Cream-Filled Cupcakes

Cook Time:





Serves Up To:



Nutrition Information

Total Fat30g
Total Carbohydrates57g
Dietary Fiber4g



  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

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Almond Flour Photo

Almond Flour

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Shelf Stable Original Almondmilk Photo

Shelf Stable Original Almondmilk

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