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Vanilla cupcakes on white wood background
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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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 Cupcakes
Calories 385kcal

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 tablespoon 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