Keto Lemon Cupcakes with Lemon Cream Cheese Frosting

Looking to make a healthy treat this Easter Sunday or Spring season? Look no further! These cupcakes come together in a pinch and just happen to be grain-free and sugar-free. I hope you love these Keto Lemon Cupcakes with Lemon Cream Cheese Frosting!

These cupcakes use this Swerve Sweets Vanilla Cake Mix, and this mix is an absolute game-changer when it comes to healthier baking. Alternative flours and sweeteners can be kinda intimidating if it is your first time using them. Almond and coconut flour don’t really measure like all-purpose flour. Sugar alternatives can vary in sweetness. If you are new to the world of better for you baking, then these cake mixes will make your life a lot easier!

Want that classic cupcake frosting swirl? You’ll want to get a plastic pastry bag and a star tip. Add the Swerve-sweetened frosting to the bag, then swirl it onto the top of the cupcakes. The frosting alone is very decorative and festive. But if you really want to get fancy you can top the cupcakes off with more garnish. Some ideas are small lemon slices, fresh mint, or sprinkles.

These Keto Lemon Cupcakes with Lemon Cream Cheese Frosting are such a great treat for the Spring season, Easter, or for anyone who loves lemon desserts. And I promise they’ll never know they’re gluten and sugar-free! And if you are looking for a cocktail to go along with these cupcakes, I highly recommend these Blueberry Basil Drinks!

Lemon Cupcakes with Cream Cheese Frosting

a delicious lemon cupcakes recipe!

Course Dessert
Servings 12 cupcakes

Ingredients

  • 1 pkg Swerve Sweets Vanilla Cake Mix
  • 3 eggs large
  • cup avocado oil or any neutral oil
  • cup water
  • Zest of 1 lemon
  • 1 tsp lemon extract
  • 2 tsp vanilla extract
  • 1 stick unsalted butter room temperature
  • 8 oz cream cheese room temperature
  • 2 tbsp milk of choice
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 3/4 cup Confectioner’s Swerve

Instructions

  1. Preheat the oven to 350, and line a cupcake pan with parchment paper liners.

  2. In a medium bowl, whisk together eggs, oil, water, vanilla extract, lemon extract, and lemon zest. Add cake mix and whisk until well combined.
  3. Add about 3 tbsp of batter to each cupcake liner, and bake for about 17 minutes until cooked through and some browning starts to occur around the edges of the cupcakes. Remove from oven and let cupcakes completely cool.
  4. While the cupcakes are baking, make the frosting. Using a mixer, cream together butter and cream cheese for about 2 minutes. Add milk, vanilla and lemon extract, mix until combined, then add in the Swerve. Starting on low speed, mix until Swerve is combined, then increase speed to high and mix until light and fluffy, about 8 minutes.
  5. Frost cupcakes, garnish as desired, and enjoy!

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