Sugar Free Coconut Cupcakes Using Swerve Vanilla Box Cake Mix and More
Quick and easy sugar-free coconut cupcakes with a tropical twist.
Equipment
- 1 Pressure cooker for alternative cooking method
Ingredients
Main ingredients
- 1 box Swerve Vanilla Cake Mix
- ⅓ cup coconut milk replaces water
- 3 tablespoons sour cream
- ⅓ cup avocado oil
- 3 eggs large
- 1 tablespoon vanilla paste or extract
- ½ teaspoon coconut extract
- 1 cup unsweetened shredded coconut
- 1 dash freshly ground nutmeg
Instructions
Instructions
- Preheat oven to 350 F and prepare your muffin pan with liners.
- In a large mixing bowl, combine Swerve cake mix, coconut milk, sour cream, avocado oil, eggs, vanilla paste, coconut extract, shredded coconut, and nutmeg. Mix until smooth.
- Pour the batter evenly into the cupcake liners, filling them two-thirds full.
- Bake in the oven for 15-20 minutes or until a toothpick inserted comes out clean.
- If using a pressure cooker: place water at the bottom, arrange cupcakes on a trivet, seal, and set on high pressure for 15 minutes.
- Perform a quick release or natural release, then allow cupcakes to cool completely.
- If desired, frost with cream cheese frosting once cooled.
Notes
Optional: Top with cream cheese frosting for added flavor.