Ingredients:
Cupcakes:
- 1 package LC Chocolate Cake Mix
- 3 eggs (medium – large size, beaten)
- 4 Tbsp unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 4 Tbsp sour cream (low carb from cultured cream & not low fat)
- 1 Tbsp room temp water
White Chocolate Cream Cheese Frosting:
- 4 ounces cream cheese
- 6 tablespoons unsalted butter, softened
- 2 teaspoons vanilla
- 1/2 cup (1 package) LC White Chocolate Chips
- 1/2 cup LC Confectionery Powdered Sweetener-Erythritol
Method:
Cupcakes:
- Preheat oven to 350 degrees.
- In a large bowl, place entire package of the LC-Chocolate Cake Mix®. Add the rest of the cake ingredients and mix thoroughly, 1-2 minutes.
- Prepare muffin pan, spraying with non-stick spray or line with muffin cups, and pour batter into 9 or 10 wells.
- Pour the batter into prepared muffin pan. Bake for 20-25 minutes or until top springs back and a toothpick inserted into middle comes out clean.
- Cool 15 minutes in pan before turning out onto cooling rack.
White Chocolate Cream Cheese Frosting:
- Add the LC White Chocolate Chips to a small microwave safe bowl and microwave at 30 second intervals until melted, stirring in between.
- Add the melted white chocolate to the cream cheese mixture and beat until well combined. Slowly add in the LC Confectionary Powdered Sweetener-Erythritol, and continue to mix until frosting is creamy and smooth.
- Once the cupcakes are cool, pipe or spread the white chocolate cream cheese frosting on top and enjoy!
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.