Keto Butterscotch Caramel Cupcakes
With the warm notes of butterscotch kissed with a touch of caramel flavor, these Keto Butterscotch Caramel Cupcakes are perfect anytime!These are not only sugar free but also gluten free and grain free to enjoy without guilt!
Equipment
- Large Bowl
- 12 cup muffin tin
- muffin liners
- cookie scoop
Ingredients
Keto Butterscotch Caramel Cupcakes
- 1/2 cup coconut flour
- 5 large eggs
- 1/2 cup sugar free honey or sugar free maple syrup(link below)
- 1/3 cup coconut oil; melted and cooled
- 2 tbsp heavy cream or coconut milk; full fat
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1 package Simply Delish SF Butterscotch Pudding Mix
Keto Butterscotch Caramel Buttercream Frosting
- 2 oz Sugar Free White Chocolate Chips
- 1 tbsp coconut oil; softened not melted
- 2 oz cream cheese; softened to room temperature
- 1/2 cup butter; softened
- 1/3 cup Confectioners Erythritol
- 1 package Simply Delish SF Butterscotch Pudding Mix
- 1 tsp caramel extract
- 1 tsp vanilla extract
- 10 drops liquid stevia or monkfruit
Instructions
Keto Butterscotch Caramel Cupcakes
- Preheat oven to 350 degrees F and line your 12-cup muffin tin with liners or grease it well.
- Now in a large bowl of an electric mixer with the whisk attachment, add in the melted coconut oil and liquid sweetener you chose.1/3 cup coconut oil; melted and cooled, 1/2 cup sugar free honey or sugar free maple syrup(link below)
- Whip them together very well to incorporate air into them. Each step incorporates air into the batter and results in a very light cake in the end.
- Now add in the eggs one at a time mixing well after each. Finish adding the rest of the liquid ingredients to the egg mixture.5 large eggs, 2 tbsp heavy cream , 1/2 tsp apple cider vinegar, 1 tsp vanilla extract
- Let it mix on low as you measure the dry ingredients in a small bowl.
- It is important to mix dry ingredients before adding them to the cake batter because coconut flour tends to clump and its difficult to get out clumps with the mixer. Add the coconut flour, baking powder, baking soda, salt and one package of Simply Delish Butterscotch Pudding mix to the bowl and whisk until it is clump free.1/2 cup coconut flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp sea salt, 1 package Simply Delish SF Butterscotch Pudding Mix
- While the mixer is on low speed, slowly add 1/3rd of the flour mixture to the large mixing bowl. After the last third of the dry ingredients has been added, stop the mixer and scrape down the sides.
- Now you will mix the cake batter at medium speed to incorporate more air. Then turn the mixer off and let the batter sit for a good one minute or two to thicken up.
- Using a small cookie scoop, evenly add the cake batter to the muffin tins and fill halfway. Alternately you can add it to a measuring cup with a spout and pour batter into the cupcake liners.
- Bake for 25-30 minutes until a toothpick tests clean out of the middle. If your oven runs hot, set it for about 20 minutes then check. You can always put it back in for a few minutes after the cake bakes but you cannot "UN-bake" something if it has baked to long!
- Let the cupcakes cool in the muffin tin on a wire rack to room temperature.
Keto Butterscotch Caramel Buttercream Frosting
- Beat butter with the bit of softened coconut oil and cream cheese very well. When you cream butter, you are adding volume into it and that maintains in the final product. I recommend using the whisk attachment for this also.2 oz cream cheese; softened to room temperature, 1/2 cup butter; softened, 1 tbsp coconut oil; softened not melted
- Mix for a good solid minute before stopping to scrape the sides.
- With mixer on low, add in the second package of Simply Delish Butterscotch Pudding mix, confectioners erythritol plus the 1 tsp vanilla, 1/4 tsp caramel extract and liquid stevia. Whip this up very well until it has almost doubled in volume.1/3 cup Confectioners Erythritol, 1 package Simply Delish SF Butterscotch Pudding Mix, 1 tsp caramel extract, 1 tsp vanilla extract, 10 drops liquid stevia or monkfruit
- Now you will need to melt the sugar free white chocolate chips in a small saucepan over very low heat. The trick here is to make sure you stand and watch over it the whole time. White chocolate tends to burn very easily and there is no saving it if you burn it,2 oz Sugar Free White Chocolate Chips
- I take a little whisk and push the sugar free white chocolate chips around every few seconds. This gets even heating and helps prevent it from sticking.
- After the sugar free white chocolate chips have begun to melt, stir it with the whisk or spoon. You want it to stream slowly when you pull it up out of the pan.
- If it is too solid, then keep stirring over the medium heat until it gets melty enough to stream. Once it is melted enough to stream from your spoon, add it to the mixer with the rest of the frosting.
- Now turn it up to high speed and get it all incorporated into the mixture. Now you are ready to frost your cupcakes as long as they have cooled completely.
- I put my frosting in a piping bag and decorated my cupcakes with a fancy swirl tip. You can also turn a ziploc bag into a piping bag easily by snipping a tiny bit from one corner and squeezing onto the cupcakes.
How to best store prepared Keto Butterscotch Caramel Cupcakes
- Always store in an airtight container. Since the frosting uses cream cheese, you want to store them in the fridge if you are going to keep them more than a few days. I have mine on the counter for a few days before putting them in the fridge.
- Once you put them in the fridge, the frosting will harden though, so you need to let them sit at room temperature a few minutes to thaw and return to their soft and fluffy frosting texture from before!
- They can also be frozen and saved for later. Freeze in a single layer on a sheet cake pan for an hour so they do not touch each other. Then once they are flash frozen, you can cover each one with plastic wrap, then put in a freezer ziploc bag.
Notes
Get your packages of Simply Delish Butterscotch Pudding here at 10% off
Check out my instructions on how to freeze the cake after its frosted by following along in this post about freezing pie!
Nutrition
Serving: 1cupcakeCalories: 218kcalCarbohydrates: 12gProtein: 4gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 105mgSodium: 228mgPotassium: 41mgFiber: 4gSugar: 1gVitamin A: 449IUVitamin C: 0.01mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!