My birthday is my favorite time of the year because I get to choose the flavor of my birthday cake. My decision is always simple because I alternate between these two flavors of cake:
- Strawberries and Cream
Naturally I had to incorporate these flavors into my new ketogenic lifestyle; because what’s a birthday without your favorite cake?
These lemon cupcakes are the perfect summer dessert.
Lemon Cream Cheese Cupcakes
- 3 Eggs
- 1 cup Almond Flour
- 4 tbsp Butter melted
- 4 tbsp Erythritol Sweetener to taste
- 2 tbsp Sour Cream
- 2 tsp Lemon Extract
- 1/2 tsp Vanilla Extract
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Heavy Cream
- 2 oz Cream Cheese room temperature
- 1 tsp Vanilla Extract
- 2 tbsp Erythritol Sweetener to taste
- dash Salt
Instructions for the Cupcakes
Preheat the oven to 325F
Line a 6 cup muffin pan with cupcake liners. Spray cupcake liners with a little bit of coconut oil to ensure the cupcakes can be removed from the paper easily after baking.
Beat eggs by hand or in a stand mixer until light and airy. Add melted butter, sweetener, and sour cream to eggs and mix well. The mixture should be smooth and incorporated.
Once the mixture of fats are incorporated, add in the salt, baking powder, and vanilla extract, and lemon extract. Mix. Sift almond flour in the wet mixture in four portions.
Divide the batter among six muffin cups, fill each pan 3/4 of the way full.
Bake for 20 minutes. Baked cupcake will be firm to the touch.
Remove from the pan and let the cupcakes cool for 5 minutes.
Instructions for the Frosting
Beat the heavy cream with a mixer until firm. Add sweetener, salt and vanilla extract.
Add cream cheese mix until incorporated.
Pipe on cooled cupcakes and enjoy!