Steps to Prepare Chocolate Cake Raspberry Filling Vanilla Frosting

Vanilla Cupcakes With Vanilla Whipped Cream Frosting

Add half of the chilled raspberry filling and spread it to the edges of the piped frosting.

Recipe Summary Vanilla Cupcakes With Vanilla Whipped Cream Frosting

Pillows of billowy vanilla whipped cream top these sugar free cupcakes. Like little pieces of heaven, but sugar free!

Ingredients | Chocolate Cake Raspberry Filling Vanilla Frosting

½ cup unsalted butter, softened

½ cup Pyure Organic All Purpose Stevia Blend

½ teaspoon Pyure Organic Liquid Stevia Extract, vanilla flavor

2 eggs

1 teaspoon vanilla extract

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

¾ cup milk

1 cup 35% cream

¼ teaspoon Pyure Organic Liquid Stevia Extract, vanilla flavor

Directions

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray liners with cooking spray, set aside.

Beat together butter and Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia Blend, Vanilla Flavor until fluffy.

Add eggs, one at a time blending after each addition. Beat in vanilla.

Whisk together flour, baking powder and salt.

Beat into butter mixture, alternating with milk, making three additions of flour and two of milk, just until combined.

Spoon batter into muffin cups. Bake for 20 to 22 minutes or until tester inserted into center comes out clean. Let cool on rack for 10 minutes. Let cool completely.

Meanwhile, using a hand mixer, beat together cream and Pyure Organic Liquid Stevia Blend, Vanilla flavor until stiff peaks form. Immediately spread on cupcakes.

Tip: Garnish with chopped fresh berries.

Info | Chocolate Cake Raspberry Filling Vanilla Frosting

prep: 10 mins cook: 20 mins total: 30 mins Servings: 12 Yield: 12 cupcakes

TAG : Vanilla Cupcakes With Vanilla Whipped Cream Frosting

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