These decadent Salted Caramel Cupcakes are healthier, flourless, & high in protein. Served with creamy frosting and caramel sauce. Dessert without the guilt
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
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
Reprinted from Trim Healthy Mama; Trim Healthy Table. Copyright ©2017 by Pearl P. Barrett and Serene C. Allison. Published by Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
*I doubled the original cream cheese frosting published on Trim Healthy Table cookbook.