Cranberry Bliss Cupcakes – Low Carb, Sugar Free, THM S

• Produce

  • 2 tbsp Cranberries, sugar free or juice sweetened dried
  • 1 tsp Ginger, powder
  • 1 pinch Ginger

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Cranberry sauce

• Baking & Spices

  • 1/3 cup Almond flour
  • 1 tsp Baking powder
  • 1/3 cup Coconut flour
  • 1/2 tsp Orange extract
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 8 tbsp Butter
  • 8 oz Cream cheese
  • 1 tbsp Half and half
  • 1/4 cup Sour cream

• Other

  • 1/3 cup Ground golden flax
  • 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend, finely ground

Found on joyfilledeats.com

Description

Ingredients

• 1/3 cup ground golden flax
• 1/3 cup almond flour
• 1/3 cup coconut flour
• 1 tsp baking powder
• 1 tsp ginger powder
• 1/4 tsp salt
• 1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 4 eggs
• 4 tbsp butter, softened
• 1/4 cup sour cream
• 1 tsp vanilla
• 8 oz cream cheese, softened
• 4 tbsp butter, softened
• 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend), finely ground
• 1 tbsp half and half
• 1/2 tsp orange extract
• pinch of ginger
• 1/2 cup cranberry sauce (www.joyfilledeats.com/cranberry-sauce)
• 2 tbsp sugar free or juice sweetened dried cranberries, finely chopped, optional

Directions

• Preheat oven to 350. Line a standard muffin tin with 12 paper liners.
• Put all the ingredients for the cupcakes in a bowl and beat with an electric mixer until smooth. Or process in a food processor until smooth. Divide between the prepared muffin pan. Bake for 25 minutes or until the tops are golden and spring back when lightly pressed with your finger. Cool completely.
• To make the icing beat the butter and cream cheese until smooth. Add the other ingredients and mix until fluffy.
• To assemble the cupcakes scoop out a tiny bit of the center of each. Divide the cranberry sauce between them. Pipe on the icing. Sprinkle on a few dried cranberries, if using.