Another keto cupcake recipe to add in my list! And according to my taste testers (friends whom I would share my baked goodies), this is top 1 among the last 3 cupcakes I’ve baked. This recipe still uses the egg, cream cheese, coconut flour batter but in different proportions. This one uses less cream cheese and has coconut cream which I think made a huge difference. It made it softer and more moist. This also uses more butter making it more keto than the other 2 cupcake recipes. And since I am a coconut lover, I really like the way all the coconut taste came together from the coconut flour and coconut cream and made creamier by the butter. This is very easy to make. I just put all the ingredients in a food processor but starting with cream cheese and melted butter. I make sure that the cream cheese is always well incorporated so it blends well with other ingredients. You don’t want to end up with bits and pieces of cream cheese in your cupcake. Enjoy!
Recipe is for 12 cupcakes but I baked in 2 batches as I have a small oven that can only accommodate a 6 muffin pan.
• 2/3 Cups Coconut Flour
• 1/2 Cup Butter
• 1/3 Cup Erythritol (you can add more if you want it on the sweet side)
• 2 Teaspoons Baking Powder
• 1 Teaspoon Vanilla Extract
• 1 Cup Coconut Cream
• 2 Ounces Cream Cheese
• 4 Large Eggs
Preheat oven to 350F. Line muffin tin with cupcake liners. Melt butter and cream cheese in microwave making sure it does not burn. Then put mixture in food processor to fully incorporate with other ingredients. Pour into lined muffin tin. Baked for 25 mins or when inserted toothpick comes out clean.