Fearless Cupcakes

Fearless Cupcakes

Yield: 12 cupcakes
Serving Size: 1 cupcake



  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, beat together eggs with hand/electric mixer or whisk until frothy. 
  3. Add nut milk, oil/butter, and sweetener.
  4. Add bag of mix to liquid mixture and stir well to combine – if batter is too thick, add 1 Tbsp of nut milk at a time to avoid over-thinning.
  5. Scoop out 2 Tbsp of batter into each lined/oiled muffin tin.
  6. Bake for 18-20 minutes (Note: cupcakes continue to cook for a few minutes after removing from oven – avoid over-baking).
  7. Allow to cool before frosting.

*Adjust liquid (nut milk) as needed – batter thickens as it stands. Add 1 Tbsp of liquid at a time to avoid over-thinning.

** Nutrition Facts calculated based on using Fearless Vanilla Pancake & Muffin Mix.

Fearless Cupcakes - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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