Ingredients:
For the cupcakes:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup granulated erythritol (like Swerve or Lakanto)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ⅓ cup unsweetened almond milk
- ⅓ cup melted butter (or coconut oil)
- 1 tsp vanilla extract
- ½ tsp peppermint extract
For the frosting:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup powdered erythritol
- ½ tsp peppermint extract
- Optional: few drops of natural red food coloring or crushed sugar-free peppermint candies for decoration
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- Mix wet ingredients: In another bowl, beat the eggs, then add almond milk, melted butter, vanilla extract, and peppermint extract.
- Combine: Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Don’t overmix!
- Bake: Divide the batter evenly among 10–12 cupcake liners. Bake for 18–22 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
- Make the frosting: Beat the butter and cream cheese together until smooth. Add powdered erythritol and peppermint extract. Beat again until fluffy. (You can add a few drops of food coloring if you want a pink peppermint swirl!)
- Decorate: Frost the cooled cupcakes. Sprinkle with crushed sugar-free peppermint candy if desired.
