Keto Vanilla Cupcakes with Buttercream Frosting
Indulge in the delightful world of low-carb baking with these Keto Vanilla Cupcakes with Buttercream Frosting—rich, fluffy, and perfectly sweetened without the sugar. Crafted with a blend of almond and coconut flours, these gluten-free cupcakes deliver a moist and tender crumb while staying completely keto-friendly. A generous swirl of creamy, velvety buttercream frosting made with cream cheese and powdered erythritol takes these treats to new heights of indulgence, all while keeping the carbs in check. Ready in just 35 minutes, these easy-to-make cupcakes are ideal for any occasion, from celebrations to guilt-free everyday snacking. Whether you're following a keto lifestyle or simply seeking a healthier dessert option, these cupcakes are sure to satisfy your sweet cravings while maintaining your goals.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Erythritol or granular keto sweetener
- 2 teaspoons Vanilla extract
- 4 large Eggs, room temperature
- 0.5 cup Unsweetened almond milk
- 4 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 0.75 cup Powdered erythritol or keto confectioners' sweetener
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoon Heavy cream (optional, to adjust frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well with non-stick cooking spray.
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the melted butter and erythritol until well-combined. Add the vanilla extract and eggs, one at a time, mixing thoroughly after each addition.
Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk. Mix until the batter is smooth and no lumps remain.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the buttercream frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Add the powdered erythritol and vanilla extract to the cream cheese mixture and beat until well-combined. If the frosting is too thick, add heavy cream, 1 teaspoon at a time, until the desired consistency is reached.
Once the cupcakes are completely cooled, use a piping bag or spatula to frost each cupcake with the buttercream frosting.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.
Nutrition Facts
Calories |
3384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.1 g | 426% | |
| Saturated Fat | 162.6 g | 813% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1403 mg | 468% | |
| Sodium | 2000 mg | 87% | |
| Total Carbohydrate | 409.9 g | 149% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 15.0 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 809 mg | 62% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
