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Rhubarb Vanilla Cupcakes with Cream Cheese (Gluten, Oil & Sugar Free) From Front Close Up
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Rhubarb Vanilla Cupcakes with Cream Cheese (Gluten, Oil & Sugar Free)

These cupcakes are easy to make, taste amazing and are still healthy at the same time.
Course Afternoon Snack, Baking, Dessert, Healthy Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Healthy, Gluten-Free, Dairy-Free, Oil-Free, Easy, Sugar Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 7

Ingredients

  • 2 Eggs
  • 1 1/2-2 dl Xylitol
  • 1/2 dl Apple sauce (unsweetened)
  • 1/2 dl Quark or greek yogurt
  • 2 tbsp Fiber syrup/agave/honey
  • 1 tsp Vanilla extract
  • 2 dl Oat flour
  • 1/2 dl Coconut flour
  • 1/4 tsp Baking soda
  • 1 tsp Baking powder
  • 1 Rhubarb stalk cut into small dices

For the cream cheese filling

  • 1/2 dl Cream cheese
  • 1 tbsp Xylitol

For the topping

  • 1/2 Rhubarb stalk cut into 2 cm pieces (totally 7 pieces)
  • Xylitol (optional)

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Line a parking pan with 7 muffins tins.
  • Whisk eggs and sweetener in a bowl until a little fluffy.
  • Add the apple sauce, greek yogurt, fiber syrup/agave/honey and vanilla extract and whisk again until combined.
  • Combine oat flour, coconut flour, baking soda, baking powder in a separate bowl and stir to combine.
  • Add the dry ingredients to the wet and mix until combine.
  • Cut the rhubarb into small pieces and fold into the batter.
  • Add cream cheese and sweetener to a bowl and mix using a hand mixer until fluffy.
  • Fill the muffin tins 1/3 of the way.
  • Add about one tsp of the cream cheese filling to each tin.
  • Top up the muffin tins with the rest of the batter.
  • Divide the rest of the cream cheese filling on top of the muffins.
  • Add rhubarb stalks on top and drizzle with more xylitol (optional).
  • Bake in the oven for 18-20 min.