Recipes

Snickerdoodle Cupcakes Recipe

Atkins Snickerdoodle Cupcakes
3.3g
Net Carbs
Prep Time: 25 Minutes
Style:American
Cook Time: 22 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.5g

Protein

26.4g

Fat

10.6g

Fiber

296.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 3/4 cup Unsalted Butter Stick
  • 0 1/4 cup Sucralose Based Sweetener (Sugar Substitute)
  • 2 large Egg (Whole)
  • 2 tsp Vanilla Extract
  • 3 tbsp Heavy Cream
  • 1 fl oz Tap Water
  • 4 Tbsp Organic High Fiber Coconut Flour
  • 0 3/4 cup Almond Meal Flour
  • 0 3/4 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/8 tsp Salt
  • 2 tsp Cinnamon
  • 2 large Egg White
  • 0 1/3 cup Xylitol

DIRECTIONS

This recipe is suitable for all phases except for the first two weeks of Induction due to the nuts. This recipe uses xylitol for the frosting.  Be sure to measure it first and then powder it in a blender before use. 
 
Cupcakes:  
  1. Preheat oven to 350°F.  Prepare a muffin tin with 8 foil or paper liners.  Beat 1/4 cup softened butter and sucralose until light and fluffy.  Add 2 whole eggs and beat until well incorporated. Then add 1 tsp vanilla, heavy cream, 2 Tbsp water and coconut flour and beat again until combined.  
  2. In a separate bowl whisk to combine the almond flour, baking powder, salt and 2 tsp cinnamon.  Combine the almond mixture with the egg mixture and blend until smooth.  Fill the muffin wells and bake for 20-25 minutes until cooked through.  Allow to sit in the muffin tin for 5 minutes then remove to a baking rack to cool.  Frost once cooled.    
Buttercream Frosting:
  1. Prepare a pan with simmering water fitted with another pan over the top (Bain Marie).  Do not allow the surface of the water to touch the bottom of the top pan.  To the top pan (a metal mixing bowl works great for this purpose) add 2 egg whites (be sure there are no yolks), a dash of cream of tartar, 1 tsp water and 1/3 cup xylitol (it is not necessary to powder it).  Whisk this mixture continuously for 5-10 minutes over the water bath until all the xylitol has dissolved. 
  2. Pour this mixture into a separate bowl and whip with a hand mixer until stiff fluffy peaks form.  Add 1 tsp vanilla, blend to incorporate.  The frosting may be used, as is, immediately (it does not store well) as a marshmallow frosting - dust the cupcakes with cinnamon as a garnish.
  3. For butter cream:  to the marshmallow frosting, continue to beat on medium speed, begin adding about 1/2 cup butter 1 tablespoon at a time (allow to beat for 1 minute between each addition of butter).  The frosting may break down and get soupy looking, continue to add butter and beat until it comes together (more butter may be necessary, 1 tablespoon at a time).  Add 1-2 tsp cinnamon (to taste, optional) and blend to combine.  Buttercream should be used immediately by piping onto the cooled cupcake with a pastry bag and fancy tip or by simply cutting the corner of a plastic bag.  Buttercream frosted cupcakes may be refrigerated in an airtight container for up to 5 days.  Serve at room temperature dusted with cinnamon.  

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

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