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Dairy Free Sugar-Free Coconut Cream Cupcakes

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 251kcal
Author Brenda Bennett

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • In a stand mixer beat eggs, milk, vanilla extract, stevia and banana.
  • Blend in remaining ingredients.
  • Pour batter into cupcake liners in a 12 capacity muffin pan.
  • Drop pan on counter a few times to level cupcake batter.
  • Bake for 25 minutes until toothpick comes out clean in center.
  • Allow to cool completely before adding frosting.
  • To make frosting: Add all ingredients to a stand mixer and blend on medium speed until well incorporated and creamy.
  • To fill cupcakes: Use an apple corer, insert in center of cupcake close to bottom, but carefully not to go through bottom and remove center piece of cupcake.
  • Use a pastry bag or tool to insert frosting into center of each cupcake and tops of each as well.
  • Top with toasted coconut flakes if desired.
  • Refrigeration is not necessary.

Notes

Weight Watchers Pointeaspoonlus: 6*

Nutrition

Serving: 1g | Calories: 251kcal | Carbohydrates: 18.3g | Protein: 6.1g | Fat: 16.9g | Saturated Fat: 12.8g | Cholesterol: 90mg | Sodium: 96mg | Fiber: 7.2g | Sugar: 3g