Low Carb Strawberry Cinnamon Crunch Cupcakes Recipe

Breakfast
Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.5/5
(1037 reviews)
Low Carb Strawberry Cinnamon Crunch Cupcakes
Zylo Recipes

Description

Imagine biting into a soft, tender cupcake infused with the delicate aroma of vanilla. These aren't just any cupcakes; they're a delightful experience from start to finish. Hidden within the moist crumb are pieces of intensely flavorful dehydrated strawberries, each one bursting with a concentrated sweetness that perfectly complements the vanilla base.

As you take a bite, you'll notice the wonderful textural contrast provided by the buttery cinnamon crumble topping. This crumble adds a delightful warmth and a satisfying crunch that elevates the cupcake to a whole new level. The cinnamon notes play beautifully with the strawberry and vanilla, creating a harmonious blend of flavors that dance on your palate.

But the real star of the show is the luscious strawberry cream cheese frosting. Its creamy, smooth texture is simply irresistible, and the natural strawberry essence adds a touch of fruity tanginess that balances the sweetness of the cupcake. The frosting is light and airy, providing the perfect finishing touch without being overly heavy or cloying.

A touch of pink food coloring can be added to the frosting for an extra festive look, although it's perfectly delicious either way. These cupcakes are ideal for any occasion, whether it's a special celebration or simply a sweet treat to brighten your day. They're perfect for sharing with loved ones or savoring all by yourself.

To keep them fresh, store cooled cupcakes in an airtight container or loosely wrapped on a plate in the refrigerator. The dehydrated strawberries infuse an amazing flavor while keeping the moisture content minimal, preventing the cupcakes from becoming soggy. These vanilla strawberry crumble cupcakes are a delightful combination of flavors and textures, making them a truly irresistible treat for any cupcake lover.

Preparation Time

Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Nutrition Information

Per 1 Cupcake serving
C
Calories
240 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
7 g

C
Fats
20 g
Saturated Fats 12 g
Unsaturated Fats 7 g

Cholestrol 90 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Dehydrated Strawberries
    Dehydrated Strawberries
    1.5 oz
    2.
    Almond flour
    Almond flour
    1 cup
    3.
    Coconut flour
    Coconut flour
    0.25 cup
    4.
    Salt
    Salt
    0.13 tsp
    5.
    Baking powder
    Baking powder
    0.5 tsp
    6.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    3 tbsp
    7.
    Raw egg
    Raw egg
    2 large
    8.
    Almond milk
    Almond milk
    0.75 cup
    9.
    Vanilla extract
    Vanilla extract
    0.5 tsp
    10.
    Almond flour
    Almond flour
    1 cup
    11.
    Brown Sugar Replacement
    Brown Sugar Replacement
    1 tbsp
    12.
    Cinnamon
    Cinnamon
    0.25 tsp
    13.
    Butter, unsalted
    Butter, unsalted
    1 tbsp
    14.
    Butter, unsalted
    Butter, unsalted
    1 tbsp
    15.
    Cream cheese
    Cream cheese
    4 oz
    16.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    3 tbsp
    17.
    Vanilla extract
    Vanilla extract
    0.5 tsp
    18.
    Dehydrated Strawberries
    Dehydrated Strawberries
    1.5 oz

Instructions

    1.
    Preheat oven to 350 F (180 C) and prepare a cupcake pan. Finely chop dehydrated strawberries. In a large bowl, whisk together almond flour, coconut flour, salt, baking powder, and powdered erythritol. In a separate bowl, whisk eggs, almond milk, and vanilla extract. Add wet ingredients and chopped strawberries to the dry ingredients and combine.
    2.
    Mix almond flour, brown sugar erythritol, and cinnamon. Melt butter and pour into dry ingredients, mixing to form a cinnamon crumble. Scoop cupcake batter into the prepared pan and top with the crumble.
    3.
    Bake for 25-28 minutes, testing for doneness with a toothpick. While baking, blend butter until smooth, then blend in cream cheese. Add powdered erythritol, vanilla extract, and chopped dehydrated strawberries (and optional pink food coloring) to complete the cream cheese icing.
    4.
    Chill icing until cupcakes are cool. Fill a pastry bag with a star tip or a Ziploc bag with a cut corner. Top each cupcake with cream cheese icing.