Try these delicious classic vanilla keto cupcakes! They have a soft, light texture and are topped with my favorite creamy buttercream frosting. As with all my recipes, these keto cupcakes are low-carb and gluten-free.
Easy Keto Cupcakes with Vanilla Buttercream Frosting
We all need to celebrate with a cake from time to time! That’s why it was so important for me to develop a keto cupcake recipe that recreates the taste and texture of a traditional cupcake. The texture of these vanilla cupcakes is light and spongy, not dense or biscuit-like.
If you’re looking for chocolate cupcakes instead, check out Keto Chocolate Cupcakes with Buttercream Frosting.
Tips for Better Keto Cupcakes
I know that keto baking can be a bit tricky. As with other keto baked goods, here are some tips for low-carb baking success:
- Make sure that your ingredients — especially eggs and butter — are at room temperature before beginning. If you need to bring eggs to room temperature quickly, you can place them in a bowl of warm water for a few minutes.
- Use fresh baking powder. Baking powder makes these cupcakes rise — so you want to double check that your baking powder is active. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. It should bubble up right away. If it does, it’s still good.
- Cupcakes made with coconut flour can stick to paper liners. To prevent this, you can grease the liners with non-stick spray before filling them with batter.
- Keep an eye on these cupcakes while baking — coconut flour tends to get really brown, really fast.
- Check on it the cupcakes intermittently, and remove them from the oven once a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before eating, especially if you will be frosting them.
- You can store these cupcakes in Tupperware at room temperature for a couples days — but honestly, they’ve never lasted that long at my house!
Ingredients in Keto Cupcakes
These cupcakes are made with a blend of low-carb flours, including coconut flour, almond flour, and flaxseed meal.
For keto baking, I like to use almond flour that has been blanched to remove the almond skins, and ground very finely. A fine-ground almond flour like Bob’s Red Mill will help ensure that your low-carb cupcakes have a nice, light texture.
I also like to include some coconut flour in this recipe. If you’ve used coconut flour in your low-carb baking before, then you know you must use a large amount of eggs or other liquid to balance the recipe. Coconut flour is high in fiber and very absorbent, so we only need to use 1/2 cup in this recipe.
Keto baked goods need some kind of binder to replace the gluten found in wheat flour. If you have it handy, you can add 1/2 tsp of xanthan gum. If you don’t have it, or don’t want to use xanthan gum, you can use 1 tbsp of flax meal instead.
I like the nutty taste of flax meal in this recipe, so that’s what I used. But, please feel free to use what you have in your pantry.
You are going to love this recipe because it’s so delicious and quick to make. These keto cupcakes are:
- Perfectly sweet
- Topped with rich vanilla buttercream
- & Perfect for birthdays and other celebrations
Keto Diet Baking Recipes
With the ingredients I used, these cupcakes came out to be 130 cal and 1 net carb each. I encourage you to input the nutrition facts of the specific brands you use for the most accurate tracking. You can substitute 1/2 tsp of xanthan gum for the flax meal, if you prefer. The nutrition information is provided as a courtesy and is approximate only. It was calculated by My Fitness Pal with the recommended brands and ingredients. All brands are different, so please verify the macros with your specific ingredients to ensure accuracy.
For the cupcakes
For the buttercream
For the cupcakes
For the frosting
Using a stand or handheld mixer, beat the softened butter, vanilla, and sweetener together until creamy.
Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 139mgSodium: 215mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 4g
With the ingredients I used, these cupcakes came out to be 130 cal and 1 net carb each.
I encourage you to input the nutrition facts of the specific brands you use for the most accurate tracking.
You can substitute 1/2 tsp of xanthan gum for the flax meal, if you prefer.
The nutrition information is provided as a courtesy and is approximate only. It was calculated by My Fitness Pal with the recommended brands and ingredients. All brands are different, so please verify the macros with your specific ingredients to ensure accuracy.