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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
Keto Vanilla Cupcakes
Ingredients
- 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.
These had a good flavor and were very moist. However, they had a slightly spongey texture which wasn’t my favorite. But, it is worth it as it’s no sugar and very low carb! These are for my nephew’s first birthday. I will serve these with whipped cream and some fruit that he can have.
Thanks Arman for the recipe!
These cupcakes taste incredible! Light and fluffy, without all the carbs and sugar. Love these and would highly recommend.
Hi, I have a question. You mention adding salt, but it is not listed in the ingredients list. How much salt should be added? Thanks.
Tommie
1/2 teaspoon 🙂
I made these and they seemed very crumbly and grainy. Almost like a cornbread. Is that normal or did something go wrong?
Can this be used for cake too or just cupcakes?
Haven’t tried it as a cake but I don’t see why not!
Love to bake! Fairly new(er) to keto lifestyle. I have lost 108 pounds practicing keto, but recently becoming increasingly disheartened with lack of tempting baked goods. Oh so very excited to dive in and try this recipe! Thank you for sharing!!
Hello,
I’m using a 22 mini cupcake baking dish and wondering how many eggs I should use?
Not sure- I’ve only tried it as written.
This recipe works out in the end, but it is missing some key details!
1. Salt is missing from the ingredient list. As found in the comments, it is 1/4tsp.
2. Beat your sweetener and butter together separately before adding in the eggs and vanilla. Otherwise, the batter looks like a curdled mess. I made two batches of this and it resulted in less curdling of the batter and a much fluffier cupcake. If I were to make a third batter, I would try beating the sugar/butter a little longer to see how it turned out. This also resulted in an even dozen cupcakes, versus 10.
Sooooo helpful to know, Jessica! Thanks for all the great information, as I get ready to try out this recipe.
Hello!
Could I make these with Splenda instead?
Thanks!
I don’t see why not!
Can these be turned into different flavors by adding extracts or maybe lemon juice?
I don’t see why not, I’d be careful with lemon juice though- Might be better to do a drop of lemon extract then add lemon juice to the frosting 🙂