Keto Spice Cake Cupcakes Recipe

Introduction

Keto Spice Cake Cupcakes are a delicious low-carb treat perfect for cozy gatherings or anytime you crave a spiced dessert. These moist cupcakes combine warm spices with a creamy frosting, all while being keto-friendly and satisfying.

Ingredients

• 6 tbsp coconut flour
• 1/3 cup brown sugar substitute
• 3 tbsp unflavored whey protein powder
• 1 1/2 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/8 tsp ground cloves
• 3 large eggs (room temperature)
• 1/4 cup butter (melted)
• 1/4 cup water (room temperature)
• 1/2 tsp vanilla extract
• 4 ounces cream cheese (softened)
• 1/4 cup butter (softened)
• 1/3 cup powdered allulose, sifted
• 1 teaspoon ground cinnamon (more if you like)
• 1/2 tsp vanilla extract
• 2 tbsp heavy whipping cream (room temperature)

Instructions

1. Step 1: Preheat the oven to 350ºF and line a standard muffin tin with 6 parchment or silicone liners.
2. Step 2: In a large bowl, whisk together the coconut flour, brown sugar substitute, whey protein powder, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
3. Step 3: Stir in the eggs, melted butter, water, and vanilla extract until well combined and the batter is smooth. If the batter is too thick, add water one tablespoon at a time until it is easily scoopable.
4. Step 4: Divide the batter evenly among the prepared muffin cups and smooth the tops with a spatula.
5. Step 5: Bake for 20 to 25 minutes, until the cupcakes turn golden brown and the tops are just firm to the touch.
6. Step 6: Remove the cupcakes from the oven and let them cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
7. Step 7: To make the frosting, beat the cream cheese and softened butter together in a large bowl on medium speed until very smooth, about 90 seconds.
8. Step 8: Add the sifted powdered allulose and beat until combined. Use a spoon to move the sweetener through a sieve if needed to break up clumps.
9. Step 9: Add the ground cinnamon and vanilla extract, then beat until well incorporated. Scrape down the sides of the bowl as needed. Beat in the heavy whipping cream.
10. Step 10: Taste the frosting and adjust cinnamon or sweetener to your liking. Pipe or spread the frosting onto the cooled cupcakes.

Tips & Variations

• For a dairy-free option, substitute the butter and cream cheese with coconut-based alternatives.
• If you prefer a sweeter cupcake, increase the brown sugar substitute slightly or add a sugar-free sweetener of choice.
• Try adding chopped nuts or sugar-free chocolate chips to the batter for extra texture and flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature for about 15 minutes before serving. The frosting may firm up in the fridge, so you can gently warm cupcakes in the microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of coconut flour?

Coconut flour absorbs much more liquid than almond flour, so they are not interchangeable in equal amounts. If you want to use almond flour, you will need a different recipe or adjust liquids and eggs accordingly.

What can I use as a brown sugar substitute?

Popular keto-friendly brown sugar substitutes include allulose, erythritol blends, or monk fruit sweetener with caramel flavoring. Choose one that measures cup-for-cup like brown sugar for best results.

Keto Spice Cake Cupcakes Recipe

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★★★★★

4.9 from 66 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 6 cupcakes 1x
• Diet: Low Carb, Gluten Free, Keto

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Description

Delight in these Keto Spice Cake Cupcakes, a low-carb, gluten-free treat packed with warm spices and a creamy cinnamon cream cheese frosting. Perfectly moist and bursting with flavor, these cupcakes offer a satisfying dessert option for those following a ketogenic lifestyle or anyone looking for a delicious, healthy alternative to traditional cupcakes.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 6 tbsp coconut flour
• 1/3 cup brown sugar substitute
• 3 tbsp unflavored whey protein powder
• 1 1/2 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/8 tsp ground cloves
• 3 large eggs (room temperature)
• 1/4 cup butter (melted)
• 1/4 cup water (room temperature), plus more if needed
• 1/2 tsp vanilla extract

Frosting Ingredients

• 4 ounces cream cheese (softened)
• 1/4 cup butter (softened)
• 1/3 cup powdered allulose, sifted
• 1 teaspoon ground cinnamon (plus more to taste)
• 1/2 tsp vanilla extract
• 2 tbsp heavy whipping cream (room temperature)

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Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC) and line a standard muffin tin with 6 parchment or silicone liners to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the coconut flour, brown sugar substitute, whey protein powder, baking powder, cinnamon, ginger, nutmeg, salt, and ground cloves until evenly combined.
3. Add Wet Ingredients: Stir in the eggs, melted butter, water, and vanilla extract into the dry ingredients until the batter is smooth and well blended. If the batter is too thick to scoop easily, add additional water one tablespoon at a time to reach the right consistency.
4. Fill Muffin Cups: Divide the batter evenly among the 6 prepared muffin liners, smoothing the tops with a spoon or spatula for even baking.
5. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and just firm to the touch, indicating they’re fully baked.
6. Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely before frosting.
7. Make the Frosting: In a large bowl, beat the softened cream cheese and softened butter together on medium speed until very smooth, approximately 90 seconds.
8. Add Sweetener and Flavorings: Gradually add the sifted powdered allulose to the bowl, beating until completely combined. Add ground cinnamon and vanilla extract, then beat again until the mixture is smooth, taking care to scrape down the sides as needed.
9. Incorporate Heavy Cream: Beat in the heavy whipping cream until the frosting is light and fluffy. Taste and adjust cinnamon and sweetness to your preference.
10. Frost the Cupcakes: Once the cupcakes are fully cooled, spread or pipe the frosting generously onto each one. Optionally, sprinkle a little extra cinnamon on top for added flavor and decoration.

Notes

• If the batter is too thick, adding water a tablespoon at a time helps achieve a scoopable consistency without thinning the batter too much.
• Ensure the cupcakes are completely cool before frosting to prevent the frosting from melting and sliding off.
• You can substitute brown sugar substitute with erythritol or monk fruit sweetener if preferred.
• Use room temperature ingredients (eggs, water, cream) to ensure smooth mixing and better texture.
• For a dairy-free version, substitute butter with coconut oil and cream cheese with a vegan alternative, but note this may alter texture slightly.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: keto cupcakes, spice cake, low carb dessert, gluten free cupcakes, cream cheese frosting, keto dessert, coconut flour cupcakes