5 from 2 votes
Cranberry Cupcakes – Low Carb, Sugar Free, THM S
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr

Cranberry Cupcakes really are blissful. Tender yellow cake filled with cranberry sauce and topped with cream cheese icing.

Course: Dessert
Cuisine: American
Keyword: cranberry cupcakes
Servings: 12 cupcakes
Calories: 222 kcal
Author: Taryn
Cupcake Ingredients:
Icing Ingredients:
Other Ingredients:
  1. Preheat oven to 350. Line a standard muffin tin with 12 paper liners.
  2. Put all the ingredients for the cupcakes in a bowl and beat with an electric mixer until smooth. Or process in a food processor until smooth. Divide between the prepared muffin pan. Bake for 25 minutes or until the tops are golden and spring back when lightly pressed with your finger. Cool completely.
  3. To make the icing beat the butter and cream cheese until smooth. Add the other ingredients and mix until fluffy.
  4. To assemble the cupcakes scoop out a tiny bit of the center of each. Divide the cranberry sauce between them. Pipe on the icing. Sprinkle on a few dried cranberries, if using.
Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.


Nutrition Facts
Cranberry Cupcakes – Low Carb, Sugar Free, THM S
Amount Per Serving
Calories 222 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 98mg 33%
Sodium 210mg 9%
Potassium 133mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 5g 10%
Vitamin A 12.1%
Calcium 7.2%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.