Keto Vanilla Cupcakes with Swiss Meringue Buttercream Frosting

March 25, 2018
Blog post

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 6

Calories:

Everyone needs a sweet treat now and then!  These amazingly delicious vanilla cupcakes are ketogenic, guilt free, and full of satiety.

Print Recipe

Keto Vanilla Cupcakes with Swiss Meringue Buttercream Frosting

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 6

Ingredients

Vanilla Cupcakes

  • 1/2 cup Cashew Milk
  • 1/4 cup Unsalted Butter, melted
  • 2 large Eggs
  • 2 large Egg Yolks, (save egg whites for frosting)
  • 1/8 teaspoon Liquid Stevia
  • 3 teaspoons Vanilla Extract
  • 1/2 cup Coconut Flour
  • 3/8 cup Granulated Erythritol Sweetener
  • 1/2 tablespoon Baking Powder
  • 1/4 teaspoon Salt

Swiss Meringue Buttercream Frosting

  • 2 large Egg Whites
  • 1/3 cup Granulated Erythritol Sweetener
  • 1/8 teaspoon Liquid Stevia
  • 1 1/4 sticks Unsalted Butter, cubed and soft at room temperature
  • 1 teaspoon Vanilla Extract

Directions

Vanilla Cupcakes

  • Preheat oven to 325°F and line a 6-cup muffin tin with paper cupcake liners.

  • In a medium bowl beat together eggs, melted butter, cashew milk, vanilla extract and liquid stevia.

  • Add granulated erythritol sweetener and salt then mix until smooth and well combined.

  • Sift coconut flour and baking powder together and stir into batter.

  • Divide batter between prepared muffin cups and bake for 18-20 minutes or until tops are set and a tester inserted in the center comes out clean.  Completely cool before frosting.

Swiss Meringue Buttercream Frosting

  • Put egg whites, granulated erythritol sweetener and liquid stevia in a non-stick sauce pan and gently warm over very low heat. Lightly whisk the mixture continuously (do not whip) until the sweetener is completely dissolved, around 4-5 minutes. Depending on how warm the stove top gets it might take a couple extra minutes to dissolve the sweetener.  Make sure the heat is very low to keep the egg whites from cooking. Do not heat over 160°F.

  • Once the sweetener is dissolved into the egg whites, remove from heat and pour into a mixing bowl. Using a hand mixer, whip the sweetened egg whites on medium until stiff peaks form and the mixture completely cools. This is now a meringue. The mixing bowl should also be completely cool to the touch before proceeding to the next step.

  • Add the softened, room temperature butter one piece at a time and mix on low to medium speed until all the butter is incorporated. At some point the frosting may appear curdled, but it will eventually blend together, so keep mixing and go to the next step.

  • Add the vanilla and continue to beat until the mixture is smooth and creamy and comes together as frosting.

  • Frost cupcakes and enjoy!

Notes

  1. Double the recipe to make 12 cupcakes.
  2. Almond milk, soy milk, or 2% milk may be used in place of cashew milk when making the cupcakes.
  3. A double-boiler may be used instead of putting the egg whites and sweeteners directly in the sauce pan when making the frosting.