Keto Blueberry Cupcakes

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These blueberry cupcakes are baked with coconut flour and topped with a blueberry cream cheese topping.   A colourful and tasty cupcake for an afternoon treat.

The blueberries are blended in this blueberry recipe rather than baking them whole.  As well as giving the cream cheese frosting a natural colour, I decided to throw it into the cupcake batter too.   I normally use coconut milk for this trusty coconut flour cupcake recipe but omitted it and replaced it with blueberries.  This gives the cupcakes a slight blue colour and disperses the blueberry flavour throughout the cupcakes.

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I was shopping in a local store and came across these pretty cardboard cupcake cases which just screamed out, “bake something with blueberries” to me.  I have never tried this type of case before, so I was a bit unsure about using them.

The oven did not go up in flames and they cooked wonderfully in these cases.   The cases would make a great blueberry muffin case too, but that’s for another recipe, another day.

I used about 5 ounces of blueberries to make the blend and had a little bit over.  I added chia seeds to the leftovers for a quick and dirty chia jam.   You might want to adjust the number of blended blueberries in your cupcake and frosting, depending upon what colour you like for both.   I was trying to get the frosting a bit bluer and think it could only be achieved with a drop of food colouring which I did not want to use.

The blueberry cupcakes had the thumbs up from the Chief Taster who was surprised I baked them in the cases.  You can tell he doesn’t bake as I laughed to myself about baking a cupcake and then serving them in these hexagonal cases!  

Try some delicious light and moist blueberry cupcakes with a delicious blueberry frosting and try to stop at just one.  Or that might just be us!

Blueberry Cupcakes

4.17 from 6 votes

Print Pin Rate

Course: Cupcakes, Desserts

Servings: 6 Cupcakes

Calories: 321kcal

Author: Angela Coleby

Ingredients

Cupcake Mixture

• 1/4 cup (28g) Coconut flour
• 1/4 cup (56g) Butter melted
• 1/4 cup (56g) Erythritol or low carb sweetener
• 3 Eggs
• 5 tablespoons Blueberry blended mixture
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Salt

Frosting

• 4 oz (113g) Cream cheese softened
• 1/4 cup (56g) Butter softened
• 5 tablespoons Blueberry blended mixture
• 1 tablespoon Erythritol
• 1/2 teaspoon Vanilla extract

Instructions

BLUEBERRY MIXTURE

• Place the blueberries in a blender and blitz. Set aside.   
  

CUPCAKES

• Blend the butter, eggs, erythritol and vanilla essence.
  
• Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
  
• Add the blueberry mixture and combine thoroughly.
  
• Pour the batter into cupcake cups.
  
• Bake for 30 minutes until firm at 200C/400F degrees.
  
• Remove from the oven and allow to cool.
  

FROSTING

• Blend the butter, cream cheese, erythritol and vanilla until smooth.
  
• Add the blueberry blend and mix until combined. You might want to add more blueberries for a different colour.
  
• Pipe or slather the mixture on top of the cupcakes.
  
• Eat and enjoy!

Notes

Makes 6 cupcakes.

Nutritional Info per cupcake:  253 Calories, 23g Fat, 5g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs

 

Nutrition

Calories: 321kcal

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