Raspberry Cream Cheese Cupcakes
This recipe is based on my raspberry cream cheese cake. I turned it into cupcakes and make it look festive with fresh raspberry, rosemary and powdered sweetener. These cupcakes are so soft, moist, a little tangy from the raspberries and incredibly delicious. Most importantly, it is so quick and easy to make.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340F or 170C.
3. Mix all the dry ingredients (except the monk fruit) in a bowl then set aside.
4. In another bowl, add the butter, cream cheese, sweetener and whisk with a handheld mixer at medium speed until light, fluffy and pale in color.
5. Add the eggs, one at time and whisk to combine.
6. Add the vanilla extract, whipping cream and whisk to combine.
7. Add the dry ingredients and mix with a spatula to combine. The batter is quite thick.
8. Finally, add the fresh raspberries and mix gently to combine.
9. In the video, I used a mix of medium and big firm paper cups. This recipe yields about 16 medium cupcakes.
10. Fill the paper cups with the batter until 3/4 high then spread evenly.
11. Bake for 15 to 20 minutes or until a toothpick comes out clean.
12. Cool completely.
13. Garnish with fresh rosemary and fresh raspberries for a festive look. Then dust with powdered sweetener.
14. These cupcakes can be refrigerated for up to a week or frozen for up to a few months.
[Total servings = 16]
NUTRITION INFO PER SERVING
Total carb = 3.9 g
Dietary fiber = 1.9 g
Net carb = 2.0 g
Calories = 173
Total fat = 15.8 g
Protein = 4.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
