Peanut Butter and Jelly Cupcakes

Ingredients
Cupcake
- 1 cup almond flour
- ¼ cup coconut flour
- 1/2 tsp xanthan gum
- 2 tsp baking powder
- ¼ tsp salt
- 1/3 cup butter, softened
- 1/2 cup unsweetened smooth peanut butter
- 2/3 cup Swerve, Granular
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup sour cream or unsweetened yogurt
- 1/2 cup unsweetened almond or milk
Filling
- 1 cups of strawberries
- 1/2 tsp fresh lemon juice
- 1/3 cup of Swerve, granular (sweeten to taste)
- Splash of almond extract (optional, but can enhance the strawberry flavor)
- ½ tsp xanthan gum
Strawberry Frosting
- 1 ½ cup fresh strawberries
- 1 cup butter
- 3/4 cup swerve, confectioners
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but brings out strawberry flavor)
Instructions
For the Cupcakes
- Pre-heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with butter or cooking spray.
- In medium bowl, stir together almond flour, coconut flour, baking powder, xanthan gum and salt. Set aside.
- In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 5 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. Add yogurt or sour cream, and mix until just combined.
- Beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
- Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; transfer from pan to cooling rack. Cool completely before frosting, about 30 minutes.
- When you want to create a hole for the filling, take a small knife, and cut out the center of the cupcake- maybe an inch wide and an inch deep. Squeeze or spoon filling into cupcake, and then ice with frosting to cover the hole.
For the Filling
- Wash and cut stems/leafy greens off of strawberries and place in food processor or chopper. Chop until it is a smooth puree.
- Pour puree, swerve, vanilla extract, almond extract, and lemon juice in skillet, and cook on medium high heat for 5 minutes until it boils. Once it boils, bring to low heat and let cook for 10 more minutes, stirring occasionally.
- Remove a ¼ cup of hot strawberry filling, and whisk in xanthan gum. Add thickened mixture back to the glaze and let cook for 5 more minutes on medium low (should have the consistency of a jelly). Remove from heat and let cool or come to room temp.
For the Frosting
- Wash and cut stems/leafy greens off of strawberries and place in food processor or chopper. Chop until it is a smooth puree.
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 10- 15 minutes. Remove from heat and cool completely
- Beat butter for 5 minutes with an electric mixer in a bowl until light and fluffy
- Beat 3/4 cup Swerve into butter for 5 more minutes (helps to combine flavors)
- Beat 4 TBS strawberry puree and vanilla and almond extract into butter mixture until combined
- Add the remaining 4 TBS of Strawberry Puree into frosting until combined.
- Ice cupcakes!
Makes about 12 servings.
Nutrition Facts Serving Size 1 cupcake Servings 12 |
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Calories 360 |
Total Fat 33g |
Total Saturated Fat 16g |
Cholesterol 90mg |
Sodium 210mg |
Total Carbs 36g |
Dietary Fiber 6g |
Sugars 4g |
Swerve 26g |
Protein 0g |
Net Carbs: 4g |