Keto vanilla cupcakes with a buttercream frosting you won’t believe it’s healthy. Sugar free and low carb these keto cupcakes are made with almond flour and coconut flour for a moist, soft texture. The buttercream frosting has no aftertaste because it’s sweetened with monk fruit and allulose. Either you are craving a sweet treat or a special occasions this recipe is perfect!
Keto cupcakes are a must have on your recipe list. When done correctly they can taste amazing. A soft, moist inside with a crusty outside. Perfect when almond flour and coconut flour combined make the best crumb ever. Coconut flour cupcakes are fine, I love my lemon flavor but almond flour brings a special touch. You should never swap almond flour for coconut flour. Just doesn’t work. Let’s dive into the recipe as I give step by step instructions.
How To Make Keto Cupcakes
First, it’s easier than you think. Like anything else baked in the oven start by preheating the oven.
Melt your butter down and prepare your dry mix while it’s cooling. Don’t add hot butter to cold eggs!
Mix almond flour, coconut flour, granulated sweetener, baking powder, salt and vanilla powder. Vanilla powder is optional but it helps bring that rich vanilla flavor into the vanilla cupcakes. Almond flour can be rather strong so this boost the vanilla.
Next, grab cooled butter and mix in eggs, vanilla extract and liquid monk fruit. Combine dry and wet ingredients.
Spoon batter into baking cups. Batter will be thick but give the cups a few taps against the counter or table to level it out.
Bake for 25 minutes and your keto vanilla cupcakes are done!
Lastly, prepare the buttercream frosting while cupcakes are cooling. Don’t add buttercream to hot cupcakes!
Helpful Recipe Tips For Perfect Vanilla Cupcakes
- Tap baking cups against counter to make sure batter is level. I use silicone cups which makes this easy. If you load them into a baking pan you can just use the pan to tap against counter.
- Use powdered sweetener for buttercream frosting only! The only sweetener I have come across is ChipMonk that doesn’t have to be put in the grinder. It’s a allulose and monk fruit blend so there is no aftertaste at all.
- You can sub the liquid sweetener if making the frosting. But, you cannot remove the granulated sweetener in the keto cupcakes themselves.
Keys To Making Keto Buttercream Frosting
- Room temperature butter, this makes making the buttercream so much easier. To add, it whips it up nice and smooth.
- Powdered sweetener, if you use granulated the frosting will be very crunchy. The frosting will have a small grittiness due to the nature of keto but you won’t notice it when eaten with the cupcake.
- Vanilla extract, this is the topping of it all. If the vanilla doesn’t stand out in the cupcake it will stand out here, easily. But follow the recipe too much and it can produce a bitter flavor.
- Liquid monk fruit, if you’re starting keto you may want that added sweetness. This gives it a real buttercream frosting flavor because this makes it really sweet. If you’re looking for a less sweet frosting then skip this ingredient.
Keto Cupcake Recipes You’ll Love
Keto Vanilla Cupcakes
Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/4 cup granulated sweetener
- 1 teaspoon vanilla powder (optional)
- 1/8 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 2 large eggs
- 4 tablespoon unsalted butter
- 2 teaspoon vanilla extract
- 1/2 teaspoon liquid monk fruit
Buttercream Frosting
- 1 stick unsalted butter (or 8TB)
- 4 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid monk fruit
- 1/8 teaspoon salt
Instructions
Vanilla Cupcakes
- Preheat oven to 350°F and melt 4TB of butter
- Mix all dry ingredients together
- Grab cooled butter and add in the rest of the wet ingredients
- Combine dry and wet ingredients
- Spoon batter into baking cups. Batter will be thick so shake the batter down to level it out
- Bake for 25 minutes, oven temp varies. My cupcakes come out between 20-25 minutes.
- Allow to cool
Buttercream Frosting
- With a hand mixer, cream room temperature butter.
- Add in powdered sweetener then mix again. Then add in the rest of the ingredients and mix until smooth and the frosting has a "whipped" look
Video
Notes
Helpful Recipe Tips For Perfect Vanilla Cupcakes
- Tap baking cups against counter to make sure batter is level. I use silicone cups which makes this easy. If you load them into a baking pan you can just use the pan to tap against counter.
- Use powdered sweetener for buttercream frosting only! The only sweetener I have come across is ChipMonk that doesn't have to be put in the grinder. It's a allulose and monk fruit blend so there is no aftertaste at all.
- You can sub the liquid sweetener if making the frosting. But, you cannot remove the granulated sweetener in the keto cupcakes themselves.