Keto Cherry Cupcakes

Instructions

1. Preheat oven to 400°F. Line a muffin pan with cupcake liners.
2. Dice and pit the cherries.
3. In a small bowl, mix together coconut flour, baking powder, salt, and Splenda Monk Fruit. In a large bowl, whisk butter, eggs, vanilla, almond milk.
4. With a mixer, slowly mix the dry ingredients into the wet ingredients. Mix on low until well combined. Fold in ¼ cup of cherries.
5. Fill the muffin pan wells ¾ full with batter and bake for 15-20 minutes.
6. To make the icing: In a saucepan, add whipping cream, Splenda Monk Fruit, and butter; heat until the mixture boils.
7. Stir in the vanilla and xanthan gum and chill for 2 hours.
8. Once the icing mixture has chilled, add in cream cheese and whip with a mixer on medium speed for 1 minute. Fold in the remaining cherries.
9. Pipe icing onto cupcakes with a large star tip.