Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 8


  • ¾ cup Unsalted Butter
  • 1 cup Xylitol
  • 2 large Eggs (Whole)
  • 2 tsp Vanilla Extract
  • 3 tbsp Coconut cream
  • 2 tbsp Tap Water
  • 1 cup Almond Flour
  • ¾ tsp Baking Powder
  • tsp Salt
  • 2 tsp Cinnamon
  • 2 large Egg Whites



  • Preheat oven to 350°F. Prepare a muffin tin with 8 foil or paper liners. Beat ¼ cup softened butter and ¼ cup xylitol until light and fluffy.
  • Add 2 whole eggs, 1 tsp vanilla, coconut cream, 2 tbsp water and almond flour.
  • In a separate bowl whisk to combine the 4 tbsp 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:

  • 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 coconut cream, 1 tsp water and the remaining of xylitol.
  • Whisk this mixture continuously for 5-10 minutes over the water bath until all the xylitol has dissolved.
  • Pour this mixture into a separate bowl and whip with a blender 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.
  • For butter cream frosting: continue to beat on medium speed, begin adding about ½ cup butter 1 tbsp at a time (allow to beat for 1 minute in 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 tbsp 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.
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