Make this keto cupcake recipe with coconut flour and low-carb sweetener for a moist, fluffy sweet treat. The simple vanilla buttercream frosting adds a velvety touch to this low-carb, gluten-free, grain-free, and sugar-free dessert!
The best part is that these come together in under 30 minutes with common low-carb ingredients.
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Keto Cupcakes with Coconut Flour
I dove into a self-led course on keto baking immediately after our son was born in 2016. Baking on a keto diet was new to me then, and I was pleasantly surprised at how good everything was!
Who needs wheat flour and sugar if keto alternatives are as easy to work with and just as delicious?
After a few months of testing sweet and savory keto baked goods, I established a solid collection of sugar-free, grain-free, and gluten-free recipes. You can find all these recipes in The Ultimate Guide to Low-Carb Baking.
Identifying the best ingredients for keto baking was a huge help. Getting good results is hard if you don’t start with the right ingredients. I list many of these same foods in a printable grocery list for keto pantry staples. This is a handy printable to keep in your kitchen or stuck on the fridge for reference.
I rely on coconut flour and other coconut products for a keto diet and keto baking. These are essential low-carb ingredients that make super tasty treats.
Personally, I prefer coconut flour over almond flour because it’s cheaper and easier to digest. Coconut flour does not have phytic acid or anti-nutrients like nut flours do and is low-oxalate. If you have a history of food allergies or auto-immune conditions, you may also want to favor coconut flour over almond flour.
This brings us to these fluffy keto cupcakes. The problem with a good cupcake is you never stop with just one. Thankfully, with these easy keto cupcakes, you don’t have to.
You can enjoy this delicious, guilt-free dessert that’s perfect for anyone following a keto or low-carb diet. Double the recipe to have a healthy treat available, or make a batch as the craving strikes – they are so simple to make!
How to Make Vanilla Keto Cupcakes
Mix everyday simple ingredients into a fluffy batter and bake your keto coconut flour cupcakes in the oven. They take 10 minutes to prep and will be out of the oven in less than 20 minutes. The whole recipe needs less than 30 minutes to make!
- Unsalted butter – This keeps the cake moist and flavorful. Room temperature butter creams best with the sweetener.
- Sweetener – The best sweetener for this recipe is a sugar-free granular sweetener. I use Lakanto’s erythritol and monkfruit sweetener. Take a look at these other keto desserts sweetened with Lakanto and see more ways to use it. If you want to give it a try, apply the code PRIMALEDGEHEALTH at checkout for 20% off your purchase!
- Eggs – Eggs provide structure and stability to the batter, helping the cupcakes rise and hold their shape.
- Coconut milk – We use coconut milk (the kind in the carton, not the can) to thin the batter. Coconut flour absorbs much liquid, so we need something to balance the texture. You can substitute with unsweetened almond milk or other keto milk.
- Sour cream – Not only does this give a delicious tang to our cupcakes, but it also plays into the light and fluffy texture. You can substitute with plain store-bought or homemade raw milk yogurt.
- Vanilla extract – A splash of vanilla extract compliments the sweetness and makes this a satisfying keto dessert.
- Coconut flour – The flour of choice for these gluten-free cupcakes. Coconut flour is keto, low-carb, and generally suitable for many diet types.
- Baking powder – A classic baking ingredient that helps the cupcakes rise while baking in the oven.
- Vanilla Bean Frosting – This luxurious finish is made with butter, powdered keto sweetener, heavy cream, and vanilla extract and bean.
- White chocolate – Optional but adds a lovely touch when shaved and added as a garnish.
Substitutions and Variations
Use this basic keto cupcake recipe to experiment with other flavors and textures.
- Mini cupcakes – Use a small mini muffin tin to make bite-size cupcakes. This is a fantastic option for kids’ birthday parties.
- Chocolate flavor – Add cocoa powder to the batter and frosting to make these keto chocolate cupcakes. Or stick with the vanilla cupcakes and make chocolate frosting for a little variety.
- Dairy-Free – Use coconut oil instead of butter and you can omit the frosting or make a simple chocolate ganache.
- Paleo diet – If you tolerate dairy, you can make the recipe as is, using coconut sugar as the sweetener. However, if you are on strict paleo and must avoid dairy, make appropriate substitutions, as mentioned above.
Follow these simple steps to make these decadent coconut flour cupcakes.
Step 1: Preheat and prep
Preheat the oven to 350 degrees F (175 degrees C). Fill the cupcake pan with paper liners.
Step 2: Mix wet ingredients
Cream the butter and sweetener in a large bowl using an electric hand mixer. Add the eggs one at a time and continue beating. Mix in the coconut milk, sour cream, and vanilla extract.
Step 3: Stir dry ingredients
Stir the coconut flour and baking powder in a separate bowl. Then slowly combine them into the creamed butter and egg mixture. Continue to mix until smooth.
Step 4: Bake the cupcakes
Divide the cupcake batter evenly by scooping into each cupcake liner in the muffin tin. Each cupcake is a generous ¼ cup of batter.
Bake for 16-18 minutes until a cake tester (toothpick or knife) comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them onto a cooling rack.
Step 5: Make the frosting
While the cupcakes are cooling, make the vanilla frosting. Beat butter in a medium mixing bowl until creamy. Add powdered sweetener half of a cup at a time. Continue mixing until smooth. Add heavy cream and mix well to combine.
If the frosting looks too stiff, add cream one tablespoon at a time until you see the desired texture.
Finally, split the vanilla bean lengthwise, scrape out the seeds, and mix them into the frosting. Or stir in vanilla extract.
Arrange them on a wire rack or cake stand and frost the cupcakes with a piping bag or ziplock bag with one corner snipped off. Add chocolate shavings to the top of the cupcakes for a decadent touch.
Nutritional Info for Keto Vanilla Cupcakes
One full recipe yields 12 cupcakes. Once frosted, each one will have the following nutrition profile:
Each serving with frosting, contains:
- 248 calories
- 3 g protein
- 24 g fat
- 6 g total carbs
- 3 g fiber
- 3 g net carbs
Please note that the nutritional value will change if you substitute ingredients. Use a nutrition app to recalculate and reflect your changes.
Low-Carb Coconut Flour Cupcake Recipe FAQ
If you want to make this recipe ahead of time, you certainly can. First, bake the cupcakes and store them unfrosted in an airtight container in the fridge. Since the fresh frosting has the best texture, I suggest making it the same day you plan to serve cupcakes. For ease, spread the frosting with a knife over the cupcakes just before serving for the best results.
These cupcakes are freezer-friendly, but it’s best to freeze them without the frosting. Feel free to make a double batch and store them in an airtight container for up to three months in the freezer. When you’re ready, thaw them in the refrigerator overnight.
I don’t recommend substituting almond flour with coconut flour as they have different absorption rates. Coconut flour absorbs much more liquid than almond flour, requiring less flour and more liquid. It’s best to use a recipe specifically for almond flour, like keto cake, if that’s what you have.
More Keto Coconut Flour Recipes
Baking low-carb doesn’t have to be complicated; with these easy recipes, we have you covered! Start the day with these coconut flour pancakes. And while you’re at it, be sure to give these savory muffins a try or the coconut flour bread for all your bread needs.
Vanilla Keto Cupcakes with Coconut Flour
- 1 cupcake pan
- 12 cupcake liners
- 1 electric hand mixer
For Sour Cream Cupcakes
- Preheat the oven to 350 °F (175°C). Fill cupcake pan with liners.
- Cream the butter and sweetener together in a large bowl using an electric hand mixer. Add the eggs one at a time and continue beating. Mix in the coconut milk, sour cream, and vanilla extract.½ cup butter, ¾ cup Keto sugar substitute, 3 eggs, ½ cup coconut milk, ½ cup sour cream, 1 teaspoon vanilla extract
- Stir the dry ingredients in a separate mixing bowl, then slowly combine them into the egg liquid. Continue mixing until smooth.¾ cup coconut flour, 2 teaspoons baking powder, White chocolate bar
- Divide evenly by pouring the batter into each cupcake well. Each cupcake is a generous ¼ cup of batter. Bake for 16-18 minutes until a cake tester (toothpick or knife) comes out clean. Let the cupcakes cool in the pan before removing them.
- Make the frosting while the cupcakes cool. Beat butter in a medium mixing bowl until creamy. Add powdered sweetener ½ cup at a time. Continue mixing until smooth. Add cream and mix well to combine. If the frosting looks too stiff, add additional cream, 1 tablespoon at a time, until you see the desired texture. Finally, split the vanilla bean lengthwise, scrape out the seeds, and mix them into the frosting.½ cup butter, 2 cups powdered Monkfruit Sweetener, 6 tablespoons heavy cream, 1 vanilla bean or 1 tsp vanilla extract
- Arrange on a wire rack or cake stand and frost or pipe with an icing bag.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
First published August 25, 2019. Later updated on Sept 26, 2022 with new images and tips.