Print
Print Recipe
Keto Vanilla Cupcakes in a Jar with Buttercream Frosting

Classic Vanilla Cupcakes in a Jar with Buttercream Frosting

Scale

Ingredients

For the cupcakes:
6 large eggs
½ cup granulated Stevia or other low carb granulated sweetener
tsp vanilla extract
½ cup butter, melted
2 tbsp unsweetened almond milk
½ cup coconut flour
1 tsp baking powder
pinch of salt

For the buttercream:
6 oz butter
4 oz cream cheese
4 tbsp granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract

Instructions

  1. To make the cupcakes, preheat oven to 350ºF.
  2. Line a 12-cup muffin pan with paper cups. Set aside.
  3. In a bowl combine the coconut flour and baking powder. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
  5. Add the melted butter, vanilla extract and almond milk and beat until well combined.
  6. Add in the coconut flour mixture and beat until smooth.
  7. Scoop the batter into the prepared muffin cups.
  8. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and allow to cool completely.
  10. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and sweetener, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
  11. Add the cream cheese and vanilla extract and beat until well combined.
  12. To assemble in jars, cut each cupcakes horizontally to create 3 layers.
  13. Place one cupcake layer into the bottom of small jar.
  14. Top it with a swirl of frosting.
  15. Keep layering cake and frosting until you reach the top of the jar.
  16. Continue until all of the jars are assembled.
  17. Refrigerate until ready to serve.

Nutrition

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon