Triple Berry Cupcake 1
Triple Berry Cupcake 1

Triple Berry Vanilla Cupcakes with Triple Berry Buttercream Frosting

Recipes   Gluten Free     Keto     Sweets    



  • 1 1/2 cups almond flour + additional 1/8 cup to toss berries in
  • 1/4 cup whey unsweetened protein powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 4 tablespoons butter (room temperature), coconut oil or Nutiva Organic Coconut Oil with Butter Flavor
  • ½ cup + 3 TBS Swerve, Granular
  • 3 eggs (room temperature)
  • 1 1/2 TBSs vanilla extract (use clear vanilla extract to keep cake as white as possible)
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1/4 cup unsweetened almond milk (room temperature)
  • 1/3 cup fresh blueberries
  • 1/3 cup fresh blackberries
  • 1/3 cup fresh raspberries

Triple Berry Buttercream Frosting

  • 1/3 cup of blueberries
  • 1/3 cup fresh blackberries
  • 1/3 cup fresh raspberries
  • 1 ½ TBS lime juice
  • 2 sticks of unsalted butter
  • 1/2 tsp salt
  • 1 cup Swerve, Confectioner's
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  1. Preheat oven to 350 degrees and line cupcake pan with cupcake liners- set aside.
  2. In a medium bowl combine berries- if blackberries and raspberries are too big, cut in half, and gently toss in 1/8 cup of almond flour. This will help the float in the cake and not sink the bottom.
  3. In a medium mixing bowl, stir together the almond flour, baking powder, protein powder and salt.  Set aside.
  4. With an electric mixer on medium high speed, mix together softened butter and Swerve, Granular until creamy.  On medium speed add eggs, lemon juice and vanilla.  Mix until combined.
  5. Add dry ingredients and mix until combined.  Add almond milk and mix until combined. Remove mixer bowl. and gently fold in berries.
  6. Pour the batter evenly into each cupcake liner.  Place in the oven, and bake the cupcakes for 19-21 minutes.  A toothpick inserted in the middle should come out mostly clean; you do not want it to come out completely dry.
  7. Let cake cool in pan for at least 5-10 minutes. Gently remove cupcakes from pan and place on cooling rack.

Triple Berry Puree

  1. Combine berries and lime juice in a saucepan over medium-low heat
  2. With a wooden spoon, stir berries occasionally and mash berries until berries break down for around 7-10 minutes.
  3. Remove from heat and let come to room temperature.

Triple Berry Buttercream Frosting

  1. In an electric mixer or with a hand mixer on medium high speed, mix butter until smooth.
  2. Then add Swerve, Confectioners and beat until smooth.
  3. Add remaining ingredients, including berry puree, and beat on medium high for 10 minutes.
  4. Place into icing bag with Star Icing Tip the bigger the icing tip opening the better so berry chunks do not get stuck. Frost cooled cupcake.


  1. Take individual cupcake and, with a small spoon or knife, make a hole about a ½ of an inch long and wide- can make the hole as big as you want - just want to make sure the raspberry isn’t leaking out of the bottom or side of the cupcake.
  2. Place berry filling in hole, and then cover top of cupcake with frosting. Garnish with a raspberry and lemon zest if you are feeling wild and crazy. Eat immediately or within three days because of the filling.
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Triple Berry Cupcake 1
Nutrition Facts

Serving Size 1 cupcake

Servings 10

Calories 350
Total Fat 32g
Total Saturated Fat 15g
Cholesterol 120mg
Sodium 180mg
Total Carbs 36g
Dietary Fiber 5g
Sugars 4g
Swerve 27g
Protein 7g
Net Carbs: 4g