Cranberry Bliss Cupcakes – Low Carb, Sugar Free, THM S
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Course: Dessert
Servings: 12 cupcakes
Author: Taryn
Cupcake Ingredients:
Icing Ingredients:
  • 8 oz cream cheese softened
  • 4 tbsp butter softened
  • 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener blend, finely ground
  • 1 tbsp half and half
  • 1/2 tsp orange extract
  • pinch of ginger
Other Ingredients:
  • 1/2 cup cranberry sauce
  • 2 tbsp sugar free or juice sweetened dried cranberries finely chopped, optional
  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.