Keto Strawberry Cupcakes With Cream Cheese Strawberry Frosting
5 from 2 votes
These keto & gluten-free strawberry cupcakes are super fluffy and moist, topped with a creamy and tangy cream cheese frosting bursting with fruity flavor! Made with wholesome, natural ingredients, they satisfy your sweet tooth and are good for you!
3tablespoonsstrawberry reduction saucereserved from the cupcake batter
Prevent your screen from going dark
Instructions
Strawberry reduction
Puree 16 ounces strawberries with a blender or immersion blender. Transfer to a pan on high heat to bring it to a boil, then reduce heat to medium-low and simmer, stirring occasionally until thick and reduced to half (about 15-20 minutes). Let it cool.
Keto strawberry cupcakes
Preheat oven to 180 °C (355 °F)
Sift together into a bowl the 1/2 cup pea protein, 5 tablespoons coconut flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon xanthan gum.
In the mixer bowl, add 5 eggs and 3/4 cup powdered sweetener. Whisk on high speed for 3-5 minutes to ribbon stage - until tripled in volume, pale and thick.
Add the melted 1 stick unsalted butter, 1 teaspoon vanilla extract and 2 teaspoons apple cider vinegar and mix just to combine.
Add half of the dry ingredients, mix just until combined, then the second half, and mix again until the batter is smooth.
Add the cooled strawberry reduction, all but 3 tablespoons (reserve these for the frosting). Mix until the batter is uniform in color, with no visible streaks
Divide batter into 12 cupcake liners (filled a little over 3/4th of the way up) and bake in the preheated oven at 180 °C (355 °F) for 20 minutes. Let cupcakes fully cool down before frosting.
Strawberry Cream Cheese Frosting
You will need 2 bowls. In one bowl, whip 1 cup heavy whipping cream to stiff (firm) peaks.
In another bowl, whip together 8 ounces cream cheese and 1/2 cup powdered sweetener to stiff peaks.
Add the 1/2 cup sour cream and 3 tablespoons strawberry reduction sauce (reserved from the batter) to the whipped cream cheese and mix until uniform in color.
Fold the whipped cream into the whipped cream cheese and whisk on low speed for a few seconds, just until both mixtures are fully combined.
Transfer into a large piping bag and keep it refrigerated, wait for cupcakes to be fully cooled down before piping.
Notes
This keto strawberry cream cheese frosting recipe will make enough to frost 12 cupcakes very high (about the height of the cupcake itself in frosting or more, as illustrated in the photos throughout the post). You can halve the ingredients for the frosting if you prefer to top your cupcakes more modestly.