Vanilla Cupcakes

Vanilla Cupcakes

These keto cupcakes are super soft and fluffy, and topped with a sugar-free cream cheese frosting. And, not only are they easy to make, they’re quick to make too. From start-to-finish these keto cupcakes take just 25 minutes to whip up. Best of all though, is the fact that each one of them has less than 2 NET CARBS! And, yes, that includes the keto frosting!

Vanilla Cupcakes with buttercream frosting

Buttercream Frosting

Link is HERE to make your buttercream frosting for the cupcakes

Here are other frosting recipes in the blog

Storing Your Cupcakes

Make sure the cupcakes are out only up to 8 hours.

Now, if you plan on eating all of your cupcakes the day you make them, you can frost them all at once. 

However, if you’re planning on keeping these cupcakes around for a few days, I recommend frosting them as you eat them. Just store your frosting in a separate container in the fridge if you do this.

Then, when you want a cupcake, simply top it off with the frosting right before you eat it.

That said, the frosting is best when it’s eaten within 3 days after it’s made.

However, if you want to keep it for longer, the frosting will last in an airtight container in the freezer for up to 1 month.

When you want to use it, let it thaw in the refrigerator for a day, then let it rest on the counter to reach room temperature. 

That said, the unfrosted cupcakes will keep on the counter in an airtight container for 2 days. But, if you refrigerate them they’ll last for up to a week

Of course, if you want to keep these delicious cupcakes for longer, you can freeze them for up to 6 months. And to store your cupcakes like this, just wrap them either together – or individually – in plastic wrap, and then put them in a freezer-safe bag.

Now, when your ready to thaw your frozen cupcakes, take them out of the freezer, and leave them in their packaging. And doing this will allow the condensation from defrosting to form outside the packaging and not your cupcakes.

Note: Those sprinkles on top of the cupcakes are keto and I got them on Amazon HERE

Vanilla Cupcakes

Easy:BeginnerPrep time: 5 minutesCook time: 20 minutesRest time: 10 minutesTotal time: 35 minutesServings:12 yieldCalories:160 kcal


keto cupcakes are super soft and fluffy, and topped with a sugar-free cream cheese frosting



  1. Preheat the oven to 350°F
  2. Then, mix/combine the dry ingredients – the almond flour, coconut flour, sweetener, and baking powder – in a medium-sized bowl, and set it aside.
  3. Now, in a separate bowl, beat together the melted butter, eggs, and vanilla extract…and you’ll want to beat these ingredients for about 3 minutes, until they’re thoroughly creamed.
  4. When the butter mixture has been creamed, add the dry ingredients to it, along with the almond milk. Mix until a smooth cake batter forms.
  5. Line a cupcake pan with cupcake cups. Spray each cups with oil. Spoon the cupcake batter into the individual cups – filling them about ¾ of the way. 
  6. Bake for about 20 minutes until the cupcakes are golden. 
  7. Then, allow them to cool for about 10 minutes before transferring to a wire rack to cool completely. 
  8. Now, while the cupcakes are cooling, make the keto cream cheese frosting. Spread or pipe the frosting on top of the cupcakes and dig in!  


  • Serving Size: 1 Cupcake
  • Calories: 160
  • Fat: 14.6
  • Carbohydrates: 3
  • Net Carbs: 1.5
  • Fiber: 1.5
  • Protein: 5.6
Keywords:vanilla cupcakes, Buttercream frosting, keto, gluten free, low carb, desserts

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