Bubby and Bean ::: Living Creatively: Low Sugar Fruit Flower Vanilla Cupcakes

vanilla cupcakes topped with fruit to form a flower

If you follow me on Instagram, you probably saw the post last week that featured these fun, spring-themed, low sugar cupcakes. If you didn't see it, you're in luck, because I'm going to share the recipe low! These cupcakes are make with monk fruit (a 100% natural sweetener with zero net carbs and zero calories that tastes like - and bakes like - sugar. I don't usually use sweeteners other than sugar in recipes, but I wanted to give this a try and I'm so glad I did. They turned out so well, and I can't wait to make them again.

cupcakes with vanilla frosting topped with strawberries and blueberries

Splenda Monk Fruit Sweetener and vanilla cupcakes topped with strawberries

Low Sugar Fruit Flower Vanilla Cupcakes

makes 12

INGREDIENTS

1-1/2 cups flour (for lower carb, can replace with 1-1/2 cups almond flour + 1/2 teaspoon xantham gum)

3/4 cup Splenda® Monk Fruit Sweetener
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1/4 cup melted butter
2 teaspoons vanilla extract
12 blueberries
12-15 strawberries, sliced

1. Preheat oven to 350.
2. Line 12 cup muffin pan with liners.
3. In a large mixing bowl, mix the butter, eggs, and vanilla.
4. In a separate bowl, stir together the flour, Splenda® Monk Fruit, baking powder, and salt.
5. Add dry ingredients to wet, and combine well.
6. Evenly divide batter among the 12 cups, and bake 22-25 minutes or until toothpick comes out clean.
7. Cool completely, then top with your favorite low carb frosting or blend together 1-1/2 package softened cream cheese, 1 stick softened butter, 1/2 cup Splenda® Monk Fruit, and 1 teaspoon vanilla for a decadent vanilla cream cheese frosting!

8. Decorate with blueberries and sliced strawberries in the shape of spring flowers.