Low Carb Brownie Cupcakes Topped With Sugar-Free Real Whipped Cream
- Yield: 11-12 cupcakes 1x
- Category: Dessert
- Bake your brownie cupcakes according to package instructions.
- Allow them to fully cool.
- Using a stand mixer, add the heavy cream, vanilla extract, and sweetener.
- Turn mixer on high, and blend for 3 minutes or until soft peaks form.
- Fill a 16″ piping bag with whipped cream, and frost your brownie cupcakes.
- Garnish with a strawberry sliver.