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Keto Cupcake With Buttercream Frosting Recipe

Who needs a mug cake when you can make cupcakes? This recipe for ketogenic cupcake creates a light and fluffy yellow cake with a deliciously creamy buttercream frosting. These keto cupcakes are so amazing that you wouldn't even know that they're sugar-free (yes, we've tricked people). Enjoy and be sure to tag us in your creations!


Prep Time: 5 minutes

Bake Time: 20 minutes

Cooling Time: 30-40 minutes

Servings: 6

Macros per serving (1 cupcake):

Calories: 337

Fat: 31g (88%)

Protein: 7g (9%)

Net Carbs: 2g (3%)

  • Total Carbs: 18g

  • Fiber: 2g

  • Sugar Alcohols: 14g (Its a cupcake...)



(Ingredients can be purchased by clicking on the green link)

Dry Ingredients:

Wet Ingredients:

Buttercream Frosting:


Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.


Let's Do This!

  1. Preheat your oven to 350F or 175C

  2. In a large mixing bowl, combine all of the "Dry" ingredients.

  3. Whisk until well combined, then set aside.

  4. In a medium sized mixing bowl, combine all of the "Wet" ingredients. Whisk to combine.

  5. Pour the wet ingredients into the dry.

  6. Whisk until it is uniform. Do not overmix.

  7. Line a cupcake pan with 6 cupcake liners.

  8. Divide the batter evenly between the 6 slots.

  9. Bake for 20 minutes. Check for doneness by inserting a toothpick into a cupcake and verifying that it comes out clean.

  10. All cupcakes to cool on the counter until they are fully cooled (about 30-40 minutes). I do not advise using a fridge to cool them.

  11. In a medium sized mixing bowl, combine the butter, vanilla, and heavy whipping cream.

  12. Whisk until smooth.

  13. Add the confectioner's sweetener and whisk until no clumps exist. You can add food coloring if you wish.

  14. Transfer the frosting to a piping bag (or a zipper bag with a corner cut off)

  15. Frost the cupcakes as desired.

  16. Store the cupcakes in an airtight container in your refrigerator for up to a week.


How We Did It!

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