This is the first day...see above photo for how the caramel frosting turns darker by the next day.


My daughter-in-law, Yara, loved these cupcakes and ate several in one sitting! If desired, halve this recipe.  I have noticed something rather interesting with regard to using the Gluten-Free Bake Mix and cakes and cupcakes.  It turns out one can use 1/4 to 1/2 the amount of butter called for in the recipe.  I am not sure exactly why that is, other than perhaps the almond flour very readily soaks up the butter, and is in itself not devoid of fat.  These cupcakes are so good.  They taste like cake and not like muffins by the way.  Some people think cupcakes and muffins are the same.  I don't think so.  There is a distinct difference in texture and taste.  The cherry has about 2 grams of carbs (1 gram for half a cherry), so you may want to pass on that.  It's just for decoration and is great for kids and adults alike, as it is a reminder of how traditional cupcakes are often decorated.  You could use half or a quarter Maraschino cherry per cupcake.  2 grams carbs per Maraschino cherry.

  (use almond flour in bake mix)
21/2 tsp baking powder (12 mL)
1/2  cup butter, softened, OR halve the amount! (125 mL)
Liquid sweetener (sucralose or stevia) to equal 11/8 cups sugar (300 mL)
2/3  cup granulated erythritol, OR (150 mL)
  monkfruit/allulose blend 
4 eggs
11/2 tsp unflavored gelatin (7 mL)
1 tbsp vanilla extract (15 mL)
1 cup unsweetened almond milk (250 mL)
Caramel Frosting, see recipe below

Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix 2 and baking powder.  In food processor, process butter.  Add liquid sweetener, granulated erythritol, eggs, gelatin and vanilla extract.  Add half dry ingredients and half almond milk; process well. Scrape sides of bowl occasionally. Repeat. 

Spoon batter into muffin tins lined with cupcake papers, filling each about 3/4-full.  Bake 25 to 30 minutes, or until a fine skewer inserted in a cupcake comes out clean.  Remove cupcakes from muffin tins promptly and place on wire rack to cool completely.  Remove cupcake papers when cupcakes have reached room temperature and frost with Caramel Frosting.

Helpful Hints:  The frosting will turn a beautiful caramel color overnight.  Keep at room temperature for 24 hours and serve at room temperature. These cupcakes freeze well (frosting and all).  Store in a single layer in an airtight container. 

Yield:  20 cupcakes
1 cupcake/ with frosting
138.0/178.3 calories
4.4/6.6 g protein
11.1/14.5 g fat
4.2/4.7 g net carbs


The frosting will turn a deep caramel color by the next day. This frosting is ideal for cupcakes and less so for double-layered cakes because of its consistency.

1/2  cup powdered erythritol (125 mL)
1/4  cup whipping cream, OR (60 mL)
  evaporated milk
2 tbsp unsalted butter (30 mL)
1 tsp molasses (5 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
2/3  cup vanilla whey protein (150 mL)
2 tbsp unsalted butter (30 mL)
1 tbsp water (15 mL)

In nonstick saucepan, over medium heat, combine erythritol, cream, OR evaporated milk, 2 tbsp (30 mL) butter and molasses over medium heat until mixture bubbles and turns a light caramel color.  Remove from heat.  Allow to cool slightly and pour into blender or food processor bowl along with liquid sweetener, vanilla whey protein, 2 tbsp (30 mL) butter and water.  Blend until smooth. If frosting is too soft, add more vanilla whey protein and if it is too thick add more water, 1 tbsp (15 mL) at a time. Frost cupcakes right away.

Helpful Hints: Frost cakes quickly after making the frosting as it becomes thicker and stickier upon standing.  Add 1 tsp (5 mL) of water and blend again if it is too thick to spread comfortably after a while.  

Yield:  12 servings
1 serving
96.3 calories
2.3 g protein
8.3 g fat
3.1 g net carbs