Surprise Cupcakes with Peanut Butter Frosting (THM-S, Low Carb, Sugar Free)
Total Steps
12
Ingredients
19
Tools Needed
7
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My Montana KitchenIngredients
- 1 1/2 cups Trim Healthy Mama Baking Blend
- 1 1/4 cups Gentle Sweet
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon mineral salt
- 2/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/3 cups water
- 6 ounces softened cream cheese
- 2 tablespoons Gentle Sweet
- 1/2 teaspoon vanilla extract
- 3 tablespoons Lily's dark chocolate chips(optional)
- 8 ounces softened cream cheese
- 1/4 cup heavy whipping cream
- 1/4 cup defatted peanut flour
- 3 tablespoons Gentle Sweet
- 1 tablespoon creamy natural peanut butter
Instructions
Step 1
For the filling: Beat softened cream cheese, Gentle Sweet, and vanilla extract until smooth.
Step 2
Preheat oven to 350°F.
Step 3
Prepare a cupcake pan with liners, and grease the liners well.
Step 4
In a large mixing bowl, mix all the dry ingredients for the cupcakes together.
Step 5
Add melted coconut oil, vanilla extract, eggs, and water to the dry ingredients and mix well. The batter will be thick.
Step 6
Fill cupcake liners 1/3 full with batter, then add a small dollop of the prepared cream cheese filling.
Step 7
Put more batter on top of the filling, making the liners roughly 2/3 full.
Step 8
Bake in the preheated oven for 18-22 minutes, or until the center tops of the cupcakes are dry.
Step 9
Allow cupcakes to cool completely before frosting.
Step 10
For the frosting: Beat softened cream cheese and heavy whipping cream for 2 minutes.
Step 11
Add the defatted peanut flour, Gentle Sweet, and creamy natural peanut butter to the cream cheese mixture and mix well.
Step 12
For a stiffer frosting, mix the frosting, then refrigerate it for 30-45 minutes, then beat it again before applying.