Keto Snickerdoodle Cream Cheese Buttercream Cupcakes

Keto snickerdoodle cupcakes with a cream cheese butter cream frosting  Ingredients: 
1 package Keto Candy Girl snickerdoodle cookie mix
2 eggs
1/4 cup oil 
1/4 cup water 
1/4 cup sour cream

Cream cheese buttercream:
1/2 brick cream cheese softened 
1/2 stick softened butter softened 
1 cup swerve confectioners 
1-2 tablespoons Heavy cream 
Heat oven to 350°F
In a mixing bowl, combine snickerdoodle cookie mix, two eggs, water, oil, and sour cream.

Mix until batter is Smooth

Separate the mix By putting into cupcake liners in a cupcake pan bake for 15 minutes and let cool completely.

To make the cream cheese butter cream using an electric mixer, beat the butter and cream cheese together until thoroughly combined add 1 cup of the sugar just a little bit at a time until fully incorporated add heavy cream as needed to get a smooth consistency beat until Smooth.

When cupcakes are cold frost and top with the cinnamon sugar mixture