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Flourless Salted Caramel Cupcakes
4.5 from 69 votes

Flourless Salted Caramel Cupcakes

Flourless Salted Caramel Cupcakes are made using white beans as a base combined with eggs, sugar substitute, and leavening agents to produce moist cupcakes without flour. The cupcakes incorporate caramel and vanilla extracts for flavor, topped with a creamy, lightly sweetened cream cheese frosting enhanced by caramel extract. The drizzle of homemade caramel sauce, made from butter, molasses, and sugar substitute, adds a rich, salted finish to the cupcakes.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12 cupcakes
Calories: 148 kcal
Course: Dessert

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

    Cup of Yum
  1. Preheat oven to 350 Degrees F. 
  2. Line a muffin tin with cupcake liners. Spray coconut oil over the liners
  3. Place all the cupcake ingredients in a food processor or blender. Process until creamy
  4. Pour the batter into the muffin tin
  5. Bake for 25 minutes or until browned on top
  6. Remove from oven, cool on a cookie rack and refrigerate completely before adding the frosting
For the Cream Cheese Frosting
  1. Place all ingredients in a blender. Blend until thick and creamy
  2. Pipe on top of the cooled cupcakes, refrigerate
  3. For the Caramel Sauce
  4. Place butter, molasses, and sugar substitute on a saucepan over medium-high heat.
  5. Allow mixture to bubble and thicken for 2 minutes while whisking constantly
  6. Remove from the heat and add the heavy cream, salt, and xantham gum. Mix and cool before drizzling over cupcakes
  7. Cupcakes need to cool in the refrigerator for a minimum of 4 hours before serving. Better if they cool overnight
  8. 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

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%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 148

% 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.