Ingredients 

cupcakes:

-1 cup almond flour

-1 tspn baking powder

-pinch of salt

-2 large eggs (room temp) (use gelatin if can't eat eggs)

-1/4 cup sour cream (dairy free)

-2 tbsp unsalted butter, soft

-1/3 cup stevia sweetener

-1 tspn vanilla extract

-25 drops banana extract (I started off with only 10 drops, but couldn't taste it. Start off slow + keeping adding with a little dropper)

​

frosting:

​

-3 oz cream cheese (dairy free)

-3 tbsp butter

-1/2 cup powdered sugar replacement

-1/2 tspn vanilla extract

-1/8 tspn ground cinnamon

-crushed walnuts

​

Instructions

​

1.preheat oven to 350 degrees. line muffin pan with liners (6) spray liners to keep cupcakes from sticking.

2.in a stand mixer, beat together the sour cream, eggs, vanilla, and banana extract. Add in the stevia sweetener and butter. 

3.in medium bowl, mix together the almond flour, baking powder and salt. slowly add dry ingredients to the wet. mix will seem like a pancake consistency.

4.pour batter into the prepared muffin tin. bake for 23 minutes or until a toothpick comes out clean. allow muffins to cool.

​

frosting:

1.in a stand mixer, beat the cream cheese and butter together. add the powdered sugar replacement, vanilla and cinnamon. continue to mix all together.

2.frost the cupcakes however you prefer and top with the walnuts. or any choice of topping.

​

stores best in an air tight container in the fridge. yields 6 cupcakes. XO 

​