OMG! You are going to ❤️These Keto Birthday Cake Cupcakes ? are SO SO good... Moist beyond words!
Keto Birthday Cupcakes
OMG! You are going to ❤️These Keto Birthday Cake Cupcakes ? are SO SO good... Moist beyond words!
Servings: 12 Cupcakes
Equipment
- Oven
- Muffin Pan
- Mixer
- Cupcake Liners
Ingredients
For the Cupcakes
- 1 bag ZenSweet Vanilla Bean Cake mix
- 1/3 cup unsalted butter or non-dairy butter softened to room temperature
- 3 large egg whites at room temperature
- 1/3 cup full-fat sour cream or non-dairy sour cream at room temperature
- 1/4 cup non-dairy milk at room temperature
- 1/2 cup rainbow sprinkles save some for garnish
For the Vanilla Buttercream Frosting
- 1 cup grass fed butter, non-dairy butter or shortening
- 2 cups ZenSweet monk fruit sweetener powdered in a high speed blender or coffee grinder
- 1-2 tbsp non dairy milk
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
For the Cupcakes
- Preheat oven to 350 Fahrenheit
- Line a 12-cup muffin pan with cupcake liners
- Using a mixer, beat the butter until smooth for about 2 minutes
- Add the egg whites and beat until combined, then beat in the sour cream
- With the mixer on low speed, add the Vanilla Bean Cake Mix until just incorporated
- With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix
- Gently whisk in the sprinkles
- Spoon the batter into the liners 2/3 full
- Bake for 18-20 minutes, or until just set in the middle
- For around 24 mini cupcakes, bake for about 11-13 minutes, same oven temperature
- Allow the cupcakes to cool completely before frosting
For the Vanilla Buttercream Frosting
- Whisk butter on medium speed until creamy, add powdered ZenSweet until well combined
- Add non-dairy milk 1 Tablespoon at a time until smooth and fluffy
- Add vanilla and salt and combine well
- Frost cooled cupcakes
Notes
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days
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