Coconut Cupcakes with Cream Cheese Swerve Frosting

Coconut Cupcakes with Cream Cheese Swerve FrostingCoconut Cupcakes with Cream Cheese Swerve Frosting

Last weekend I made this cupcake formula right into a cake (apologies I didn’t get a picture!!) by creating it Three times, and every time I poured it as the layer directly into an 8 inch cake pan. I additionally tripled the icing formula, and also had cream cheese icing on the cake.

The actual buttercream below is every bit as good 😉

 

Coconut Cupcakes with Cream Cheese Swerve Frosting

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12

Coconut Cupcakes with Cream Cheese Swerve Frosting

Ingredients

  • 1/2 cup of coconut flour
  • 1/2 tsp of baking soda
  • 1/4 tsp of sea salt
  • 4 Medium eggs
  • 1/3 cup of fresh unsalted butter
  • 1/2 cup of maple syrup
  • 2 tbsp of coconut milk
  • 2 tbsps of vanilla extract
  • Paleo Buttercream Icing
  • 1 cup of powdered Swerve
  • 1 cup of granular sweetener
  • 1/2 cup of fresh unsalted butter
  • 1 tbsp of cream cheese flavoring
  • 2 tbsp of vanilla extract
  • 2-4 tbsp of fresh almond or fresh coconut milk

Instructions

  1. Pre-heat stove to 350°F
  2. Within a large dish blend all your dry ingredients and combine very well. Include your melted fresh butter, and the syrup, the coconut milk, and the vanilla. Blend very well, and gradually include your eggs one-by-one.
  3. Line a muffin tin using cupcake liners, and also fill up every one ¾ of the way to the top.
  4. Cook for around 23 minutes.
  5. Keep all of them in the tin for around 10 minutes to cool down, and then take them out for cooling the remainder of the way. After being completely cooled, you can frost!
  6. Within a medium sized dish, beat the butter till there's an almost icing like thickness itself.
  7. Add the sweetener ½ cup each time, and mix very well in between. You will have to include your vanilla as well as cream cheese flavoring during the midpoint, as well as your coconut milk at the conclusion. Assess the quantity of coconut milk depending on the consistency of your frosting.
  8. Include any coloring at the conclusion. Ice your cupcakes and enjoy!

The cream cheese frosting is every bit delicious and if you like it a bit harder then place the cupcakes into the refrigerator after icing them.

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Joan

I’m Julie. This is where my love of cupcakes, digital photography as well as writing comes to life! How did this recipe thing all begin? In November of 2012, I made the decision that I needed to keep a log of my recipes, so I started a simple recipe blog. This beautiful collection of cupcakes and cafe delights continues to grow every week and I can’t wait to see where it is 5 years down the road. My grandma encouraged all of my baking. At family gatherings with well over 250 individuals the midst of absolutely no where, she consistently was able to create perfect cherry cobblers along with other goodies for dessert over the campfire. It seemed to be like magic for me.

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