Start with bringing heavy whipping cream, butter, eggs + egg whites to room temperature.
Preheat the oven to 350 degrees.
In medium bowl add almond flour, coconut flour, baking powder, baking soda, xanthan gum, and pink salt. Whisk until it's fully combined and there are no clumps. Set aside.
In a large mixing bowl add the butter and sweetener. Beat until these ingredients are creamed together and smooth.
Add the eggs and the egg whites, whisk until well incorporated.
Then add heavy whipping cream, apple cider vinegar, vanilla and stevia. Blend until well combined.
Add the dry mix to the wet and mix thoroughly to incorporate. Don't allow the batter to sit too long or else it will get extra thick the longer it sits.
Place muffin liners or cupcake liners into the muffin tin.
Using an ice cream scoop, add a scoop of batter to each muffin liner. The batter will fill about 2/3 of the muffin liner.
Bake each tray for 25 minutes.
Allow to fully cool before frosting your cupcakes.
While the cupcakes are cooling, make the frosting.
In a medium bowl, combine the frosting ingredients. Mix with a hand mixer until it's fluffy and smooth.
Notes
Nutrition per servingCalories 201, Total C 9g, Fiber 3g, Net C 3g, SA 3g, Fat 18g, Protein 6g*Sugar alcohol is not accounted for in nutrition panel.The frosting is not included in the nutrition label.