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.
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 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.
Arrange on a wire rack or cake stand and frost or pipe with an icing bag.
Notes
There are more important notes and tips shared in the post above. I highly recommend you read the whole post before making the recipe!