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Stuffed Birthday Cake Surprise
Who doesn’t love a surprise, especially when it’s one that includes moist, fluffy keto cupcakes with a surprise strawberry syrup center and keto pink frosting? From The DIRTY, LAZY, KETO 5-Ingredient Cookbook, this keto cupcakes recipe is an easy, fun treat that’s worth the effort. For best results, we recommend bringing all the ingredients to room temperature first. Also, you’ll have extra strawberry syrup (O net carbs, 3 calories per tablespoon!), which is great because it’s awesome on keto pancakes! Note: this recipe calls for “Runner-Up Strawberry Syrup” (recipe below), which you can make in advance and refrigerate or make as you bake! Also, if you can’t get the pink-frosting color desired from the syrup, just add a drop of pink or red food coloring. [Adapted from The DIRTY, LAZY, KETO 5-Ingredient Cookbook by Stephanie Laska and William Laska. Photographs by James Stefiuk. Copyright © 2021 by Stephanie Laska and William Laska.]
Servings: 10 One Serving: 1 cupcake
Ingredients
FOR THE CUPCAKES
- 1/4 cup unsalted butter, softened
- 4 oz full-fat cream cheese, softened
- 1/2 cup liquid allulose (such as RxSugar) or other 0 grams net carb liquid sweetener
- 1/2 tsp pure vanilla extract
- 2 large eggs
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- 1¼ cups superfine blanched almond flour
FOR THE PINK FROSTING
- 1 cup 0g net carbs confectioners sweetener
- 2 oz full-fat cream cheese, softened
- 3 Tbsp heavy whipping cream
- 1 tsp pure vanilla extract
- 1 Tbsp Runner-Up Strawberry Syrup (see below)
STRAWBERRY FILLING
- 5 Tbsp Runner-Up Strawberry Syrup (see below)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat the oven to 375°F. Line a muffin pan with ten muffin liners.
- Make the Cupcakes: In a medium mixing bowl, combine the butter, cream cheese, sweetener, vanilla, and eggs. Beat with a mixer until the batter is smooth.
- Add the baking powder and salt. Mix again, scraping the sides of the bowl often.
- Add the almond flour and continue to mix until thoroughly combined. Evenly distribute the cupcake batter into the prepared ten liners.
- Bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out dry. Remove from the oven and let cool. Remove the cupcakes from the pan.
- Next, make the pink frosting: In a small bowl, combine all the frosting ingredients except Runner-Up Strawberry Syrup and whisk until thoroughly combined. Add the Runner-Up Strawberry Syrup gradually until you reach an attractive shade of pink.
- Use a vegetable peeler to remove a column of cake from the top center of each cupcake measuring 3⁄4" wide × 1" deep (save the carved-out pieces). Fill each cupcake hole with even amounts of strawberry filling, about 1 teaspoon per cupcake, then plug the holes with the removed cake.
- Scoop the pink frosting into a piping bag (or Ziploc bag with a corner cut) and evenly spread onto the tops of the cupcakes.
- Serve immediately or store in an airtight container in the refrigerator.
Nutritional Information - Macros
- 238 Calories
- 19 g Fat
- 5 g Protein
- 5 g Total Carbs
- 2 g Fiber
- 3 g Net Carbs
Tips
- If strawberry isn’t your favorite flavor, you can substitute something else as your cupcake surprise. Sugar-free chocolate chips or a dollop of no-sugar-added nut butter? Be sure to insert it while the cupcake is still warm so the surprise quickly melts when “plugged” with cake.