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Vanilla Cupcakes with Vanilla Frosting

Recipes   Gluten Free     Keto     Sweets     The Classics    



  • 1 1/2 cups almond flour 
  • 1/4 cup unsweetened whey protein 
  • 1 1/2 TBS baking powder 
  • 1/4 tsp salt
  • 1/4 cup butter, at room temperature
  • ½ cup plus 2 ½ TBS and 1 tsp Swerve Granular 
  • 3 eggs 
  • 1 1/2 TBS Mexican vanilla extract or use clear vanilla extract to keep cake as white as possible
  • 1/4 cup unsweetened almond milk or any other milk

Buttercream Frosting

  • 1 cups butter (2 sticks), at room temperature
  • 1-2 TBS milk of choice 
  • 1 ½ TBS + 1 tsp vanilla extract 
  • 1/2 cup Swerve Confectioners



  1. Preheat oven to 325°F and place muffin liners in muffin/cupcake pan
  2. In a medium mixing bowl, stir together the almond flour, protein powder, baking powder, and salt. Set aside. 
  3. With an electric mixer on medium-high speed, mix together softened butter and Swerve until creamy. On medium speed add eggs, vanilla, and mix until combined.
  4. Add dry ingredients and mix until combined. Add almond milk and mix until combined. 
  5. Pour the batter evenly into cupcake pan. Bake 15- 20 minutes. A toothpick inserted in the middle should come out almost clean.
  6. After 5 minutes, remove from pan and place on baking rack. Let cupcakes completely cool.

Buttercream & Assembly

  1. With an electric mixer, combine all frosting ingredients. Start with ½ cups of Swerve, and increase to taste.  Beat until well combined, about 10 minutes.
  2. Frost cupcakes with icing spatula or piping bag. 

Makes 12 cupcakes.

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Nutrition Facts

Serving Size 1 cupcake

Servings 12

Calories 280
Total Fat 26g
Total Saturated Fat 13g
Cholesterol 100mg
Sodium 70mg
Total Carbs 21g
Dietary Fiber 2g
Sugars 1g
Added Sugar 0g
Swerve 17g
Protein 6g
Net Carbs: 2g