Flourless Salted Caramel Cupcakes
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12 cupcakes
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Calories
148 kcal
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Course
Dessert
Flourless Salted Caramel Cupcakes
Description
This recipe replaces traditional flour with white beans, relying on eggs, baking powder, and baking soda to create light, moist cupcakes with a unique texture. Caramel and vanilla extracts enhance the flavor profile, while coconut oil adds moisture. After baking and cooling, the cupcakes are topped with a cream cheese frosting blended to a thick, creamy consistency using heavy cream, sugar substitute, vanilla, and caramel extract. This frosting balances sweetness and tang.
The homemade salted caramel sauce is prepared by bubbling together butter, molasses, and sugar substitute before adding heavy cream and a pinch of salt, which is then cooled and drizzled over frosted cupcakes. These cupcakes should be chilled for several hours or overnight for best texture and flavor development.
This dessert offers a flourless option with layered caramel flavors, suitable for those avoiding wheat flour. The cream cheese frosting and salted caramel provide complementary textures and tastes that make these cupcakes distinct.
Ingredients
For Caramel Cupcakes
- 2 White beans rinsed and drained, 15 oz cans
- 3 large egg
- 3/4 cup egg whites from about 6 eggs
- 3/4 cup sugar substitute brand Gente Sweet or any other
- 1/4 teaspoon mineral salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract pure
- 1 teaspoon caramel extract
- 2 tablespoons coconut oil
For the Cream Cheese Frosting*
- 6 oz cream cheese room temperature, 1/3 less fat
- 1 cup heavy cream
- 1/2 cup sugar substitute brand Gente Sweet or any other
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon caramel extract
- salt pinch
For the Caramel Sauce
- 2 tablespoons heavy cream
- 2 tablespoons butter
- 2 tablespoons sugar substitute brand Gente Sweet or any other
- 1/2 teaspoon blackstrap molasses
- 1/8 teaspoon salt
- 1/8 teaspoon xanthan gum optional, or Gluccie
Instructions
- Preheat oven to 350 Degrees F.
- Line a muffin tin with cupcake liners. Spray coconut oil over the liners
- Place all the cupcake ingredients in a food processor or blender. Process until creamy
- Pour the batter into the muffin tin
- Bake for 25 minutes or until browned on top
- Remove from oven, cool on a cookie rack and refrigerate completely before adding the frosting
For the Cream Cheese Frosting
- Place all ingredients in a blender. Blend until thick and creamy
- Pipe on top of the cooled cupcakes, refrigerate
- For the Caramel Sauce
- Place butter, molasses, and sugar substitute on a saucepan over medium-high heat.
- Allow mixture to bubble and thicken for 2 minutes while whisking constantly
- Remove from the heat and add the heavy cream, salt, and xantham gum. Mix and cool before drizzling over cupcakes
- Cupcakes need to cool in the refrigerator for a minimum of 4 hours before serving. Better if they cool overnight
- Enjoy!
Notes
- The cream cheese frosting recipe was doubled from its original form for increased topping volume.
- Allow cupcakes to chill thoroughly in the refrigerator, ideally overnight, to set the frosting and caramel sauce well.
- Use a sugar substitute that works well for baking and caramelizing, such as the Gente Sweet brand noted.
- The recipe is adapted from Trim Healthy Mama's Trim Healthy Table cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1Cupcake | |
| Calories | 148kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 86mg | 29% |
| Sodium | 298mg | 12% |
| Potassium | 163mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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