Sugar Free Italian Cream Cupcakes

Preheat the oven to 350 degrees

Line 1 regular size muffin pan with 12 regular sized cupcake liners

*1/2 cup unsweetened, shredded, toasted coconut - toast and set aside to cool 

 1/2 tablespoon butter for toasting coconut

*Only 1/3 cup coconut is needed for the cake and the rest for garnish

softened pure, unrefined, coconut oil

Gentle Sweet*  or ( 1/4 cup Pyure) Or 1 cup Swerve sweetener

fat-free free greek yogurt (I use Chobani and 2% will work also)

eggs 

vanilla extract

salt

*1 cup THM Baking Blend or DIY Local Blend or Quick Mix

baking soda

baking powder

to 1/2 cups pecans, chopped small-- we like a lot so we use 1/2 cup

Cream Cheese Frosting:

cream cheese softened slightly

unsalted butter, softened

*1/4 cup Gentle Sweet

*1/2 cup powdered xylitol or Swerve Confectioners Sweetener

vanilla extract