TOTAL TIME :20minutes15minutes30minutes
- 1 cup granulated monkfruit sweetener (sub 1 cup plus 2 tbsp coconut sugar (not keto); monkfruit brand linked below)
- 1/2 cup (1 stick / 8 tbsp) unsalted butter, softened to room temperature (sub room softened refined coconut oil or ghee)
- 1/2 cup full-fat plain Greek yogurt (I like Fage 5%)
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups blanched almond flour (brand linked below)
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 2 11 (ish)-ounce jars frosting of choice (brands I love linked below)
- Preheat oven to 325 and line 2 12-cup cupcake tins with liners, leaving three empty. Make sure oven rack is situated in the middle (or two racks, if you can't fit both tins on one).
- In a large mixing bowl, whisk together monkfruit, butter and yogurt until smooth and creamy (it might take some mashing first). It should look a little fluffier. You can also do this with a standing or hand-mixer, but I find that more complicated!
- Add eggs one at a time to the bowl, whisking each into the batter separately. Don't worry if it looks 'curdled'! Whisk in vanilla.
- In a separate mixing bowl, whisk together almond flour, baking powder and salt. Add wet ingredients to dry and stir until it forms a creamy batter.
- Distribute batter evenly among cupcake liners using a damp ¼ cup measure. Batter should come up approximately ⅔ of the way. Gently tap and shake the tins to remove air bubbles and even out the batter.
- Bake for 20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. I use approximately 1 1/2 jars to cover all of the cupcakes. TIP: if your frosting seems hard, microwave on 5 second increments until you stir pretty easily but it doesn't feel 'melty'.
- Leftover cupcakes will keep tightly sealed at room temperature up to three days.