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These decadent Salted Caramel Cupcakes are healthier, flourless, & high in protein. Served with creamy frosting and caramel sauce. Dessert without the guilt
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Flourless Salted Caramel Cupcakes

These decadent Salted Caramel Cupcakes are healthier, flourless, & high in protein. Served with creamy frosting and caramel sauce. Dessert without the guilt
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 148kcal
Author Trim Healthy Mamas

Ingredients

For Caramel Cupcakes

  • 2 (15 oz) Cans of White Beans rinsed and drained
  • 3 large Eggs
  • 3/4 cup Egg Whites (from about 6 eggs)
  • 3/4 cup Gente Sweet any other Sugar Substitute
  • 1/4 teaspoon Mineral Salt
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Caramel Extract
  • 2 tablespoons Coconut Oil

For the Cream Cheese Frosting*

  • 6 oz 1/3 less fat Cream Cheese room temperature
  • 1 cup Heavy Cream
  • 1/2 cup Gente Sweet any other Sugar Substitute
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Caramel Extract
  • Pinch Salt

For the Caramel Sauce

  • 2 tablespoons Heavy Cream
  • 2 tablespoons Butter
  • 2 tablespoons Gente Sweet any other Sugar Substitute
  • 1/2 teaspoon Blackstrap Molasses
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Xantham Gum or Gluccie optional
US Customary - Metric

Instructions

  • 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

For the Cream Cheese 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
  • Enjoy!

Notes

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.

Nutrition

Serving: 1Cupcake | Calories: 148kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 298mg | Potassium: 163mg | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 0.3mg