Fluffy Vanilla Cupcakes - Bakerlita.Market

Fluffy Vanilla Cupcakes Jump to Recipe ↓

by Andrea Witthoeft March 12, 2021 0 Comments

Fluffy Vanilla Cupcakes

Well, I haven't done a blog post in a while, and I haven't done a YouTube video for a VERY long time! So, I decided it was time to share with you my hidden secrets to my number one ordered item on my bakery menu; Vanilla Keto Cupcakes.

Most of my recipes call for my Baking Mixes, however, this recipe calls for simple ingredients you can purchase directly off of amazon. Amazon is great because you're still supporting so many local business, and saves you time running out to the grocery stores. Or, you may get all the ingredients from a more healthier grocery store, and I am sure they will have everything you're looking for.

These are some of the brands of ingredients below I use which I find the best constancy, quality and cost for creating these lovely fluffy vanilla cupcakes!


These ultra guilt-free fluffy vanilla cupcakes will be your new fav dessert! They are SO easy to make and taste even better than the traditional (unhealthy) version. Oh, and before I forget, these cupcakes are 100% keto & pale approved, sugar-free, gluten-free, low-carb... Use the brands below for the BEST consistency for these delicious vanilla cupcakes.

Check out my youtube video here to watch how easy this recipe is to make, stay-by-step. VIDEOhttps://youtu.be/b4AU32V4fys

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Happy Baking & Blessings,

Andrea Witthoeft | Bakerlita 


  • 1/4 cup coconut flour (40g)
  • 1 cup almond flour (110g)
  • 3/4 cup monk fruit (145g)
  • 1 table spoon psyllium husk powder
  • 2 tea spoons baking powder
  • 1 tea spoon sea salt
  • 4 whole free-run eggs
  • 1/2 cup nut milk (125mL)
  • 1/4 cup avocado oil (60mL)
  • 2 table spoons lemon juice (30mL)
  • 1-2 tea spoons pure vanilla extract (10mL)
  • 1 cup grass-fed butter (250g) - make sure butter is soft, room temp
  • 3/4 cup powdered monk fruit sweetener (155g)
  • 2 tea spoons pure vanilla extract (10mL)
  1. Pre-Heat Oven to 325F. watch video https://youtu.be/b4AU32V4fys
  2. In a medium bowl, sift coconut flour and baking powder into a medium bowl.
  3. Add the remaining dry ingredients, whisk together, and set aside.
  4. In the same bowl, add 4 free-run eggs, ¼ cup avocado bowl, 1/3 cup unsweetened nut milk, 1tbsp fresh lemon juice, and 1-2 tsp a pure vanilla extract.
  5. Whisk wet & dry ingredients until well incorporated until it created a more thicker cake batter.
  6. In a cupcake try, like cupcakes with parchment cupcake liners.
  7. Using a scoop or a spoon, measuring about 3-4tbsp, scoop out cupcake batter into the cupcake tray.
  8. Bake for 22-24 minutes until slightly golden brown.
  9. In a stand mixer bowl, with a whisk attachment, add grass-fed butter, make sure it is perfectly soft, room temperature.
  10. Whisk butter on high speed for 5 minutes, using a rubber spatula, scrape down the sides of the mixer bowl. 
  11. Whisk again for 3 minutes.
  12. Add powdered sweetener (monk fruit), cream, and vanilla to a small bowl, mix together until you get a thick paste.
  13. Add the sweet cream paste to the buttercream, whip again for 3mintues until your buttercream is white, fluffy, and have doubled in size.
  14. Scrape buttercream in a piping bag with any desired tip you like, starting on the outside of the cupcake, pipe in a circular motion upwards creating a buttercream mountain, and ENJOY! 

Andrea Witthoeft
Andrea Witthoeft


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