Keto Cupcakes (Vanilla Cupcakes)

These keto cupcakes are so moist and fluffy, you won’t believe that they are low carb! Made with coconut flour and naturally sweetened, they are perfect with a sugar free frosting! 2 grams ner carbs per cupcake.

When it comes to keto desserts, there is nothing better than chocolate cake, no bake cheesecake, and fluffy keto cupcakes. 

These keto vanilla cupcakes were inspired by my recipe for a keto vanilla birthday cake. As nice as making a full cake is, there is something special about cupcakes.

Now, don’t let the low carb ingredients put you off making them. They are just as fluffy as any good cupcake out there. They also have the most delicious vanilla flavor, and we can’t forget the keto vanilla frosting on top! 

Perfect for serve at parties, celebrations, events, or when you want a perfectly portioned dessert, these sugar free cupcakes are a winner!

How do you make keto cupcakes

You only need 7 main ingredients and no fancy gadgets to make fluffy vanilla cupcakes! 

The Ingredients

• Butter– Room temperature butter, and unsalted. 
• Granulated sweetener– Either erythritol or monk fruit sweetener can be used. I prefer monk fruit sweetener, as it doesn’t tend to have the sometimes grainy texture. 
• Salt– Brings out the sweetness of the cupcakes!
• Vanilla extract– A must for any cake or baked good recipe! 
• Eggs– Room temperature eggs. If you’d like to make it without eggs, you can try using an egg replacer. 
• Milk– Any milk will work. I used unsweetened coconut milk, and it didn’t have any coconut flavor! 
• Coconut flour– A low carb and grain free flour, the coconut flour gives these cupcakes the incredibly fluffy texture. If your coconut flour has clumps, sift it before adding it to the batter. 
• Baking powder– Gives the cupcakes some rise and
• Vanilla frosting– A simple vanilla buttercream frosting made with homemade keto powdered sugar.

The Instructions

Start by beating together your butter and sweetener, before adding the rest of your wet ingredients. Fold through your dry ingredients and mix until just combined. Distribute the cupcake batter amongst a greased muffin tin. Bake the cupcakes at 180C/350F for 18-20 minutes, or until a skewer comes out clean from the center. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost the cupcakes.

Can I make these without eggs? 

I often get asked for vegan subs for many of my keto recipes. I tested these cupcakes with chia eggs and flax eggs and they did NOT come out well at all. They just wouldn’t hold their shape and lost their fluffy and cakey texture. 

If you want to make these vegan, use a pre-formulated egg replacer, like Bob’s Egg Replacer. Use the equivalent of 4 eggs.

Tips for perfect keto cupcakes

• You cannot substitute the coconut flour for another flour. It will not bake correctly and will likely crumble. If you’d like a muffin recipe without coconut flour, try chocolate muffins.
• Do not overmix the batter, to keep the fluffy and light texture. Mix until all the coconut flour has been folded through.
• Avoid overbaking the cupcake,  as they continue to cook while cooling down.
• Always use cupcake liners, as even non-stick muffin tins are prone to sticking. Also, even though the cupcake liners *should* not stick, I still lightly spritz each one with cooking spray, just to be safe.

Storing and Freezing Cupcakes

• To store: Leftover cupcakes will keep well at room temperature, in a sealed container. If you don’t use frosting, you can even cover the cupcakes with a paper towel, to keep them extra fluffy and moist. You can also refrigerate them to keep longer. 
• To freeze: Freeze leftover cupcakes in a ziplock bag and store in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.

Keto Cupcake Flavors

• Chocolate Cupcakes– Add 1/2 cup cocoa powder to the batter and increase the milk by 2-4 tablespoons, or as needed. Top with a keto chocolate frosting.
• Red Velvet Cupcakes– Add a few drops of red food coloring to the batter, and top with a keto cream cheese frosting.
• Chocolate Chip Cupcakes– Fold through 1/2- 1 cup of keto chocolate chips to the batter. Reserve a handful to top the cupcakes with. 
• Lemon Cupcakes– Add 1/2 teaspoon lemon zest and 1 tablespoon of lemon juice to the batter. Add 1 tablespoon lemon juice to the cream cheese frosting. 

More easy keto desserts to try

• Creme Brulee
• Tiramisu
• Chocolate Mousse Pie
• Zucchini Chocolate Cake
• Chocolate Cheesecake

Keto Vanilla Cupcakes

5 from 411 votes

These keto cupcakes have a lovely vanilla flavor, and are so moist, fluffy and with a tender crumb, you won't believe they are low carb and sugar free! Easy and simple to make, these keto vanilla cupcakes are topped with a keto frosting!

Servings: 10 Cupcakes

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

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Ingredients  

1x2x3x

• ▢ 1/2 cup butter
• ▢ 2/3 cup granulated sweetener of choice
• ▢ 2 teaspoon vanilla extract
• ▢ 6 large eggs whisked * See notes
• ▢ 2 tablespoon milk of choice ** See notes
• ▢ 1/2 cup coconut flour
• ▢ 1 teaspoon baking powder
• ▢ 1 batch keto vanilla frosting

Instructions 

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
• In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
• In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
• Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
• Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.

Notes

* To make a vegan version, swap out the eggs for egg replacer (not flax eggs or chia eggs)

** Start with 2 tablespoons and add more, as needed. 

TO STORE: Leftover cupcakes will keep well at room temperature, in a sealed container. If you don't use frosting, you can even cover the cupcakes with a paper towel, to keep them extra fluffy and moist. You can also refrigerate them to keep longer. 

TO FREEZE: Freeze leftover cupcakes in a ziplock bag and store in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.

Nutrition

Serving: 1cupcakeCalories: 153kcalCarbohydrates: 4gProtein: 5gFat: 13gSodium: 189mgPotassium: 41mgFiber: 2gVitamin A: 446IUCalcium: 50mgIron: 1mgNET CARBS: 2g

Course: Dessert

Cuisine: American

Author: Arman

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