KETO Vanilla Cupcakes & Buttercream Icing

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Servings: 10 cupcakes

For the cupcakes:


  • 4 tbsp softened unsalted butter
  • 1/2 cup powdered erythritol
  • 4 eggs, room temperature
  • 1 tbsp vanilla
  • 1 cup almond flour, finely ground
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • Pinch salt
  • 1/2 cup sour cream


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix the unsalted butter and erythritol until smooth.
  3. Add the eggs, sour cream, vanilla extract,  and mix until well combined.
  4. Stir in the almond flour, coconut flour, baking powder, and salt.
  5. Scoop the batter evenly into your muffin tin lined with paper or silicone cupcake liners sprayed with cooking spray and bake for 20-25 minutes or until fully cooked through.
  6. Finish with buttercream icing

For the buttercream icing:

Serving size: 2 tbsp.

Prep time: 5 min.


  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup powdered erythritol (I used Swerve)
  • 1/2 teaspoon vanilla extract (no sugar added)
  • 5-10 drops liquid stevia, or to taste


  1. In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
  2. Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated.
  3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
  4. Pipe or spread icing onto cupcakes.

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