Sugar-Free Italian Cream Cupcakes THM S, Low Carb truly remind me of my mom’s delightful Italian Cream Cake that we all enjoyed so much on special occasions and especially in the Spring.
There are two types of desserts that I love, brownies and cupcakes! I am so incredibly picky about both that I have tried many variations, but haven’t posted either up until now.
Getting favorite recipes down to a certain level of perfection using these unusual ingredients can be a challenge but perseverance and experience gave me this recipe for cupcakes that we have enjoyed now for over a year they are one of the most popular recipes on my blog.
This cupcake recipe was converted from a fairly complex sugary dish over at Cooking Classy that involved 3 bowls and she even toasted her pecans! Wow, I love cooking, but it took forever!
Realizing that these methods were just not going to go over well on an eating plan where so much survival cooking goes on…please….we’re making our own ketchup over here! I was able to remake this cake recipe into a one bowl job, with the exception of the toasted coconut which can be done ahead and stored in the fridge.
I chose to use pure, unrefined, coconut oil in the cupcakes because I wanted a stronger coconut flavor without the problems that might come with additional coconut strands and it worked! Also, coconut oil allows baked goods to rise better and be a little lighter than when using butter. Aff link:
Please note: When the cupcakes are warm from the oven they are just a little bit greasy on the bottom and soft compared to their buttery version. The texture of these cupcakes improves rapidly as they cool and are ready to enjoy in an hour or so.
By the next day you have a cupcake that is, and I quote my husband, “…hard to beat”! I love the sound of those words coming from my food lovin’ husband…sigh….
The frosting also comes together in a snap even if you grind your own xylitol, which I did. Initially, I made this frosting with 1/2 cup of Gentle Sweet and it was good but not as light and fluffy and Oh My Word This Is Good as when the powdered xylitol and gentle sweet are combined.
Alternatives for the sweetener combinations are included in the notes. For a great family recipe just make this frosting with the gentle sweet but if you want to wow friends and family I suggest you make this frosting recipe as is and watch non-dieters fall in love with these low carb, Sugar-Free Italian Cream Cupcakes.
If you love spring cupcakes be sure and check out these Blackberry Lemonade Cupcakes too. These are my latest creations and I hope you’ll get to enjoy them soon!
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- Preheat the oven to 350 degrees
- Line 1 regular size muffin pan with 12 regular sized cupcake liners
- *1/2 cup unsweetened, shredded, toasted coconut - toast and set aside to cool
- 1/2 tablespoon butter for toasting coconut
- *Only 1/3 cup coconut is needed for the cake and the rest for garnish
- 1/2 cup softened pure, unrefined, coconut oil
- 1/2 cup Gentle Sweet* or ( 1/4 cup Pyure) Or 1 cup Swerve sweetener
- 1/2 cup fat-free free greek yogurt (I use Chobani and 2% will work also)
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1/4 tsp. salt
- *1 cup THM Baking Blend or DIY Local Blend or Quick Mix
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 to 1/2 cups pecans, chopped small-- we like a lot so we use 1/2 cup
- Cream Cheese Frosting:
- 8 oz cream cheese softened slightly
- 1/2 cup (4 oz) unsalted butter, softened
- *1/4 cup Gentle Sweet
- *1/2 cup powdered xylitol or Swerve Confectioners Sweetener
- 1/2 tsp vanilla extract
To Make the Cupcakes:
- Toast the unsweetened, shredded coconut quickly by stirring it for a few minutes in a buttered, heavy bottom skillet until it is brown. (Easy)
- Mix the softened (normally room temp) coconut oil in a large glass bowl. Then add in the sweetener, vanilla and yogurt then beat, next add in the eggs one at a time beating after each and the other wet ingredients. Really beat some air into this cake at this stage.
- Stir 1/3 cup of the toasted coconut into the wet ingredients before you add in the dry ingredients. (Reserve the remaining amount from the original 1/2 cup for garnish).
- Now sprinkle the baking blend right on top of the well mixed wet ingredients then sprinkle the salt, baking soda, nuts and baking powder on top of all and mix by hand, just until it is mixed in well.
- Fill the lined muffin cups 2/3 cup full.
- Bake in the Preheated 350 degree oven for 20-25 minutes
To Make the Frosting:
- Whip the softened cream cheese and butter until smooth.
- Mix in vanilla, then stir in powdered sweetener and mix until smooth and fluffy.
- Place in a bag to pipe onto the cupcakes or just frost as you wish.
- But be sure and refrigerate the frosting for a while before piping on if you go that route.
Note: While the cakes are baking I make the frosting and put it into the baggie to pipe on once the cakes are totally cool. If you have a tip just cut a hole in a bottom corner of the baggie or bag and place the tip inside it and secure it in place. Then fill the bag with the icing and put in the fridge if it will be a while before you use it but I have found that it pipes on really well at room temperature.
*Please note: When the cupcakes are warm from the oven they are just a little bit greasy on the bottom and soft compared to their buttery version. The texture of these cupcakes improves rapidly as they cool and are ready to enjoy in an hour or so.
* Gentle Sweet is going to give you the most sugary sweetness available in alternative sweeteners but Pyure is a good alternative and available at War-Mart and Swerve measures just like sugar and is available at may retail stores also.