These carnivore cupcakes are light, fluffy, and surprisingly satisfying. They’re made with simple ingredients and have no gluten, no sugar, and no junk.

They’re perfect when you want something sweet while staying on track with your goals.

Top them with fresh whipped cream and optional naturally colored sprinkles for a fun treat.

Ingredients

Cupcakes

5 large eggs, separated
⅛ teaspoon cream of tartar
5 ounces (10 tablespoons) cream cheese, softened
1½ teaspoons vanilla extract
⅛ teaspoon kosher salt

Frosting

2 cups heavy cream
1 teaspoon vanilla extract

Naturally colored sprinkles (optional)

Instructions

1. Preheat oven to 300°F and prepare a muffin pan.
2. In a large mixing bowl, whip the egg whites and cream of tartar on high speed until stiff peaks form, about 3 minutes.
3. In a blender or food processor, blend the egg yolks, cream cheese, vanilla, and salt until smooth. Pour into a large bowl.
4. Gently fold half of the whipped egg whites into the cream cheese mixture. Repeat with the remaining whites, being careful not to deflate them.
5. If needed, mix on low speed for about 10 seconds to fully combine the batter while keeping it fluffy.
6. Fill each muffin well generously with batter (about ⅓ cup per well). The batter can reach the top of the wells.
7. Bake for 45–50 minutes until lightly browned and a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool completely in the pan on a wire rack.

Make the Frosting

Using a mixer, beat the heavy cream and vanilla extract on high speed until soft peaks form, about 2–3 minutes.

Transfer to a piping bag (or a plastic bag with one corner cut off) and pipe onto the cooled cupcakes.

Top with sprinkles if desired.

Storage

Store leftovers in the refrigerator for up to 3 days.

Notes

If you have a stand mixer, it works well for whipping the egg whites while you prepare the yolk mixture.

Be sure to fully mix the batter and bake the cupcakes completely so they release easily from the pan.

Watch the Recipe