Description
These Vanilla Cupcakes with Chocolate Buttercream Frosting are a delicious low-carb treat made with almond and sunflower seed flours. Light and fluffy vanilla cupcakes are topped with rich, creamy chocolate buttercream frosting made from dark chocolate and erythritol for a sweet, keto-friendly dessert perfect for gatherings or a delightful snack.
Ingredients
Cupcakes
- 2 cups blanched almond flour
- 1/3 cup sunflower seed flour
- 2 teaspoons baking powder
- Pinch of sea salt
- 3/4 cup granular erythritol
- 4 large eggs, beaten
- 3 tablespoons butter or coconut oil, melted
- 1/4 cup heavy cream or coconut cream
- 1 teaspoon pure vanilla extract
Chocolate Buttercream Frosting
- 5 ounces dark chocolate, cut into chunks
- 8 ounces unsalted butter
- 1 1/2 cups powdered erythritol
- 1/2 cup Dutch processed cocoa powder
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons heavy cream, almond milk, or coconut milk (optional)
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease all 12 wells of a muffin tin or prepare with cupcake liners or silicone molds to prevent sticking.
- Make the Cupcake Batter: Add all the cupcake ingredients—almond flour, sunflower seed flour, baking powder, salt, erythritol, eggs, melted butter or coconut oil, heavy or coconut cream, and vanilla extract—into a high-powered blender. Pulse until the mixture is fully combined and the batter looks light and fluffy.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin wells, filling each about 3/4 of the way full to allow room for rising during baking.
- Bake the Cupcakes: Place the tray in the oven and bake for approximately 20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with just a few crumbs attached. Avoid overbaking as the cupcakes will continue to cook slightly after removal from the oven.
- Cool the Cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack. Allow them to cool completely while you prepare the frosting.
- Melt the Chocolate: Set up a double boiler by simmering 1 to 2 inches of water in a saucepan over medium heat. Place a heatproof glass bowl on top, ensuring it doesn’t touch the water. Add the dark chocolate chunks to the bowl and stir occasionally until fully melted. Remove from heat and set aside.
- Cream Butter and Dry Ingredients: In a separate bowl, use an electric mixer to cream together the unsalted butter, powdered erythritol, Dutch processed cocoa powder, and vanilla extract until smooth and fluffy.
- Combine Chocolate and Butter Mixture: Gently fold the melted dark chocolate into the creamed butter mixture until thoroughly combined.
- Adjust Frosting Consistency: If the frosting is too stiff, add 1 to 2 tablespoons of heavy cream, almond milk, or coconut milk to loosen it to your desired consistency. If too runny, refrigerate for about 10 minutes but do not let it fully set before piping.
- Frost the Cupcakes: Pipe the chocolate buttercream frosting onto the cooled cupcakes using a piping bag or spread it with a knife. Serve and enjoy your delicious vanilla cupcakes with rich chocolate frosting!
Notes
- You can substitute butter with coconut oil for a dairy-free version.
- Ensure not to overbake the cupcakes to keep them moist and tender.
- The frosting can be stored in the refrigerator; bring it to room temperature and rewhip if necessary before using.
- Use high-quality dark chocolate for the best frosting flavor.
- If you prefer a sweeter cupcake, adjust erythritol quantity to taste.
- For a completely nut-free version, substitute almond and sunflower seed flours with a safe alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
