Minutes Prep time: 30
Minutes Total time: 80
Servings: 12
Difficulty: Intermediate
1 pkg (10.6 oz each) Duncan Hines® Keto Friendly Yellow Cake Mix
1/2 cup water
3 egg
3 tablespoons coconut oil
WHIPPED CREAM FROSTING:
4 ounces cream cheese, softened
1/4 cup confectioners erythritol sweetener
1/3 cup heavy (whipping) cream
1/2 teaspoon vanilla
1/2 cup mixed berries
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 43 mg | 4% |
| Carbohydrate | 22 g | 7% |
| Cholesterol | 64 mg | 21% |
| Total Fat | 14 g | 22% |
| Iron | 1 mg | 4% |
| Calories | 224 kcal | 11% |
| Sodium | 130 mg | 5% |
| Protein | 5 g | 9% |
| Saturated Fat | 7 g | 37% |
| Sugars | 2 g | 0 |
| Vitamin C | 2 mg | 3% |
Preheat oven to 350°F. Place paper liners in 12 muffin cups.
Stir cake mix, water, eggs and melted coconut oil together in a large bowl until well blended, about 50 strokes. Divide batter evenly into muffin cups.
Bake 22 to 26 minutes. Cool on wire rack 15 minutes, remove from pan and cool completely.
WHIPPED CREAM FROSTING: Beat cream cheese and confectioners’ erythritol sweetener in a medium bowl with an electric mixer on low speed until blended and smooth, 1 to 2 minutes. Slowly pour in cream and vanilla and beat until blended, about 30 seconds. Increase mixer speed to high and beat until frosting is thick, smooth and fluffy, 2 to 3 minutes.
Frost keto-friendly cupcakes evenly with whipped cream frosting and garnish each with berries just before serving.
Keto Friendly Yellow Cupcakes with Whipped Cream Frosting
