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Keto Birthday Cupcakes


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Keto Birthday Cupcakes

  • Total Time: 40 mins
OMG! You are going to ❤️These Keto Birthday Cake Cupcakes ? are SO SO good... ⁣Moist beyond words!


For the Cupcakes

  • 1 bag ZenSweet Vanilla Bean Cake mix
  • 1/3 cup unsalted butter or non-dairy butter softened to room temperature
  • 3 large egg whites at room temperature
  • 1/3 cup full-fat sour cream or non-dairy sour cream at room temperature
  • 1/4 cup non-dairy milk at room temperature
  • 1/2 cup rainbow sprinkles save some for garnish

For the Vanilla Buttercream Frosting

  • 1 cup grass fed butter, non-dairy butter or shortening
  • 2 cups ZenSweet monk fruit sweetener powdered in a high speed blender or coffee grinder
  • 1-2 tbsp non dairy milk
  • 1 tsp vanilla extract
  • 1 pinch salt


For the Cupcakes

  • Preheat oven to 350 Fahrenheit
  • Line a 12-cup muffin pan with cupcake liners
  • Using a mixer, beat the butter until smooth for about 2 minutes
  • Add the egg whites and beat until combined, then beat in the sour cream
  • With the mixer on low speed, add the Vanilla Bean Cake Mix until just incorporated
  • With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix
  • Gently whisk in the sprinkles
  • Spoon the batter into the liners 2/3 full
  • Bake for 18-20 minutes, or until just set in the middle
  • For around 24 mini cupcakes, bake for about 11-13 minutes, same oven temperature
  • Allow the cupcakes to cool completely before frosting

For the Vanilla Buttercream Frosting

  • Whisk butter on medium speed until creamy, add powdered ZenSweet until well combined
  • Add non-dairy milk 1 Tablespoon at a time until smooth and fluffy
  • Add vanilla and salt and combine well
  • Frost cooled cupcakes


Notes *Leftover cupcakes keep well covered tightly in the refrigerator for 3 days

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