix all dry ingredients in bowl, whisking well (using only 3/4 cup fusion sweet)
- In separate bowl, using hand mixer, beat butter, cream cheese, other 3/4 cup of fusion sweet, and coconut oil, until creamy
- Add eggs, mix well.
- Add wet ingredients to dry mix - continue beating until incorporated
- Add coconut milk - mix until incorporated.
- Let batter sit for 15 minutes
- Scoop batter into 2 lined 12 cup muffin tins or 4 mini muffin pans
- Bake at 350 for 30 minutes
- Make frosting by placing all frosting ingredients in bowl, and mixing with hand mixer for 1-2 minutes til fluffy.
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