Keto Vanilla Cupcakes with Coconut Flour

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Vanilla Keto Cupcakes are quick and easy to make. The simple maple buttercream frosting adds a special flair and delicious boost to this low-carb, gluten-free, grain-free, and sugar-free dessert!

Keto cupcakes coconut flour

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 utterly new to me then, and I was uh-mazed at how good everything was! Who needs wheat flour and sugar if keto alternatives are just as easy (or more so) and taste just as good (or better!)?

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 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. (1, 2, 3, 4)

Coconut flour cupcakes keto

How to Make Vanilla Keto Cupcakes

Mix everyday low-carb 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!

Ingredients

Butter – This keeps the cake moist and flavorful. Soft butter creams best with the sweetener.

Sweetener – You’ll want a granular sweetener. I use Lakanto’s erythritol and monkfruit sweetener.

Take a look at these other keto desserts sweetened with Lakanto and see how to use it. I have a discount to pass on to you. If want to try their sweeteners too, apply the code PRIMALEDGEHEALTH at checkout for 20% off your purchase!

Eggs – Eggs bind and help the batter rise. Once cooked, they give a lot of body to these cupcakes.

Coconut milk – We use coconut milk (the kind in the carton, not the can) to thin the batter. Coconut flour absorbs a lot of liquid, so we need something to balance the texture. You can substitute with unsweetened almond milk or other keto milk of your choice.

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 – for a luxurious finish!

White chocolate – shaved for garnish, optional

keto vanilla bean cupcakes

Step-By-Step Directions

Follow these easy directions and you can’t mess it up.

Preheat and prep

Preheat the oven to 350 degrees F (175 degrees C). Fill cupcake pan with liners.

Mix the batter

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. 

Stir the dry ingredients in a separate mixing bowl, then slowly combine them into the egg liquid. Continue mixing until smooth.

Fill the cupcake pan and bake

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.

Frost the cupcakes

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 tbsp 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.

Arrange on a wire rack or cake stand and frost or pipe with an icing bag.

keto sour cream vanilla cupcakes

Low-Carb Coconut Flour Cupcake Recipe FAQ

Can I make frosted keto cupcakes ahead of time?

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. Pipe it with an icing bag or spread with a frosting knife over the cupcakes just before serving for best results.

Do coconut flour vanilla cupcakes freeze well?

These cupcakes are freezer-friendly. 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, let them thaw in the refrigerator.

Nutritional Info for Keto Sour Cream Vanilla Cupcakes

One full recipe yields 12 cupcakes. Once frosted, each one will have the following nutrition profile:

  • 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 like My Fitness Pal to recalculate and reflect your changes.

Keto vanilla latte cupcakes

More Keto Coconut Flour Recipes

Coconut flour cupcakes keto

Vanilla Keto Cupcakes with Coconut Flour

Jessica Haggard
Keto vanilla cupcakes are a delicious treat to share with a crowd any time of the year. Elegant enough for the holidays, yet easy enough for an impromptu birthday party, this low-carb, gluten-free coconut flour cupcake recipe has a classic vanilla flavor but only 3 net carb per serving.
4.72 from 21 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Desserts
Cuisine American
Servings 12 cupcakes
Calories 248 kcal

Equipment

  • 1 cupcake pan
  • 12 cupcake liners
  • 1 electric hand mixer

Ingredients
 
 

For Sour Cream Cupcakes

For Vanilla Bean Frosting

Instructions
 

  • 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. 
  • Stir the dry ingredients in a separate mixing bowl, then slowly combine them into the egg liquid. Continue mixing until smooth.
  • 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 tbsp 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.
  • Arrange on a wire rack or cake stand and frost or pipe with an icing bag.

Notes

Use code “PRIMALEDGEHEALTH” for 20% off your order of any keto sweeteners when you shop with the links in this post.
There are more important notes and tips shared in the post above. I highly recommend you read the whole post before making the recipe!

Nutrition & Macros

Serving: 1cupcakeCalories: 248kcalCarbohydrates: 6gProtein: 3gFat: 24gSaturated Fat: 16gSodium: 160mgFiber: 3gNet Carbohydrates: 3g

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.

Made this? Leave a Rating! ⭐⭐⭐⭐⭐Tag a photo with @Primal_Mom and #PEHRecipe on Instagram to share with us!

If you’re looking for a vanilla keto cake with almond flour, I suggest my friend Joy Filled Eat’s recipe instead.

First published August 25, 2019. Later updated on Sept 26, 2022.

easy keto cupcakes

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