Cupcake (2 regular cupcakes or 6 mini cupcakes)
1/4C (28g) Almond flour
1/12t (0.4g) salt
1/12t (0.4g) baking soda
1.5T (20g) truvia
1 (50g) egg
1 1/3T (18.5g) butter melted
1t (6g) Frontier vanilla flavor alcohol-free
Frosting
1oz (28g) cream cheese (room temperature)
1/2T (7g) unsalted butter (room temperature)
1/2t (2g) Truvia
1/2t (1.2g) Scharffen Berger natural unsweetened cocoa powder
Sprinkles
I just used the scraps of cut out cookies (easter bunny cookies) that I saved (in the freezer) from before and made them into tiny circles and baked them at 320 for 3 minutes.
To make the cupcakes, mix all the dry ingredients in a bowl. Add the wet ingredients to the dry mixture and mix well. Evenly divide in each cupcake mold lined with cupcake liner or use silicon baking cups. Bake at 350 for 15 minutes for regular cupcakes and 13 minutes for mini cupcakes. Let them cool on wire rack before frosting.
For frosting, mix cream cheese and butter until smooth. Mix in Truvia. Mix in cocoa powder.
(Cupcake Ratio approximately 2:1, Frosting Ratio approximately 3:1)
