Dairy-Free (DF) Desserts Gluten-Free (GF) Keto Low-Iron Recipes Vegetarian
Vanilla Frosted Buttercream Cupcakes (GFDF, Keto, Low-Iron)
October 19, 2020
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These vanilla frosted buttercream cupcakes are gluten-free, dairy-free, and keto-friendly. Have your whimsy and eat it too!

These are so good! They legit, taste just like a normal cupcake. They’re actually kind of dangerous. Don’t get carried away with these. They’re super high in fiber and if you go overboard, well, disaster pants may become a reality. So be careful with the portion size!

Keto and Co Baking Mixes

I really love everything I’ve tried from Keto and Co. They have everything from cake and brownie mix to hot breakfast cereal.

So far, I’ve tried the brownie mix, yellow cake mix, buttercream frosting, and chocolate cake mix. All of these have been really good. They taste great, and they didn’t appear to upset my system.

Shop Keto and Co on Amazon!

Keto and Co products do contain grains. Specifically, they contain corn fiber. If you’re sensitive to corn, I would steer clear of this brand. Same with coconut, they contain coconut.

Also, if you have a tough time with fiber or have any kind of digestive disorder like IBS, IBD, Crohns, etc. I would either skip these or be very careful with portions as they could cause digestive distress.

If you’re good with the ingredients, these vanilla frosted buttercream cupcakes will be an amazing treat. I would also recommend my Low-Carb German Chocolate Cake recipe made with Keto and Co products.

Flavor Options

Since these are vanilla, you can really add in any flavorings you like. Some common cupcake flavor options are:

  • Banana
  • Lemon
  • Chopped Nuts
  • Berries
  • Cinnamon
  • Peanut Butter

The sky is the limit in terms of customizing this recipe. You could even fill them with cream or fruit filling! Yum. What a wonderful treat!

If you decide to give these a try, I’d love to know what you think. Please come back and let me know or tag me in a photo on your social network.

Vanilla cupcakes on white wood background

Vanilla Frosted Buttercream Cupcakes (GFDF, Keto, Low-Iron)

Cupcakes are so whimsical! This vanilla frosted buttercream cupcake recipe is gluten-free, dairy-free, and keto-friendly. Have your whimsy and eat it too!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 18 Cupcakes
Calories: 385kcal
Author: Heather Cooan

Ingredients

Vanilla Cupcake

Vanilla Buttercream Frosting

Instructions

Vanilla Cupcake

  • Preheat oven to 350 degrees and grease or line cupcake pan.
  • Beat cake mix, eggs, and bacon grease in mixing bowl until smooth.
  • Let batter sit for 30 seconds, then add the apple cider vinegar.
  • Fill each cupcake tin ¾ full, approximately ¼ cup of batter per cupcake.
  • Bake for 20 minutes.
  • Let cool completely.
  • Frost with Vanilla Butter Cream Frosting

Vanilla Buttercream Frosting

  • Combine frosting mix and 5 Tbsp water in a small saucepan to make a thick paste.
  • Cook over low heat, stirring constantly until it becomes smooth, thick, and white, and edges begin to bubble, remove from heat.
  • Add lemon juice and stir to combine, cover and cool to room temp
  • In a large mixing bowl, combine butter, vanilla, and salt with an electric mixer.
  • Add frosting mixture to butter mixture and whip until light and smooth, scraping sides of the bowl occasionally.

Nutrition

Calories: 385kcal | Carbohydrates: 14g | Protein: 3g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 122mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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About author

Heather Cooan

Heather is a marketing executive turned functional nutrition consultant and educator. Heather advocates for informed consent, bodily autonomy, and healthcare authorship. She speaks and writes on nutrition and lifestyle design interventions for health recovery. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner, Nutrition Therapy Practitioner, and is earning her Oncology Nutrition Consulting Certification. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner and Nutrition Therapy Practitioner.

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