Preheat the oven to 350 degrees F and line a 12 cavity muffin tin with cupcake liners.
In a large bowl, beat the butter and lakanto golden until light and fluffy. Beat the eggs in, then add the heavy cream, vanilla, and apple flavoring.
Next add the coconut flour, almond flour, baking powder, and cinnamon. Mix well, then fold in the diced apple.
Evenly distribute the batter between the prepared cupcake liners, about 1/4 of batter per cupcake.
Bake for 25-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow to cool before frosting.
To prepare the frosting, melt the butter in a small saucepan over medium-high heat. As soon as the butter is melted, add the Lakanto golden and vanilla, and stir constantly until the lakanto is completely melted. Lower the heat to medium and continue to simmer for 2 minutes, stirring frequently.
Whisk in the heavy cream and remove from heat. Carefully transfer to a large heat-resistant bowl and allow to cool.
Once cool, add the cream cheese and beat with an electric mixer until smooth and creamy. Refrigerate until the cupcakes are cool and ready to frost.
Estimated nutrition info for one cupcake with frosting: 279 calories, 26g fat, 5g carbs, 2g fiber, 7g protein.3g net carbs!