Cream-Filled Cupcakes

Prep Time

20

Minutes

Cook Time

20

Minutes

Difficulty

Easy

Serves Up To

10

Servings


Nutrition Information

Total Fat30g
Sodium300mg
Total Carbohydrates57g
Dietary Fiber4g
Sugars49g
Protein10g

Ingredients

Directions

  1. 1

    Preheat oven to 400°F.

  2. 2

    Line 10 muffin cups with paper liners or lightly butter.

  3. 3

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

  4. 4

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

  5. 5

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

  6. 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. 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.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

View Product
Almond Flour Photo

Almond Flour

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