Cream-Filled Cupcakes

Cooking Time

20 minutes

Difficulty

Easy

Serves Up To

10

Nutrition Information

Total Fat30g
Cholesterol65mg
Sodium300mg
Potassium
Total Carbohydrate57g
Dietary Fiber4g
Sugars49g
Protein10g

Directions

  1. Preheat oven to 400°F.

  2. Line 10 muffin cups with paper liners or lightly butter.

  3. Beat together 6 tablespoons sugar, butter, egg yolks, almond milk and vanilla in a medium bowl.

  4. Stir in almond flour, baking powder, baking soda and salt.

  5. Beat egg whites with remaining 2 tablespoons sugar until stiff peaks form and lightly fold into batter.

  6. Spoon into prepared cupcake tins and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. Using a melon baller, scoop the center out of each cupcake.

  7. Beat all filling ingredients in a medium bowl with an electric mixer until light and fluffy. Spoon into a large resealable bag and snip ½-inch off the corner. Pipe filling into the center of each cupcake.

Ingredients

  • ½ cup sugar, divided
  • ¼ cup butter, melted
  • 2 eggs + 4 egg whites, divided
  • 1 cup Blue Diamond Almond Breeze almond milk
  • 1 teaspoon vanilla extract
  • 3 cups Blue Diamond Almond Flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Included in this recipe