Delicious low carb vanilla and espresso cupcakes with a creamy vanilla frosting. It’s like your favourite Starbucks drink in cupcake form! By contributor Kim Hardesty of Low Carb Maven.
Like many Americans, I admit to having an unhealthy obsession with Starbucks. They lured me in with the Caramel Macchiato in the late 90’s (Meg Ryan’s drink of choice in the movie “You’ve Got Mail”) and ensured my return with other tasty drink creations, baked goods, and treats. My love of their specialty drinks prompted me to purchase an espresso machine to make my favorite espresso drinks at home and save money. Of course my versions had much less sugar than the originals, but they were hardly sugar-free. Nowadays, I rarely go to Starbucks, and although I order my cappuccinos and lattes with low carb and sugar-free ingredients, they’re still high enough in carbs to be an infrequent treat.
These vanilla latte cupcakes are an homage to what I opine is one of the best flavor combinations in corner-coffee-shop drink concoctions; vanilla, espresso and milk. The low carb batter boasts a healthy amount of vanilla and instant espresso while the creamy vanilla topping is nothing more than a stabilized whipped cream flavored with vanilla. All combine for great tasting low carb treat.
The technique for the cupcakes is old school (that of preparing a good scratch cake recipe), creaming the butter and “sugar” together and alternating the incorporation of the dry and wet ingredients while whipping as much air into the batter as possible. The erythritol helps to form an outer crust on the cupcakes, keeping the interior moist and delicious. Whipping heavy cream with a small amount of cream cheese intensifies the “milk” flavor – adding to the illusion of a vanilla latte. A small pinch or two of xanthan gum stabilizes the whipped cream, keeping it looking fresh for days.
Topping the cupcakes was easy – as in “anyone can do it”. I simply spooned the whipped cream topping into a zip-loc bag, snipped-off a corner and squeezed a healthy dollop onto each cupcake. Then, using a small metal spatula, pushed and smoothed the “frosting” to the edge of the cupcakes and flattened the tops by scooping and swirling. Optional grated sugar-free chocolate sprinkled over the top and a coffee bean finished the decoration, but a dusting of cinnamon is just as pretty.
Note: The cupcakes are best enjoyed if allowed to come to room temperature before eating.
Kim develops tasty low carb recipes in her California kitchen. Find more great recipes on her blog Low Carb Maven and follow her on Facebook, Pinterest or Instagram.
Vanilla Latte Cupcakes
Ingredients
Dry Ingredients:
- 1 cup almond flour (95g)
- ⅓ cup coconut flour (30g)
- ¼ cup whey isolate protein powder (20g)
- 1 ½ teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs, cold
- ⅓ cup unsweetened almond milk, cold (3oz/89g)
- 1 tablespoon vanilla extract
- 2 teaspoons white vinegar
- 2-3 teaspoons espresso powder
Cream Together:
- 1 stick unsalted butter, softened (4oz/113g)
- ½ cup granulated Swerve sweetener
- 1 large egg, cold
Whipped Topping:
- ¾ cup heavy whipping cream (6oz/117.5ml)
- ¼ cup confectioners Swerve sweetener
- 4 tablespoons cream cheese, softened (2oz/57g)
- ½ teaspoon vanilla extract
- 2 small pinches of xanthan gum
Optional Decoration:
- Sugar-free chocolate, grated
- Cinnamon
- Coffee beans
Instructions
Cupcakes:
- Preheat oven to 350 degrees and position rack to the middle of the oven. Line a 12 cup muffin tin with cupcake liners. Add all of the dry ingredients to a medium bowl and whisk thoroughly, breaking up any lumps. Add the wet ingredients and espresso powder to a small bowl and mix until the espresso powder melts (it will not dissolve completely).
- With a hand mixer, whip the butter, add the granulated sweetener and beat until lightened and fluffy. Add 1 cold egg and beat again until smooth and fluffy.
- Add ⅓ of the dry ingredients and beat until incorporated. Add ½ of the wet mixture and beat again. Add ½ of the remaining dry ingredients and beat until fully incorporated, making sure to scrape down the bowl. Add the remaining wet ingredients, beating until light and fluffy, followed by the rest of the dry ingredients. Beat the batter until it is thick and fluffy. It should almost be like a cookie batter but more mousse-like and much less stiff.
- Add the batter to a large zip-loc bag and cut off a corner, leaving about a ½ - ¾ inch hole. Place the corner into the bottom of a liner and squeeze the batter to form a mound, filling approximately ¾ of the liner. Repeat to fill all of the liners. Lift the cupcake tin a few inches off of the counter and let it fall 3-4 times to evenly distribute the batter. Knock down any peaks or points of batter by swirling a finger on the peak.
- Bake the cupcakes for 20-25 minutes or until the edges are browned and the middle feels springy but still sounds moist when gently pressed with a finger. They will gently dome in the oven and flatten-out as they cool. (Do not over bake.) Remove to a cooling rack to cool.
Topping:
- In a small bowl, whip the cream cheese to loosen. Add the vanilla and sweetener, beating until incorporated. Add the heavy cream little-by-little, then whip until thickened. Add the two small pinches of xanthan gum and whip until thick. Place the whipped topping into a large zip-loc bag (or pastry bag with a large round tip) and squeeze a rounded dollop onto each cupcake. Spread the topping around with a small spatula or butter knife and flatten the top. Decorate with optional grated chocolate or cinnamon.
Notes
Amanda says
Yum! ???? this was really good! I made is as directed, but my butter, sweetener, and first cold egg refused to mix together into a fluffy substance like the inductions said it would. I kept going anyway and I think it turned out fine. I made a 7 x 11″ sheet cake that I’m going to try to carve into a handbag… I barely undercooked it by accident, but the flavor is phenomenal. I made a marscapone and cream cheese icing so my cake will have a tiramisu flavor. ????
Carolyn says
Thanks, Amanda.
Sonya Payne says
These look amazing. I love the fact that I can still enjoy a sweet treat once in a while. Now if I can only eat just one!
Mandy says
These are now a staple at home! Make these almost weekly and they never ever disappoint. I used Apple Cider Vinegar instead of white vinegar and it worked well. These are incredibly moist and yummy. Perfect for breakfast and just about any occasion. You’re a GENIUS!
Amy says
I would like to make these using sunflower flour for at least part of the recipe… I realize it may have a “tinge” of off color to it but I am hoping not too much! I know you said I can replace sunflower flour for almond flour in your recipes but seeing as it calls for the coconut flour (which I dislike and never use) would it be a good guess to replace the coconut flour with 2/3 cup sunflower flour? I believe that is what I did in the chocolate black out cake recipe which BTW I have made ONE too many times as they are SOOO good I cannot stop making them lol !
Amy says
I made these and they turned out GREAT. I subbed a bit of sunflower flour for almond and also added some oat fiber as well. Turned out fantastic!
Mandy Lee says
This is superbly amazing! By far the most fluffy & moist cupcakes I’ve ever had. The idea of ‘whipping’ the igredients together is awesome, gave the cupcakes an incredible texture. The hint of coffee is light but oh so perfect. I used Vanilla Whey Protein Powder, really good. And I used Apple Cider Vinegar instead. The topping cream I drizzled with some coffee powder. THIS RECIPE IS A KEEPER! Love your work Carolyn. You’re a gem! Thank you so much for your hardwork & dedication. Keep em comimg pleaseee!
Erika says
Hi,
I really like your ideas and love to bake sugarless muffins and cakes. It helps a lot to be able to treat myself with something sweet once a day. It stops my craving for more sweets.
I thank you for thinking of the Europeans by adding our metrics (grams). Could you also do that with the 350 F/C too?
Also, could you tell me if the 350 F is for an electric oven with a van or just above and under-heat?
My cupcakes-tops burned at 175 C?
Lori Pendergraft says
can I ask what the vinger is used for in this recipe?
Cheryl Bursch says
I know that red velvet cake recipes always have vinegar!
Kim says
The vinegar helps achieve a nice rise and texture on the cupcakes.
Hope says
Dessert tonight! Keeping us out of the carb-loaded, corn syrup filled Halloween candy! Sooooo good, thanks!
Diana says
What would be the result of simply putting the batter into the liners with a spoon instead?
Kim | Low Carb Maven says
Hi Diana, this is Kim. I tested several methods to get the batter into the liners. Using a zip-loc bag or even a pastry bag (plastic or cloth) is hands down the fastest and easiest way to get the batter in the liners and also produces the nicest result. The bag can be washed and used multiple times.
Neti Hawk says
I use one of those pampered chef ice cream scoops. Squeeze the end and it pops into the tin in a beautiful little mound. I have the small. One but you could use a bigger scoop as well.
Bridget Kelly says
I myself absolutely LOVE Starbucks coffee, but stay away from sugar ( being a type ll diabetic). I’ve concocted some of my own drinks, considering myself a Ninja barrista. Half n half or sugar free flavored creamers and Stevia are staples, along with sugar free flavored ice cream topping, such as caramel. Experiment with different flavored coffees until you find your favorite!
Kim | Low Carb Maven says
Hi. The recipe needs to be corrected to say 4 tablespoons of cream cheese in the whipped topping section, please. The oonces and grams are correct. Thank you for inviting me to guest post and for sharing this recipe.
Carolyn says
All fixed.
Annette Mahoney says
Wow these sound yummy.