Low Carb Vanilla Cupcakes with Buttercream Frosting
Indulge in the sweetness without the carbs with these delightful Low Carb Vanilla Cupcakes with Buttercream Frosting! Made with almond and coconut flours, these moist and fluffy treats are a guilt-free way to satisfy your dessert cravings. Sweetened with granulated erythritol, they keep your sugar intake in check, while the rich buttercream frosting, crafted with powdered erythritol and heavy cream, adds a decadent finish. Perfect for those following keto, gluten-free, or low-carb diets, these cupcakes are as easy to make as they are delicious, ready in just 35 minutes including prep and baking time. Whether for celebrations or a casual treat, these cupcakes are sure to impress with their classic vanilla flavor and creamy topping. Make a batch ahead of time and store them in the fridge for up to five days—if they last that long!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 0.75 cup Granulated erythritol (or sweetener of choice)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.33 cup Unsalted butter (melted)
- 4 Eggs (room temperature)
- 0.5 cup Unsweetened almond milk (or other low-carb milk substitute)
- 1.5 teaspoons Vanilla extract
- 0.5 cup Unsalted butter (softened for frosting)
- 0.75 cup Powdered erythritol (or powdered sweetener of choice)
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
In a separate bowl, whisk together the melted butter, eggs, unsweetened almond milk, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, mixing until a smooth batter forms. Avoid overmixing.
Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds of the way full.
Bake in the preheated oven for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center 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.
While the cupcakes are cooling, make the buttercream frosting. In a large bowl, beat the softened butter with a hand mixer until creamy and fluffy.
Gradually add the powdered erythritol, vanilla extract, and heavy cream, beating until the frosting is smooth and reaches your desired consistency.
Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake. Decorate as desired.
Serve immediately or store the cupcakes in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.9 g | 341% | |
| Saturated Fat | 121.8 g | 609% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 401.1 g | 146% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 8.6 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 680 mg | 52% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 478 mg | 10% | |
*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.
