Glenda Thompson 
It’s a sun-drenched afternoon, the warm breeze carrying the sweet scent of blooming flowers through your open kitchen window. As you prepare for a delightful tea party with your closest friends, you carefully arrange a platter of these freshly baked Vanilla Bean Cupcakes.
These cupcakes are a delightful twist on a classic treat, made with wholesome almond flour and natural sweeteners like allulose or monk fruit extract, creating a delicious and guilt-free indulgence perfect for those managing diabetes.
With these delightful Vanilla Bean Cupcakes you can enjoy a sweet treat while prioritizing your health and well-being. These cupcakes are a testament to the fact that with a few simple ingredient swaps, you can create delicious and satisfying desserts that align with your dietary goals.
Ingredients
For the cupcakes:
– 2 cups almond flour
– 1/2 cup allulose or monk fruit sweetener
– 2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsweetened almond milk
– 2 large eggs
– 1/4 cup melted coconut oil or butter
– 2 tsp vanilla bean paste or vanilla extract
For the frosting:
– 1/2 cup unsalted butter, softened
– 1/2 cup allulose or monk fruit sweetener, powdered
– 1/4 cup heavy cream
– 1 tsp vanilla bean paste or vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.
3. In a separate bowl, combine the almond milk, eggs, melted coconut oil or butter, and vanilla bean paste or extract. Whisk until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. To make the frosting, beat the softened butter and powdered sweetener in a large bowl until light and fluffy.
9. Gradually add the heavy cream and vanilla bean paste or extract, beating until the frosting is smooth and creamy.
10. Once the cupcakes have cooled, frost them with the vanilla bean frosting and serve.
