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    Home / Recipes / Cakes

    Cupcakes with Strawberry Cream Cheese Frosting

    By Lisa MarcAurele · Jul 4, 2020 · 16 Comments

    2.0K shares
    Jump to Recipe
    Low carb cupcakes cream cheese frosting cover

    This strawberry cream cheese frosting is a delicious sugar free icing for low carb cupcakes. And, it adds a natural pink color and a fruity taste.

    Low carb cupcakes with strawberry cream cheese frosting cover
    Article Index
    • Low Carb Cupcakes with Strawberry Cream Cheese Frosting Recipe
    • Recipe

    After a reader posted a batch of cupcakes she made using my yellow low carb cake recipe on Instagram, I had to give it a try. They looked so good and she mentioned how moist the cake was.

    It had been a long time since I made that simple snack cake recipe. And, I didn't completely remember the texture. So, I whipped up a batch of the cupcakes last week.

    Rather than use one of my existing frosting recipes, I decided to try something new. The photo of the cupcakes on Instagram were topped with strawberries so it gave me the idea to use a low carb strawberry cream cheese frosting.

    I wasn't sure how long the cupcakes needed to bake. Since I used a stoneware pan, it took just as long as the cake did. I ended up baking for 25 minutes, but the tops sank in so it was slightly under-baked.

    Low carb cupcakes with strawberry cream cheese frosting bite square

    The cake turned out super moist, though. And, the sunken tops allowed me to fill in that area with some extra low carb frosting.

    I was tempted to use all liquid sweetener in this strawberry cream cheese frosting. But, I ended up using a half cup of Swerve Confectioners and added in vanilla stevia drops until the sweetness was good for me.

    Some may prefer a sweeter frosting, but I like to minimize the use of low carb sweeteners. My youngest daughter liked the frosting so I figured it must have been sweet enough.

    The other thing is that you don't want to add too much granular sweetener. Most of the bulk sweeteners contain erythritol which can crystallize if too much is used.

    Low carb cupcakes with strawberry cream cheese frosting plate

    If I were to sweeten up this low carb strawberry cream cheese frosting more, I would have added in a small amount of monk fruit drops. I find that using a blend of different sweeteners provides the best taste.

    However, Swerve is a combination of erythritol and oligosaccharides. If I eat too much oligosaccharides, I get bloating and gas since they typically act like a soluble fiber after ingestion.

    I seem to be sensitive to erythritol as well. That's why I try not to go overboard with the bulk sweeteners. Concentrated sweeteners like stevia and monk fruit are what I prefer to use.

    I also find that erythritol can have the same cooling effect you get in the mouth when it passes through your urine. It's because the erythritol passes through the urine unchanged.

    Low carb cupcakes with strawberry cream cheese frosting tall

    Feel free to adjust the sweetener in this strawberry cream cheese frosting recipe to suit your own tastes. I thought the frosting was the perfect addition to the yellow low carb cupcakes.

    This cake recipe is moister than the other low carb yellow cake I've made. Next time I make cupcakes, I may try the other recipe and see if I can improve the texture.

    I may also see how this strawberry frosting tastes on top of my coconut flour cupcakes. That recipe has always been my favorite with or without the added coconut. What's your favorite way to top a cupcake?

    Low Carb Cupcakes with Strawberry Cream Cheese Frosting Recipe

    Low carb cupcakes with strawberry cream cheese frosting bite

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    Recipe

    Low carb cupcakes cream cheese frosting plate

    Strawberry Cream Cheese Frosting on Low Carb Cupcakes

    4.34 from 3 votes
    This sugar free cream cheese frosting is a delicious topping for low carb cakes. And, it adds a natural pink color and a fruity taste.
    Prep Time:10 mins
    Cook Time:30 mins
    Cooling Time:10 mins
    Total Time:40 mins
    Course: Dessert, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 12 people
    Calories: 224

    Ingredients

    CAKE:

    • 1 cup almond flour
    • ⅓ cup coconut flour
    • ½ cup low carb sugar substitute or sweetener of choice
    • 1 tablespoon baking powder
    • 1 teaspoon xanthan gum
    • ½ teaspoon salt
    • ¾ cup almond milk
    • 1 tablespoon coconut oil
    • ½ cup butter softened
    • 2 teaspoon vanilla extract
    • 2 large eggs

    Strawberry Cream Cheese Frosting:

    • ½ cup unsalted butter softened
    • 8 ounces cream cheese softened
    • ½ cup strawberries
    • ¾ cup Lakanto powdered monk fruit sweetener or more to taste
    • 1 teaspoon vanilla extract
    US Customary - Metric

    Instructions

    • Preheat oven to 350°F. Line 12 muffin molds with cupcake liners. 
    • In large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, xanthan gum and salt.
    • Beat in almond milk, coconut oil, butter, and vanilla to the dry mix with an electric mixer on medium-high speed for about 2 minutes, scraping bowl as needed. Add the eggs and continue to beat an additional 2 minutes.
    • Divide batter between cupcake liners.
    • Bake in 350 °F oven for about 20-30 minutes or until toothpick inserted in center comes out clean and cake springs back when lightly touched.
    • Cool cupcakes for 10 minute then remove from molds and allow to cool completely on to wire rack.

    Strawberry Cream Cheese Frosting:

    • Cream together the butter and cream cheese. 
    • Puree the strawberries in a small blender or food processor. 
    • Add 3 tablespoons of the strawberry liquid and the vanilla stevia into the cream cheese mix. Beat until mixed in.
    • Slowly beat in the powdered sweetener. Spread frosting on cooled cupcakes.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1cupcake | Calories: 224 | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 225mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 2.5mg | Calcium: 90mg | Iron: 1.1mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 7.6 % | % Protein: 12.7 % | % Fat: 79.7 % | SmartPoints: 8
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 224
        [carbohydrates] => 5
        [protein] => 5
        [fat] => 14
        [saturated_fat] => 6
        [cholesterol] => 52
        [sodium] => 225
        [potassium] => 67
        [fiber] => 2
        [sugar] => 1
        [vitamin_a] => 350
        [vitamin_c] => 2.5
        [calcium] => 90
        [iron] => 1.1
        [serving_unit] => cupcake
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    « Stuffed Eggplant Rolls Wrapped in Bacon
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    Reader Interactions

    Comments

    1. Amber

      May 28, 2019 at 4:57 pm

      5 stars
      What size baking pan could I use for this? I'd like to bake it as a cake.

      Reply
      • Lisa MarcAurele

        May 29, 2019 at 5:47 pm

        I'd use a standard 9-inch round.

        Reply
    2. Aileen

      February 12, 2019 at 9:30 am

      Do I use sweetened or unsweetened almond milk?

      Reply
      • Lisa MarcAurele

        February 13, 2019 at 7:17 am

        For low carb, it's ALWAYS UNSWEETENED!

        Reply
    3. Jasmin

      March 11, 2018 at 7:12 pm

      Can the almond milk be replaced with either coconut milk or hwc?

      Reply
      • Lisa

        March 12, 2018 at 5:42 am

        It can. I'd likely dilute the HWC, though.

        Reply
    4. Wendy

      September 27, 2017 at 7:20 pm

      Lisa

      I am looking for a frosting that i can use to pipe a message on your zucchini chocolate cake. Would this frosting be the right texture for this.

      Reply
      • Lisa

        September 28, 2017 at 6:40 am

        Either this or a regular buttercream.

        Reply
      • Faiza

        March 06, 2020 at 11:08 am

        Wow ... this looks really yumm. How would you store them? And with the frosting how long will they last? Thank you for wonderful recipes ????

        Reply
        • Lisa MarcAurele

          March 06, 2020 at 2:10 pm

          I store them in the fridge for up to a week and in the freezer for longer storage.

    5. Michelle

      August 19, 2017 at 11:59 am

      I don't have any xanthum gum. Will they turn out ok if I make them without it?

      Reply
      • Lisa

        August 19, 2017 at 6:04 pm

        Yes. Xanthan gum isn't essential.

        Reply
    6. Susan

      May 14, 2017 at 2:55 pm

      I loved this strawberry cream cheese cupcake and we also loved the coconut cake. Thanks so much Lisa.

      Reply
      • Lisa

        May 15, 2017 at 5:06 am

        My pleasure Susan!

        Reply
    7. Sally

      May 09, 2017 at 11:01 am

      4 stars
      I've not found a cupcake that tastes authentic so far so I tried this expecting it to taste of just coconut flour.

      I should not have doubted you Lisa since every recipe of yours has turned out well. This one did not disappoint . So much so that my non-diabetic other half helped himself to another one I mistakenly left on view!

      Thanks for another winner

      Reply
      • Lisa

        May 09, 2017 at 1:00 pm

        You're welcome Sally! So glad you enjoyed them. 🙂

        Reply

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