Keto Cupcakes? Yep! It’s totally possible possible to have cupcakes on a keto diet!
Now, not regular full of sugar cupcakes, but instead try our Small Batch Keto Birthday Cake Cupcakes with Fluffy Vanilla Bean White Chocolate Buttercream. They’ll change your life, or at least birthday parties 🙂
The perfect cupcake must have the perfect frosting. What’s the perfect frosting, you ask?
Our keto white chocolate buttercream! This is the best buttercream frosting, and it pairs fabulously with our low carb birthday cake cupcakes to create a keto-lover’s dream dessert.
This easy buttercream frosting recipe is super easy and fun to make, and is so fluffy and delicious. You’ll be making low carb homemade buttercream frosting for every occasion!
What are the four types of buttercream?
The four main types of buttercream include American, French, Italian, and Swiss. From rich and sweet to light and subtle, each type of buttercream frosting recipe brings something new to the table. Some bakers would add German and flour buttercream to this list, but these are the four most popular types.
American buttercream, aka “easy” buttercream
This easy buttercream frosting is a staple, with flavors and textures described as rich, creamy, sweet, and fluffy. American buttercream is the easiest to make of the four different types. A standard (non-keto) American buttercream recipe typically involves whipping together butter, powdered sugar, cream, and vanilla.
French buttercream – is this a thing?
Indeed, French buttercream is a thing! A French buttercream recipe will leave you with a rich, velvety frosting. Given that this buttercream recipe is made with an egg yolk foam, it has a higher fat content than other buttercream frostings, making it a good keto option (if made as a low carb version).
Italian buttercream is typically made by drizzling a hot sugar syrup into an egg white foam (Italian meringue). The creamy, velvet-like texture an Italian buttercream recipe is to die for!
Swiss buttercream is a silky smooth type of buttercream that is easy to work with. This is another buttercream that is made with an egg white foam, but in the form of a swiss meringue rather than italian meringue.
How to make buttercream
To make our keto buttercream frosting, first melt together cacao butter and unsalted butter in a double boiler or in the microwave.
Next, stir in Swerve Confectioners, vanilla bean paste, almond extract, liquid stevia, and salt. Then, gradually beat in cream until it reaches your desired consistency.
Briefly chill the frosting in the fridge (about 30 minutes), beat it again, and then frost cooled cupcakes.
What is the difference between icing and buttercream?
Icing consists of mixing powdered sugar with a liquid (typically milk or water). The primary difference between icing and buttercream is… butter! When making buttercream, butter and cream (shocking) are incorporated into the icing/frosting recipe.
What is buttercream supposed to taste like?
Depending on the type of buttercream you make (remember there are four), your buttercream recipe may taste more rich and buttery or more sweet and silky. The flavor of the end product depends on the ingredients and quantities that you include in your buttercream recipe.
Does buttercream frosting have to be refrigerated?
Any buttercream frosting recipe that contains milk, cream, or eggs should be refrigerated. This basically means that most buttercream should be kept in the fridge.
Refrigerating the frosting will also help it to keep a firm shape, but should be served at room temperature when frosted onto a cake or cupcakes for favorable texture and flavor.
Who invented buttercream?
It is difficult to say who developed the first buttercream recipe. It is thought that buttercream frosting was developed and often used on cupcakes beginning in the 1950’s.
Try these other yummy keto cupcake and dessert recipes!
- Low Carb Desserts – Delicious Keto Treats – The Keto Queens
- Vanilla Almond Butter Cake – Healthy Sweet Eats
- Keto Cupcakes with Buttercream Frosting and Candied Bacon – Lara Clevenger
- Sugar Free Cupcakes Recipe with Raspberry Frosting – Wholesome Yum
- Keto Chocolate Hazelnut Cheesecake – I Breathe I’m Hungry
- Low Carb Flourless Chocolate Cake – The Keto Queens
If you found this post and you’re ready to start a keto diet, check out our 5 Day Budget Keto Meal Plan. You’ll get 5 days worth of recipes and eat for under $5 per day!
Or if you’ve been doing keto for a while and just need a little help meal planning, we’ve got you covered! We now offer Keto Meal Plans and you can try a week for free!
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Keto Cupcakes with Fluffy Vanilla Bean White Chocolate Buttercream
Small Batch Keto Birthday Cake Cupcakes with Fluffy Vanilla Bean White Chocolate Buttercream.
- 1/4 cup 28 g almond flour
- 1/2 tablespoon golden flaxseed meal
- 1/2 tablespoon tapioca starch
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1 1/2 tablespoons unsalted butter at room temperature
- 1 tablespoon granulated erythritol
- 1/2 of a large egg lightly beat the egg and use 1/2
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 7 drops liquid stevia
- 1 tablespoon natural-colored sprinkles
- More natural-colored sprinkles for topping
For the cupcakes, preheat the oven to 350F; line 2 wells in a cupcake tray with paper liners.
Whisk together the almond flour, flaxseed meal, tapioca starch, baking powder, and salt in a medium bowl. Beat together the butter and erythritol in a large bowl, and then beat in the egg, vanilla extract, almond extract, and liquid stevia. Whisk the dry ingredients into the wet all at once. Fold in the sprinkles.
Pour the batter into the 2 lined wells, and bake until he cake is puffed and golden brown along the outside, about 20 to 22 minutes. Cool the cupcakes completely before frosting.
For the frosting, melt together the cacao butter and butter in a double boiler or in the microwave. Stir in the Swerve Confectioners, vanilla bean paste, almond extract, liquid stevia, and salt. Gradually beat in the cream until it reaches your desired consistency. Briefly chill the frosting in the fridge (about 30 minutes), beat it again, and then frost the cooled cupcakes.
The frosting will stiffen if refrigerated, so it’s best to store these in the fridge and let them sit for 15 minutes at room temperature before eating.
Sugar alcohol content for the entire recipe is 27g or 6.75g per 1/2 cupcake. Net carbs = 9g total carbs - 6.75g sugar alcohol = 2.25g net carbs per 1/2 cupcake.