I’ve made this recipe several times now, the first time being at Sweet Shyanne’s 2nd birthday party, and people have not stopped talking about them!

Mr. Awesome has jumped on the keto/THM bandwagon and has been asking for these again and again… the kids beg for them as well so I guess I just need to start making a double batch of them. The first time I saw these cupcakes mentioned was in the Trim Healthy Table cookbook and I thought some silly thoughts about the ‘surprise’ ingredient but I’m so glad I decided to give them a try and I think you will be too!

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You can find various variations of this recipe online but the closest one I’ve seen is HERE. An important step to note is that these cupcakes get better the longer they sit in the refrigerator! The cooling is a very important step. We have eaten them within 4 hours and they were fine but the next day they were AMAZING!

Here is the recipe that we have been using:

Surprise Salted Caramel Cupcakes**

Ingredients:

For Cupcakes

• 2 (15 oz) Cans of Cannelli Beans rinsed and drained
• 3 large Eggs
• 3/4 cup Egg Whites (from about 6 eggs)
• 3/4 cup Monk Fruit Sweetener
• 1/4 teaspoon Mineral Salt
• 2 t. Baking Powder (Aluminum free is best)
• 1 t. Baking Soda
• 1 t. Pure Vanilla Extract or vanilla bean paste which brings a whole new level of flavor!
• 1 t.  Caramel Flavor
• 2 T.  Coconut Oil

For the Cream Cheese Frosting

• 8 oz cream cheese or Neufchatel Cheese
• 1 /4 c. Heavy Cream
• 1/2 cup Monk Fruit Sweetener
• 1 t.  Pure Vanilla Extract or vanilla bean paste which brings a whole new level of flavor!
• 1/2 t.  Caramel Flavor
• 2-3 Pinches Salt

Optional Ingredients:

• sugar-free caramel sauce
• sugar-free chocolate chips or chocolate shavings

Directions:

Preheat the oven to 350 Degrees F. 

Line one muffin tin with 12 liners. If using paper liners you may want to spray them with some coconut oil but we really like using these reusable silicon liners.

Put all the cupcake ingredients in a blender and process until smooth and creamy.

Pour the batter into the muffin tin.

Bake for 25-30 minutes or until the tops are lightly browned.

Remove from the oven and let cool for 10- 15 minutes on rack and then place into the refrigerator for at least 1-2 hours. DO NOT frost until they are COMPLETELY cool!

For the Cream Cheese Frosting

Rinse out the blender and place all the frosting ingredients into it.

Blend until thick and creamy and then a minute longer for extra fluffiness.

Spread or pipe onto cooled cupcakes and refrigerate another 2-3 hours or longer. They get better with time!

Top with a sugar-free caramel sauce, if desired, right before serving.

For chocolate cupcakes:

Omit the caramel flavorings and add 6-12 T. of cocoa to the cupcake batter. (I like using Black Cocoa powder for a really intense flavor but it might be a little much for some people.)

For the icing:

You can leave it as is or just omit the caramel flavoring and top with some sugar-free chocolate chips or shavings… you could also add a little bit of cocoa to the icing to taste but I haven’t had a chance to try that yet!

** Based on the Magic Salted Caramel Cupcakes recipe  from the Trim Healthy Table cookbook

Notes:

We have included affiliate links to some of the items we use on a regular basis but you do not need them to make these cupcakes!

We really love using the silicon liners as they can be reused again and again… although we occasionally lose one to our naughty fur baby when he finds one and chews it up.

I also love using the Vanilla Bean Paste for certain things like these cupcakes as it brings a more intense flavor along with the Black Cocoa… My mouth is watering right now thinking about the deliciousness of those two flavors combined.

We normally use Monk Fruit sweetener but you could probably use any other sweetener but you may need to alter the amounts to get it to your liking… you could even use sugar if you wanted.