Vanilla Keto Cupcakes Recipe

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Vanilla Keto Cupcakes have all of the classic flavor and won’t spike your blood sugar.

The mixture of flours in this recipe will rise a little higher than regular Keto Cakes and the secret ingredient will keep them (dare I say it?) moist, even if you keep them in the fridge.

This is an easy recipe and beginning chefs can pull this one off every-time. Use the included cream cheese frosting recipe or choose your favorite.

( I’ll link some other easy frosting recipes in the post in case you don’t already have a favorite.)

The Vanilla Keto Cupcakes Ingredients:

  • 3 Eggs
  • 3/4 cup Mayonnaise

Does this sound weird? Mayo has been used by cake bakers for as long as I can remember. My Grammy used it in wedding cakes too.

Mayonnaise keeps cakes (ugh) moist even when they are refrigerated. Butter, on the other hand will harden in the fridge and people will complain the the cake is “dry” if it isn’t warmed up to room temp before it’s eaten.

I get a lot of comments about this in my Keto Carrot Cake post because butter is the fat that I used in that recipe. IT HAS TO BE WARMED TO ROOM TEMP for the butter to be “available” to moisten the crumb.

But, we’ve skipped all of that with this recipe. Don’t worry, the cupcakes WILL NOT taste like mayonnaise.

Also, you may notice that there is no salt included in this recipe. This isn’t a mistake. The mayo has plenty so it isn’t needed.

I have a couple of different vanilla extracts in my cupboard. One quality extract and one (less expensive) Bakers Extract option.

Vanilla is expensive and I save the better quality vanilla for foods that are “strictly vanilla”, not just a flavor enhancer for chocolate or other flavored cupcakes.

If you are making “vanilla” cupcakes you should use the good stuff. This one is great and won’t break the bank either.

Use any sweetener you like. We recommend erythritol blend because it isn’t made with a lot of nasty chemicals.

If you’re new to Keto, check out this post about candy. It goes over all of the good, bad, and ugly sweeteners that are great for the Keto Diet.

I always say “use fresh baking powder” in every recipe. Not that there is anything wrong with yours. Unless you can’t remember when you opened it.

Keto baking is dependent on all of the lift it can get from rising agents. If you use an old can of baking powder please don’t be disappointed when your cupcakes come out flat.

It’s tough to get low carb flour to rise so open a fresh can if yours  predates the invention of the Keto Diet.

 The Cream Cheese Frosting Ingredients:

Use more if you like a stronger flavor. Use the good extract in this recipe as well, unless you plan on adding cocoa powder to make it into chocolate cream cheese frosting…yum.

If you’re  into butter cream instead of cream cheese check out this fantabulous Low Carb Buttercream Frosting recipe by HeyKetoMama.com.

The Vanilla Keto Cupcakes Instructions

  • Preheat oven to 350F.
  • In a medium-sized bowl, mix the eggs, mayonnaise and vanilla.
  • Use a standing or hand mixer to get the batter smooth and creamy. Set aside.
  • In another bowl, whisk together all dry ingredients.
  • Slowly mix the dry ingredients into the wet ingredients until smooth.
  • The mixture might seem a little dry when it’s mixed, but this is normal for non-processed low carb baking. Do not add more liquid.
  • Spoon out evenly into a lined cupcake pan.

I use a small measuring cup for this.

  • Bake for 20-25 minutes at 350F or until they’re very lightly browned on top. Let cool completely before removing from pan.

Make the Cream Cheese frosting:

You’re almost done!

  • Whip all frosting ingredients until fluffy.
  • Add more heavy cream, one tbsp at a time while whipping if you want a “lighter and fluffier” frosting. Frost cupcakes immediately and store the finished product in the fridge. See post for tips.
  • Keeps for 4-6 days refrigerated.
Keto Vanilla Cupcakes Frosted

I really like to use piping bags to frost any cupcakes that I will be sharing with anyone who doesn’t live in my house. It’s fun and looks amazing on the plate.

If you want to give your cupcakes that special pro touch, I linked the piping bags and tips that I like best in the recipe card.

And, if cream cheese frosting isn’t your thing, try this peanut butter frosting..omg.

That’s it for the Vanilla Keto Cupcakes!

I hope you love them as much as we do.

As always, leave a comment, question or awesome addition in the comments below.

We love to hear from readers and fellow Keto Enthusiasts!

Cheers for now!

Brandy

More Low Carb Recipes to Love:

vanilla keto cupcakes recipe low carb gluten free

Vanilla Keto Cupcakes Recipe

Brandy
These easy little delights will satisfy your vanilla cravings while keeping your carbs in check. Make them with the included frosting recipe or choose your own.
4.85 from 13 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 210 kcal

Equipment

Kitchen-Aid
Cupcake Liners
muffin tin.
Piping Bags

Ingredients
  

Cupcakes

Frosting

  • 6 oz Cream Cheese cubed
  • 1/4 cup Powdered Allulose *to taste
  • 4 tbsp Heavy Whipping Cream see post for tips ~
  • 1 tsp Vanilla Extract more if you like a stronger flavor

Instructions
 

  • Preheat oven to 350F.
  • In a medium-sized bowl, mix the eggs, mayonnaise and vanilla.
  • Use a standing or hand mixer to get the batter smooth and creamy. Set aside.
  • In another bowl, whisk together all dry ingredients.
  • Slowly mix the dry ingredients into the wet ingredients until smooth.
  • The mixture might seem a little dry when it’s mixed, but this is normal for non-processed low carb baking. Do not add more liquid.
  • Spoon out evenly into a lined cupcake pan.
  • Bake for 20-25 minutes at 350F or until they’re very lightly browned on top. Let cool completely before removing from pan.

Make the frosting

  • Whip all frosting ingredients until fluffy. Add more heavy cream, one tbsp at a time while whipping if you want a "lighter and fluffier" frosting. Frost cupcakes immediately and store the finished product in the fridge. See post for tips.
  • Keeps for 4-6 days refrigerated.

Notes

Nutritional info is for cupcakes frosted with the included frosting recipe. Deduct one carb per cupcake if  not frosted. See the post for tips.

Nutrition

Serving: 1CupcakeCalories: 210kcalCarbohydrates: 4gProtein: 5gFat: 20gSodium: 176mgFiber: 2gNet Carbs: 2gFat Ratio per Serving: 85.71%Protein Ratio per Serving: 9.52%Carb Ratio per Serving: 3.81%
Keyword cream cheese frosting, cupcakes, vanilla
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations

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