Low Carb Hummingbird Cupcakes w Cream Cheese Frosting
How to Make It
Step 1
Preheat the oven to 350 degrees and line cupcakes tins with cupcake liners. Chop and heat the pecans in a pan over medium heat for about 30 seconds. Toast the pecans until they become fragrant, but don’t let them burn. Combine the toasted pecan in a bowl with the almond and paleo flours, stevia, baking soda, cinnamon, coconut flakes, and an added pinch of salt. In a second bowl, whisk together the egg, olive oil, pineapple juice, vanilla, and banana extract. Stir the wet ingredients into the dry, folding the batter with a spatula until combined.
Step 2
Use a spoon or scoop to ladle the batter into each cupcake liner. Fill each one up, leaving about a ½-inch of space from the top. Bake the cupcakes for 18-20 minutes, until the tops of the cupcakes turn golden. Use a toothpick to test for doneness. Let the cupcakes set aside to cool before adding frosting on top.
Step 3
While the cupcakes are baking, make the cream cheese frosting. In a mixer fitted with a paddle attachment, whip the butter until it is creamy and fluffy. When the butter is at room temperature and lump-free, mix in the cream cheese. You can pull the cream cheese out to soften by the oven at the beginning of the recipe to speed up this process. Again, mix thoroughly until the cream cheese is room temperature and lump-free. Mix in the Swerve and vanilla extract to finish the frosting. You may set it aside in your refrigerator to chill until it’s ready to spread on your cooled cupcakes.
Step 4
Use the back of a spoon, a spatula, or a piping bag to top each cupcake with about 1 ½ tablespoons frosting. Simply spread the frosting across or pipe fancy designs at your leisure. At your discretion, you may add toppings to the hummingbird cupcakes. Keto toppings could be a halved pecan, unsweetened coconut flakes, 100% cacao shavings or nibs, or an extra sprinkle of cinnamon. You can store the finished cupcakes in your refrigerator for 1-2 days. However, these are best served when freshly baked.
Ingredients
- Pecans, Raw – 1 ounce
- Almond Flour – ¼ cup
- Paleo Baking Flour by Bob’s Red Mill – ¼ cup
- Stevia In The Raw, Bakers Bag – ⅛ cup
- Baking Soda – ¼ teaspoon
- Cinnamon – ¼ teaspoon
- Coconut, Dried, Shredded Or Flaked, Unsweetened – 3 tablespoon, shredded
- Raw Egg – 1 large
- Olive Oil – ¼ cup
- Vanilla Extract – ½ teaspoon
- Pineapple Juice – 2 tablespoon
- McCornicks Banana Extract – ¼ teaspoon
- Unsalted Butter – 2 tablespoon
- Cream Cheese – 4 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – 2 tsp
- Vanilla Extract – ½ teaspoon