Keto Spice Cake Cupcakes with Cream Cheese Frosting Recipe

Introduction

These Keto Spice Cake Cupcakes are moist, flavorful, and perfect for anyone following a low-carb lifestyle. Infused with warm spices and topped with creamy cinnamon frosting, they make an irresistible treat for any occasion.

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 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 the batter is well combined and smooth. If the batter is too thick, add water 1 tablespoon at a time until easy to scoop.
4. Step 4: Divide the batter evenly among the muffin cups and smooth the tops. Bake for 20 to 25 minutes until golden brown and the tops feel firm to the touch.
5. Step 5: Remove from the oven and let the cupcakes cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely.
6. Step 6: For the frosting, beat the cream cheese and softened butter together on medium speed until very smooth, about 90 seconds.
7. Step 7: Gradually add the sifted powdered allulose and beat until combined. If needed, sift the sweetener to remove clumps.
8. Step 8: Add ground cinnamon, vanilla extract, and heavy whipping cream. Beat until smooth, scraping down the sides of the bowl as needed.
9. Step 9: Taste the frosting and add more cinnamon or sweetener if desired. Then pipe or spread the frosting onto the cooled cupcakes.

Tips & Variations

• For a stronger spice flavor, increase the ground cinnamon in both the batter and frosting.
• If you prefer a dairy-free version, substitute coconut oil for butter and use a dairy-free cream cheese alternative.
• Make sure your eggs and water are at room temperature to help the batter mix evenly.
• Use silicone liners for easier cupcake removal and less mess during baking.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze the cupcakes without frosting for up to 3 months; thaw in the refrigerator overnight before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another flour instead of coconut flour?

Coconut flour behaves differently from other flours because it absorbs more liquid. Substituting with almond flour or regular flour will change the texture and may require different liquid amounts. For best results, follow the recipe as written.

What can I use if I don’t have a brown sugar substitute?

You can use another low-carb sweetener like erythritol or a blend of stevia and erythritol. Just be sure to use a quantity that equals 1/3 cup sweetness and adjust to taste.

Keto Spice Cake Cupcakes with Cream Cheese Frosting Recipe

---

★★★★★

4.5 from 79 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 6 cupcakes 1x
• Diet: Low Carb

Pin Recipe

Print Recipe

Description

These Keto Spice Cake Cupcakes combine warm, aromatic spices with a moist and tender texture perfect for a low-carb dessert. Sweetened with brown sugar substitute and allulose, these cupcakes provide a guilt-free treat topped with a creamy cinnamon cream cheese frosting. Ideal for keto dieters craving a flavorful and satisfying cupcake without the carbs.

---

Ingredients

Scale 1x2x3x

Cake

• 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

Frosting

• 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. Preheat oven: Preheat the oven to 350ºF and line a standard muffin tin with 6 parchment or silicone liners.
2. Mix dry ingredients: In a large bowl, whisk together the coconut flour, brown sugar substitute, whey protein powder, baking powder, ground cinnamon, ground ginger, ground nutmeg, salt, and ground cloves until evenly combined.
3. Add wet ingredients: Stir in the eggs, melted butter, room temperature water, and vanilla extract until well combined and smooth. If the batter is too thick, add additional water one tablespoon at a time until easily scoopable.
4. Fill muffin cups: Divide the batter evenly among the prepared muffin cups and smooth the tops with a spatula.
5. Bake: Bake the cupcakes for 20 to 25 minutes, until they are golden brown on top and just firm to the touch.
6. Cool: Remove from the oven and let the cupcakes cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
7. Prepare frosting: In a large bowl, beat the softened cream cheese and softened butter on medium speed until smooth and creamy, about 90 seconds.
8. Add sweetener: Gradually beat in the sifted powdered allulose until fully incorporated and smooth. Use a sieve to break up any clumps if necessary.
9. Flavor frosting: Add ground cinnamon and vanilla extract to the frosting and beat until combined, scraping down the bowl as needed. Beat in the heavy whipping cream until light and fluffy.
10. Decorate cupcakes: Taste and adjust the cinnamon or sweetener as desired. Pipe or spread the frosting onto the completely cooled cupcakes and serve.

Notes

• If the batter is too thick due to coconut flour absorption, add water gradually until the batter is scoopable.
• Use room temperature eggs and liquids for better mixing and texture.
• Ensure cupcakes are completely cool before frosting to prevent melting.
• Powdered allulose can clump, sifting before use ensures a smooth frosting.
• These cupcakes can be stored in the refrigerator for up to 4 days in an airtight container.
• Make sure to soften cream cheese and butter for the frosting for best texture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Keto spice cake, low-carb cupcakes, cinnamon cupcakes, cream cheese frosting, ketogenic dessert