Keto Salted Lime Margarita Cupcakes


Don’t construct a wall, make keto cupcakes! For Cinco de Mayo, I hope you’re on the market supporting your native Mexican meals eating places and companies (and I don’t imply Chipotle!), however should you’re house questioning what’s for dessert, I’ve simply the factor! These keto cupcakes are decadent bites which can be full of taste, and should you give them a short while within the fridge, they’ll style even higher because the frosting thickens.

This recipe makes 12 keto cupcakes, so I’ve included the dietary knowledge per cupcake (1 web carb every!)  in case you need only one otherwise you need all of them!

For extra Cinco de Mayo inspiration, discover ways to make keto taco shells and sugar-free taco seasoning. A number of different goodies for Cinco de Mayo are my  Mexican Casserole and Taco Rolls, and Mexican Pizza!

Keto Salted Lime Margarita Cupcakes Recipe

Servings: 12

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Nutritional Facts: 1g Net Carbs| 168 Calories | 17g Fat | 2g Carbs | 3g Protein | 1g Fiber

Ingredients:

For the cupcakes:

  • four tbsp salted butter, softened
  • 1/four tsp vanilla extract (or almond!)
  • 1 massive egg
  • half tsp lime juice
  • half tsp baking powder
  • 1 tsp Steviva Blends (or double for granulated erythritol)
  • zest of 1 lime
  • half cup tremendous almond flour

For the frosting:

  • 8oz cream cheese, room temp
  • four tbsp unsalted butter, room temp
  • 1 tsp vanilla extract
  • 1 tbsp lime juice (or extra to style)
  • zest of 1 lime
  • 1 half tbsp Steviva Blends (or double for granulated erythritol)
  • Optional: Flaked salt (like Malden’s)

Steps:

  1. Preheat oven to 375 levels F, and line a mini muffin tin (12 cups) with 12 mini muffin liners.
    margarita cupcakes
  2. In a bowl, use a hand mixer to mix all of the moist cupcake components, then combine within the dry.
    margarita cupcakes
  3. Spoon the batter (will probably be thick-ish) into every of the cups. They ought to fill about 75% of the way in which.
    margarita cupcakes
  4. Pop within the oven for about 10 minutes, or till browned on prime.
  5. Remove cupcakes from the oven, and permit to chill fully (you don’t need your frosting melting!)
  6. In a bowl, use a hand mixer to mix all the frosting components EXCEPT the salt, beginning with the cream cheese, then butter, then including the remainder. Blend properly, which is able to assist the sweetener take up.
  7. Finally, spoon the frosting right into a pastry bag with a tip, or should you don’t have one, spoon it right into a plastic ziplock after which lower the tip off the nook of the bag to pipe the topping out evenly onto every cupcake.
  8. Chill for not less than an hour within the fridge. They’re most wonderful when chilly.
  9. For garnish, you’ll be able to slice up a lime as pictured, and a terrific addition is a few flaked salt sprinkled excessive (like Malden’s) as a result of it’s not a brilliant salty kind of salt, however offers an additional kick!
    margarita cupcakes
    margarita cupcakes
    margarita cupcakes
  10. Finally, take pleasure in! Refrigerate to retailer.

Recipe Note: These cupcakes are nice when cooled, however as soon as they’ve spent an evening within the fridge, they’re particularly good as a result of the frosting thickens up.

Print

margarita cupcakes

Salted Lime Margarita Cupcakes



  • Author:
    Amanda C. Hughes

  • Prep Time:
    15 minutes

  • Cook Time:
    10 minutes

  • Total Time:
    25 minutes

  • Yield:
    12 Servings

Ingredients

For the cupcakes:

  • four tbsp salted butter, softened
  • 1/four tsp vanilla extract (or almond!)
  • 1 massive egg
  • half tsp lime juice
  • half tsp baking powder
  • 1 tsp Steviva Blends (or double for granulated erythritol)
  • zest of 1 lime
  • half cup tremendous almond flour

For the frosting:

  • 8oz cream cheese, room temp
  • four tbsp unsalted butter, room temp
  • 1 tsp vanilla extract
  • 1 tbsp lime juice (or extra to style)
  • zest of 1 lime
  • 1 half tbsp Steviva Blends (or double for granulated erythritol)
  • Optional: Flaked salt (like Malden’s)


Instructions

  1. Preheat oven to 375 levels F, and line a mini muffin tin (12 cups) with 12 mini muffin liners.
  2. In a bowl, use a hand mixer to mix all of the moist cupcake components, then combine within the dry.
  3. Spoon the batter (will probably be thick-ish) into every of the cups. They ought to fill about 75% of the way in which.
  4. Pop within the oven for about 10 minutes, or till browned on prime.
  5. Remove cupcakes from oven, and permit to chill fully (you don’t need your frosting melting!)
  6. In a bowl, use a hand mixer to mix all the frosting components EXCEPT the salt, beginning with the cream cheese, then butter, then including the remainder. Blend properly, which is able to assist the sweetener take up.
  7. Finally, spoon the frosting right into a pastry bag with a tip, or should you don’t have one, spoon it right into a plastic ziplock after which lower the tip off the nook of the bag to pipe the topping out evenly onto every cupcake.
  8. Chill for not less than an hour within the fridge. They’re most wonderful when chilly.
  9. For garnish, you’ll be able to slice up a lime as pictured, and a terrific addition is a few flaked salt sprinkled excessive (like Malden’s) as a result of it’s not a brilliant salty kind of salt, however offers an additional kick!
  10. Finally, take pleasure in! Refrigerate to retailer.

Notes

These cupcakes are nice when cooled, however as soon as they’ve spent an evening within the fridge, they’re particularly good as a result of the frosting thickens up.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 168
  • Fat: 17g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 3g

Keywords: Margarita Cupcakes

If you like these Margarita Cupcakes then you’ll love my Mini Coconut Cream Pies. Be certain to attempt them each and let me know which is your favourite within the feedback beneath.

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