In a mixing bowl, combine the ingredients for the cupcakes, and beat until a smooth batter forms.
Fill 8 cupcake liners in a muffin tin almost to the top with the batter, and bake for 20-25 minutes, or until cooked completely through.
Let the cupcakes cool to room temperature.
Once cooled, use a knife or small round cookie cutter, to cut a round section from the bottom of each cupcake. Be sure not to go all of the way through the cupcake when you do this. Use a knife to trim off most of the piece that you pull from the center of the cupcake, so that just a small section of cake remains. This will be used for a cap for the bottom of your cupcakes once they have been filled.
Add the ingredients for the filling to a mixing bowl, and beat until well combined.
Pipe or spoon the filling into the bottom of each cupcake, and place the small pieces of cake cap on the bottom to keep the filling in.
Place the ingredients for the icing into a mixing bowl, and blend until smooth and creamy.
Use a piping bag or tool to pipe the icing onto your cupcakes and serve.
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Net Carbs: 6 net carbs per serving