Mini Vanilla-Almond Cupcakes (Grain-Free & Sugar-Free)

Yields 6 mini cupcakes.

Preheat oven to 350 F. Line a mini muffin tray with paper liners (the liners I used were a little bigger than normal mini muffin liners, but they still fit in the tray).

Whisk together the egg, milk, vanilla bean paste, vanilla extract and almond extract in a medium bowl. Add the coconut flour, protein powder, baking powder, baking soda, Stevia and salt, and whisk until there aren’t any lumps. Fill each mini muffin well about halfway full (I had enough batter for 6 large mini muffin liners).

Bake in the preheated oven until golden and a toothpick inserted into a cupcake comes out clean or with just a couple crumbs, about 10 to 14 minutes. Cool the cupcakes a couple minutes, then pipe the frosting on and top with chocolate sprinkles or coconut shavings if desired.

* Note about the frosting: You can use any cream cheese frosting you like.

Adapted slightly from Lisa’s recipe for Vanilla Donuts with Lemon Cheesecake Frosting on her blog Thrive Style.