Low Carb Vanilla Cupcakes with Buttercream Frosting

Indulge guilt-free with these Low Carb Vanilla Cupcakes with Buttercream Frosting, a perfect balance of sweetness and health-conscious baking. Crafted with almond and coconut flours, these cupcakes are naturally gluten-free and low in carbs, making them ideal for keto and low-carb lifestyles. The fluffy, moist vanilla cupcakes are delicately sweetened using granulated erythritol, while the luscious buttercream frosting features powdered erythritol and just a hint of heavy cream for an irresistibly smooth texture. Ready in under 40 minutes, this recipe is quick, easy, and perfect for birthdays, celebrations, or a special treat. With their melt-in-your-mouth quality and customizable decorations, these low-carb cupcakes will leave everyone asking for a second bite!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.

Step 3

In a separate bowl, whisk together the melted butter, eggs, unsweetened almond milk, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients into the dry ingredients, mixing until a smooth batter forms. Avoid overmixing.

Step 5

Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds of the way full.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Gradually add the powdered erythritol, vanilla extract, and heavy cream, beating until the frosting is smooth and reaches your desired consistency.

Step 10

Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake. Decorate as desired.

Step 11

Serve immediately or store the cupcakes in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1078.8g)

Amount per serving	% Daily Value*
Calories	2747.9

Total Fat 265.9g	0%
Saturated Fat 121.8g	0%
Polyunsaturated Fat g
Cholesterol 1208.1mg	0%
Sodium 1413.0mg	0%
Total Carbohydrate 401.1g	0%
Dietary Fiber 22.0g	0%
Total Sugars 8.6g
Protein 57.8g	0%

Vitamin D 290.5IU	0%
Calcium 679.7mg	0%
Iron 9.9mg	0%
Potassium 477.5mg	0%

*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.

Source of Calories

Fat: 56.6%

Protein: 5.5%

Carbs: 37.9%