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!
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.
* 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.