How to store cupcakes?

The frosted cupcakes should be stored in an airtight container. They can be left at room temperature for 3-4 days. After 4 days, store in refrigerator for another 3-4 days.

Will the cupcakes dry out in refrigerator?

They can dry out if left in refrigerator a few days. If you know you will have leftovers, I would store the cupcakes separately from the frosting in the refrigerator. You can microwave the cupcakes for about 10 second to soften them and then frost the cupcake after it cools for a few minutes.

Can the coconut buttercream be frozen?

Yes, store in an airtight container in the freezer for up to 3 months. Let defrost in refrigerator overnight. Add a tablespoon of coconut milk, heavy cream or half and half if needed for a smoother consistency.

According to Livestrong.com , sour cream has 455 calories per cup, 44.5 grams of fat, 10.6 grams of carbs and 5.6 grams of protein. You will probably never eat a cup of sour cream but when it is divided into portions of a recipe, it certainly has the macros to be a keto approved food.

Sugar Free Cupcakes

Description

These light and fluffy sugar free cupcakes are a chocolate lover's dream. The coconut buttercream is a sweet and creamy frosting that is quick and easy to make.

Ingredients

Scale

Cupcakes

2 cups fine almond flour, sifted
2 tablespoons coconut flour, sifted
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
2/3 cup Allulose *
1/2 cup Monkfruit *
2 ounces, sugar free chocolate, melted and cooled ( I used Choc Zero)**
3 large eggs, room temperature
1 cup sour cream, full fat, room temperatue
1 teaspoon pure vanilla extract

Frosting

1 cup (2 sticks) unsalted butter, room temperature
1 - 1 1/2 cups Monkfruit powdered sugar***
1/4 unsweetened coconut milk****
1/2 - 1 teaspoon coconut extract

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Instructions

To make cupcakes: Preheat oven to 350°F. Place paper liners in a 12 cup muffin tin. Spray lightly with non stick baking spray.
Melt the chocolate in the microwave in 30 second increments. Or melt over a double boiler. Let chocolate cool.
Place all dry ingredients in a large bowl and whisk to combine.
In another bowl mix the wet ingredients together.
Pour the wet ingredients into the bowl of dry ingredients and fold in until just fully combined. Don't over mix.
Use a large cookie scoop or spoon and fill the muffin cup about 3/4 full.
Bake in oven for 20-23 minutes. Test with a toothpick at 20 minutes. If it comes out clean, or with only a few crumbs on it, it is done. If not, bake a few minutes longer.
Remove from oven to a cooling rack and let cool 15 minutes. Then remove cupcakes from pan to fully cool on rack. (Leave cupcakes in their liners, they are still fragile until they are fully cooled)
To make frosting:- beat softened butter in mixer on medium-high speed until smooth, about 3-4 minutes.
Turn mixer to low speed and beat in the sugar. Taste for sweetness, add a bit more as needed.
Shake can of coconut milk before measuring and then pour in the 1/4 cup with the coconut extract and beat for 2-3 minutes. Scrape the bowl to make sure all is mixed together. If the frosting is too thick, add another 2 tablespoons of coconut milk. Beat well.
Frosting with a piping bag and star tip. Sprinkle with optional unsweetened coconut chips.

Notes

*Always sift your dry ingredients. Since we store our nut flours in the refrigerator and freezer, they tend to get lumpy. Cocoa powder and powdered sugar can get lumpy as well and this affects your measurements.

** The combination of Allulose and Monkfruit in the cupcakes provides a very natural sweet flavor and a fluffy texture. I found no aftertaste or a cooling effect that some sweeteners give. You can use your preferred sugar substitute, but start with only 1 cup and taste for sweetness.

*** We find that baked goods turn out better when dairy products have come to room temperature. Take them out about an hour before baking help ensure a smoother batter.