Cappuccino Cupcakes for Valentine’s Day (Low Carb and Gluten-Free)


You know, I am really not much of one for Valentine’s Day. Call me a grinch, or whatever the term might be on the holiday of love, but it’s not one I’ve ever paid much attention to. I don’t even remember getting all that fussed about it as a teenager, when the throes of love were so much more intense and all-consuming than they are as an adult. This may make me a bad blogger, since food bloggers love to celebrate any and every holiday where they can create custom recipes for their readers. I try to keep up, but I am fairly certain I fail miserably. I know that it definitely makes me a bad mother. When I pick my kids up at school and their Valentine boxes are stuffed with homemade treats from classmates, whereas my kids just handed out paper cards, my cheeks burn with shame. I cook and bake for a living, after all, I should be the one out-doing them all on V-day!

Sometimes we have to just accept who we are. This is me, the Valentine’s Day Grinch, love me for who I am! But this year, I did have a recipe in mind to share with you. I suppose it’s not a Valentine’s Day themed recipe per se. I do confess, when I thought of a cappuccino flavoured cupcake, I did so with the intention that it be presented as a V-day treat. The warm, cinnamon-iness of the recipe just screams Valentine’s to me. And I love coffee, and anything to do with coffee, and Valentine’s Day is about love, so it seemed apropos. Am I stretching a bit here? Perhaps. Just go with it. Humour me.

I had some thinking to do as to how I wanted to recreate the flavours of the classic coffee shop treat in cupcake form. I knew I would modify my favourite vanilla cake recipe with some coffee flavour. But how to mimic the creaminess that comes with a real cappuccino? And what about that hint of cinnamon from the light sprinkling on the top? Would a buttercream frosting be to heavy for something that was supposed to be a frothy coffee confection? In the end, I settled for a coffee-flavoured cupcake topped with sweet cinnamon whipped cream frosting.

The Results: A cappuccino in cupcake form! These really are delightful. And I am very glad I went with a whipped cream frosting, as the whole effect had an airiness that was more reminiscent of the coffee drink. These were a hit with all members of the family, which surprised me since my son claims he doesn’t like whipped cream. I guess he does when it’s sweetened and tastes like cinnamon!

I do think these make a lovely Valentine’s dessert. They aren’t particularly heavy, so if you don’t want that overly-full, overly-rich feeling that comes with chocolate, these are a nice alternative. I wish everyone much love on Valentine’s Day!

Cappuccino Cupcakes

1/2 cup almond milk
2 tbsp instant coffee powder
2 cups almond flour
6 tbsp unflavoured whey protein powder
1/4 cup granulated erythritol
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp salt
6 oz Greek yogurt
1/4 cup butter, softened
2 large eggs
30 drops stevia extract
1/2 tsp vanilla extract

1 cup whipping cream, chilled
6 tbsp powdered erythritol
1 tsp cinnamon
1/2 tsp vanilla extract

For the cupcakes, preheat oven to 325 and line a muffin tin with paper liners.

In a small bowl, combine almond milk and instant coffee and stir until coffee is dissolved. Set aside.

In a medium bowl, whisk together almond flour, whey protein powder, erythritol, baking powder, xanthan gum, baking soda and salt.

In a large bowl, beat yogurt and butter together until smooth. Beat in eggs, stevia and vanilla until well mixed. Beat in almond flour mixture, then almond milk/coffee mixture until batter is well combined.

Divide batter between prepared muffin tins and bake 23 to 25 minutes or until tops are puffed and set, and a tester inserted in the center comes out clean. Let cool completely in pan.

For the frosting, beat whipping cream, powdered erythritol, cinnamon and vanilla extract until stiff peaks form. Pipe or spread onto cooled cupcakes.

Garnish with a sprinkle of cinnamon or cocoa powder.

Serves 12. Each serving has 5.9g of carbs and 2g of fiber. Total NET CARBS = 3.9g.

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  1. says

    I am SO glad you went with the whipped cream frosting instead of buttercream. It's another one of my quirks, but I'm not a frosting person. I do love whipped cream though. Your cupcake sounds absolutely amazing. I raise my coffee cup to you!

  2. says

    Wow Carolyn, these cupcakes are beautiful! I bet the flavor is just amazing, too. Thanks for sharing your great recipe. I'll be pocketing it to try soon!

  3. food_dreamer says

    I don't know that it would help, really. Coconut flour is mostly fiber whereas protein powder is, obviously, protein. It's the protein that helps add structure to the baked goods in the absence of gluten. But you could try skipping the protein powder altogether and see what happens. Coconut flour is just really dry and sucks up a lot of moisture so I think it will change your texture a lot.


    Blog: All Day I Dream About Food

  4. says

    I sort of hope you didn't send these off to school with the kiddos as their peers certainly wouldn't savor them as much as people like us would :) These sound fantastic, Carolyn!

  5. says

    What a great cupcake! I am not all about Valentine's Day either. I did take the opportunity this year to make treats though (first time ever)! It was fun, but they are all think you could make on a normal day, I just colored the pink :)

  6. says

    The cupcakes are just so gorgeous! I love the flavors… and my husband would go bonkers for it! I am totally with you on the Valentine's day concept… and while I am not a fan of the day itself, I am totally a fan of the food! And I totally got on board this year – something I've never done before… I made so many treats on my blog, but we're not even celebrating valentine's day because that's just not our thing :) Is that weird?

    Again, I LOVE the cupcakes & the photographs… Beautiful!

  7. Sylvie @ Gourmande in the Kitchen says

    I hear you on the Valentine's Day kitch but I don't mind celebrating with a little dessert.

  8. says

    I totally share your sentiments – love isn't expressed with a teddy bear once a year or a tacky box of chocolates. I'd rather my husband do the dishes for me one night when I'm really tired!!

  9. RavieNomNoms says

    I am the same way Carolyn! I have never really been into the Valentine's day thing. I like to bake things 😉

    These cupcakes are perfect! Thank you so much for sharing them. They look awesome!

  10. Choc Chip Uru says

    The recipe and presentation is simply wonderful – what a decadently delicious dessert 😀
    You are so talented!

    Choc Chip Uru
    Latest: Healthiest Natural Sugars Muesli Bars

  11. says

    Maybe your a Vrinch 😉 Just kidding!! I think you done just fine and my daughter also went to school with paper hearts but no treats (which is much better for her) I love how you put the cupcake into the cup!
    Take care and happy Valentines day :)

  12. Shirley says

    I gotta agree with you on V Day! I don't hate it like some people do, but I put minimal effort into it. It's such a Hallmark holiday. I'll indulge some loved ones with treats, but that's about it.
    I'm also not a coffee person, but these are freakin cute! From the cup to the latte-like frosting.


  1. […] Cappuccino Cupcakes from All Day I Dream About Food:  Although Carolyn created this recipe in the spirit of Valentine’s Day (well, sorta), I would gladly eat these cupcakes any time of year. Not only is this recipe low in carbs and gluten-free, but look how cute the cupcakes fit into the little cups!!!! Coffee lovers, I believe this would be deemed your version of dessert perfection. […]

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