Low Carb Neapolitan Cupcakes
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
How to Make Low Carb Neapolitan Cupcakes using LC-Chocolate Cake Mix, LC-Vanilla Frosting Mix and LC-Strawberry Preserves | Per Cupcake: 2 Net Carbs | 6g Protein | 0g Sugar // Click Here to Watch the Instructional Video
  1. Cake: In a large bowl, place entire package of the LC-Chocolate Cake Mix. Add the rest of the ingredients and mix thoroughly, 1-2 minutes. Grease & spray 9-10 cupcake tins. Pour half of the batter into each tin. Spoon-in desired amount of LC-Strawberry Preserves. Pour remaining batter on top. Bake at 350° F for 20-23 minutes or until top springs back and knife inserted into middle comes out clean. Cool 15 minutes in pan before turning out onto cooling rack.
  2. Frosting: In a bowl, place LC-Vanilla Frosting Mix. Add water and the vanilla, mixing thoroughly. Next whip in the softened butter, blend by hand, and then with a mixer if desired for a smoother consistency. If allowed to sit, the frosting will thicken, so frost your cake immediately while the frosting is easy to spread.
  3. Garnish with a drop of LC-Strawberry Preserves
Recipe by The LC Foods Community at https://www.lowcarbfoods.com/community/recipes/low-carb-neapolitan-cupcakes/