Ingredients

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

1T sour cream

1/2t (1.2g) Scharffen Berger natural unsweetened cocoa powder

few drops of red food coloring

Frosting

1oz (28g) cream cheese (room temperature)

1/2T (7g) unsalted butter (room temperature)

1/2t (2g) Truvia

Sprinkles

Truvia + red food coloring

Directions

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.  Bake at 350 for 15-17 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.

(Cupcake Ratio approximately 2:1, Frosting Ratio approximately 3:1)

**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**