In a large bowl, combine the dry ingredients and mix together.In an another large bowl, combine the wet ingredients and mix together.
In a small bowl, combine the chopped strawberries for filling with the 1 teaspoon of coconut flour. Mix together. This will help the batter not get too wet from the strawberries.
Pour the wet ingredients into the dry ingredients and mix well. Add the chopped strawberries and mix again.
Spoon the cupcake mixture into 9 muffin cups in a muffin pan. Please use muffin cups as the batter tends to stick to metal molds.
Transfer the muffin pan into the oven and bake for 30 minutes.
Take the cupcakes out of the oven and let completely cool.
For the Mascarpone Frosting
Add the mascarpone to a medium bowl. With a hand mixer, mix until it's nice and smooth. Add the erythritol, vanilla, and stevia and mix to combine.
Slowly pour in the heavy cream, a little at a time, until it's all added. Mix for 3-4 minutes. The frosting will get thicker as time goes by. Don't over whip or you'll make butter.
Add the chopped strawberries into the frosting and mix well.
Transfer the frosting to a piping bag attached with a round tip (tips other than round tips won't work because of the strawberries).
Once the cupcakes have cooled, pipe the frosting over and top with one whole strawberry each. The cupcakes are ready to eat.
These can be easily frozen. Just wrap them in saran wrap before and place them in a ziploc bag. When ready to eat, just thaw them in the fridge overnight.
Notes
Here are some common substitutions you can use when making these low carb cupcakes.
Instead of strawberries, you can use any type of berry or fruit you want. Just remember the carb count will go up or down depending on the fruit.
Instead of almond flour, you can use any other type of nut flours.
Instead of erythritol and stevia, you can use ½ cup of Lakanto Golden or ½ cup of Sukrin.
Instead of butter for the cupcakes, you can use coconut oil, avocado oil or lard.
Instead of lemon juice, you can use white vinegar or apple cider vinegar.
Instead of sour cream, you can use coconut cream to make the cupcakes dairy free.
Instead of mascarpone for the frosting, you can use cream cheese.
Instead of stevia, you can use monk fruit powder extract in equal amounts.
Follow the following tips and recap to make sure your low carb cupcakes turn out absolutely perfect!
Make sure to use room temperature butter for the batter as it will be very hard to mix if it's hard.
Make sure to use muffin cups as the batter tends to stick to metal moulds.
Check the middle of the cupcakes after 30 minutes with a toothpick. If it's still wet, bake for another 5 minutes.
Don't over beat the mascarpone and whipping cream or you'll make some butter by accident.
Make sure to use cold heavy whipping cream or your frosting won't whip up.