Directions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, whole egg powder, whole milk powder, baking powder, and salt.

3. In a separate large bowl, beat the butter and monk fruit sweetener until light and fluffy.

4. Add vanilla extract to the butter mixture and mix well.

5. Gradually add the dry mixture to the wet mixture, alternating with the water, and mix until just combined.

6. Divide the batter evenly between the 12 liners, filling each about 2/3 full.

7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool completely before serving or frosting.