Low Carb Strawberry Cupcakes with Whipped Cream
There’s something undeniably magical about the smell of freshly baked cupcakes wafting through the kitchen. It instantly transforms any gloomy afternoon into a cozy retreat. These low carb strawberry cupcakes are a delightful twist on a classic favorite, perfect for those who want to indulge without the guilt.
Let me take you back to a lazy Sunday afternoon when the clouds hung low, and the rain tapped gently on the windowpanes. I was craving something sweet but wanted to keep things light and healthy. That’s when I decided to whip up these low carb strawberry cupcakes. The combination of juicy strawberries and fluffy whipped cream was just the comfort I needed.
Ingredients
- Almond Flour: This nutty flour is a great low-carb alternative to regular flour, giving the cupcakes a moist and tender crumb.
- Coconut Flour: Just a touch of coconut flour helps to balance the texture and adds a subtle sweetness.
- Baking Powder: A must-have to give our cupcakes that lovely lift.
- Salt: Just a pinch to bring out all the flavors.
- Unsalted Butter: Melted and cooled, this provides richness and moisture.
- Granulated Erythritol: A low-carb sweetener that doesn’t spike blood sugar levels—perfect for keeping things sweet yet healthy.
- Eggs: These are the binding agents that hold everything together and add structure.
- Vanilla Extract: For that classic aroma that pairs beautifully with fresh strawberries.
- Fresh Strawberries: Diced strawberries add bursts of fruity flavor in every bite.
- Heavy Whipping Cream: To make that luscious whipped topping everyone loves.
- Powdered Erythritol: To sweeten the whipped cream without adding carbs.
Instructions
Ready to bake? Let’s dive into the steps that will fill your home with warmth and delicious aromas.
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners. This is the perfect time to enjoy the anticipation of what’s to come.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This step ensures that everything is evenly distributed.
- Combine the Wet Ingredients: In a separate large bowl, beat together the melted butter, granulated erythritol, eggs, and vanilla extract. The mixture should be smooth and slightly frothy.
- Bring It All Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—this is where the tender crumb comes from.
- Fold in the Strawberries: Gently fold in the diced strawberries, taking care to distribute them evenly without squishing them too much.
- Spoon and Bake: Divide the batter evenly among the cupcake liners. Pop them into the preheated oven and let them bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
As you wait, why not start on that whipped cream? The anticipation builds as the cupcakes cool, and soon, you’ll be ready to top them with sweet, fluffy clouds.
Low Carb Strawberry Cupcakes with Whipped Cream
Hello, dear friends! Welcome back to my cozy corner of the internet where we celebrate the little things in life, like baking low-carb treats that don’t make us feel guilty! Today, I’m thrilled to share a delightful recipe that combines the sweetness of strawberries with the lightness of whipped cream. Get ready to indulge in these heavenly Low Carb Strawberry Cupcakes!
Thoughtful Pro Tips
Before you dive into baking, here are a few tips to ensure your cupcakes are nothing short of perfection:
- Choose the Right Strawberries: Opt for fresh, organic strawberries if possible. Their natural sweetness and vibrant color make all the difference.
- Don’t Overmix: When combining the wet and dry ingredients, be gentle. Overmixing can lead to dense cupcakes, and we want them to be light and fluffy.
- Chill Your Equipment: For the whipped cream, chill your mixing bowl and beaters beforehand. This helps the cream whip up faster and hold its shape better.
Variations and Substitutions
One of the joys of baking is making a recipe your own. Here are some variations you might enjoy:
- Blueberry Bliss: Swap strawberries for blueberries for a delightful twist. They pair wonderfully with the same whipped cream topping.
- Chocolate Lovers: Add a tablespoon of unsweetened cocoa powder to the batter for a chocolatey version.
- Dairy-Free Delight: Use coconut cream instead of heavy cream for a dairy-free topping that’s just as luscious.
What to Serve It With
These cupcakes are a treat on their own, but if you’re hosting a party or just want to elevate your tea time, consider serving them with:
- A refreshing glass of iced herbal tea, like mint or chamomile.
- A bowl of mixed berries to complement the strawberry flavor.
- A sprinkle of toasted almonds or coconut for added crunch.
Storage and Reheating Guidance
If you have leftovers (which is rare in my home!), here’s how to keep them fresh:
- Refrigerate: Store the cupcakes in an airtight container in the refrigerator for up to three days. Keep the whipped cream separate if possible.
- Freezing: You can freeze the cupcakes without the cream for up to a month. Thaw them at room temperature before adding freshly whipped cream.
- Reheating: If needed, warm the cupcakes in the oven at 300°F for about 5 minutes to regain their softness.
Frequently Asked Questions
Can I use frozen strawberries?
While fresh strawberries are preferred for their texture and flavor, you can use frozen ones. Just make sure to thaw and drain them well to avoid excess moisture in the batter.
Is there a vegan version of this recipe?
Absolutely! Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use coconut cream for the topping. Voila, vegan cupcakes!
How can I make these cupcakes sweeter?
If you prefer a sweeter treat, consider adding a few extra drops of stevia or a tablespoon of your favorite low-carb sweetener to the batter.
A Warm, Encouraging Final Note
Dear baking friends, I hope these strawberry cupcakes bring a smile to your face and a little sweetness into your life. Remember, the kitchen is a place of creativity and joy, so don’t be afraid to experiment and make this recipe your own. Happy baking, and until next time, keep spreading love and sweetness!
Low Carb Strawberry Cupcakes with Whipped Cream
Description
Delight your taste buds with these low carb strawberry cupcakes topped with luscious whipped cream. Perfect for a guilt-free dessert or a sweet snack!
Ingredients
For the Crust:
- For the Cupcakes:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/2 cup fresh strawberries, chopped
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered erythritol
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, eggs, vanilla extract, and almond milk. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the whipped cream, beat the heavy whipping cream in a large bowl until soft peaks form.
- Add the powdered erythritol and vanilla extract, and continue to beat until stiff peaks form.
- Once the cupcakes are completely cool, top each with a generous dollop of whipped cream.
- Garnish with a slice of strawberry if desired. Serve immediately.
Notes
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. You can also prepare the whipped cream in advance and store it separately, then top the cupcakes just before serving.
