30+ Must-Try Spring Cupcake Recipes to Sweeten the Season

Spring is the season of renewal, vibrant blooms, and sunny gatherings, making it the perfect time to bake and enjoy delightful cupcakes.

From pastel hues to floral decorations, spring-inspired cupcakes bring the essence of the season to every bite.

Whether you’re planning a garden party, celebrating Easter, or simply indulging your sweet tooth, these 30+ fun spring cupcake recipes will add a touch of magic to your table.

With creative flavors and designs, there’s something for everyone to enjoy. Let’s dive into these cheerful cupcake ideas and make your spring celebrations extra special!

30+ Must-Try Spring Cupcake Recipes to Sweeten the Season

Cupcakes are more than just desserts; they’re tiny canvases for creativity, especially during springtime.

These 30+ fun spring cupcake recipes not only taste amazing but also capture the beauty and joy of the season.

Whether you choose a recipe that highlights fresh fruits, vibrant colors, or intricate floral designs, you’re sure to impress your guests and satisfy your cravings.

So grab your apron, turn on your favorite playlist, and let the baking fun begin. Spring has never been sweeter!

Lemon Blossom Keto Cupcakes

Springtime calls for a burst of citrus flavor, and these Lemon Blossom Keto Cupcakes are a perfect way to embrace the season. Made with almond flour and sweetened with a keto-friendly sweetener, these cupcakes are fluffy, tangy, and topped with a delightful lemon glaze. They’re perfect for a picnic or an Easter celebration.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ⅓ cup keto-friendly sweetener (e.g., erythritol)
• ⅓ cup melted butter or coconut oil
• 1 tsp vanilla extract
• Zest and juice of 1 large lemon

For the Glaze:

• ½ cup powdered keto sweetener
• 2 tbsp lemon juice
• 1 tbsp unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix almond flour, baking powder, and salt.
3. In a separate bowl, beat the eggs and sweetener until fluffy. Add melted butter, vanilla extract, lemon juice, and zest.
4. Gradually mix the dry ingredients into the wet ingredients until well combined.
5. Divide the batter evenly into the cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Let the cupcakes cool completely before preparing the glaze.
7. Mix all glaze ingredients until smooth, and drizzle over the cooled cupcakes.

These Lemon Blossom Keto Cupcakes bring a refreshing citrus twist to your spring celebrations. They’re low-carb, deliciously moist, and bursting with flavor that pairs beautifully with a cup of tea in the garden.

Raspberry Vanilla Cream Keto Cupcakes

Raspberry and vanilla are a classic combination that evokes the sweet and floral vibes of spring. These low-carb cupcakes are made with a fluffy vanilla base and topped with a creamy raspberry frosting, perfect for any occasion.

Ingredients:

• 1 ¾ cups almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• ½ tsp xanthan gum (optional, for structure)
• 3 large eggs
• ½ cup keto-friendly sweetener
• ½ cup unsweetened almond milk
• ¼ cup melted butter or coconut oil
• 2 tsp vanilla extract

For the Frosting:

• 1 cup heavy whipping cream
• ¼ cup mashed fresh raspberries
• 3 tbsp powdered keto sweetener

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a muffin tin with liners.
2. Mix almond flour, coconut flour, baking powder, and xanthan gum in a bowl.
3. Whisk eggs, sweetener, almond milk, melted butter, and vanilla in another bowl.
4. Slowly fold the dry ingredients into the wet mixture until combined.
5. Spoon the batter into cupcake liners, filling about ¾ full. Bake for 20-22 minutes.
6. While cooling, whip the heavy cream with sweetener until soft peaks form. Gently fold in mashed raspberries.
7. Pipe or spread the frosting onto the cooled cupcakes.

These Raspberry Vanilla Cream Keto Cupcakes are as delightful to look at as they are to eat. Their light, fluffy texture and tangy frosting make them an ideal dessert for a breezy spring lunch.

Coconut Lime Keto Cupcakes

Transport yourself to a tropical spring paradise with these Coconut Lime Keto Cupcakes. The combination of creamy coconut and zesty lime creates a dessert that’s light, refreshing, and guilt-free.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• 1 tsp baking powder
• 3 large eggs
• ½ cup keto-friendly sweetener
• ½ cup coconut milk
• Zest and juice of 1 lime
• ¼ cup melted coconut oil

For the Topping:

• ½ cup unsweetened whipped coconut cream
• 1 tbsp powdered keto sweetener
• Lime zest and shredded coconut for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a cupcake tin with liners.
2. Combine almond flour, shredded coconut, and baking powder in a mixing bowl.
3. In another bowl, whisk eggs, sweetener, coconut milk, lime juice, lime zest, and melted coconut oil.
4. Mix the wet ingredients into the dry ingredients until smooth.
5. Fill cupcake liners and bake for 18-20 minutes.
6. Allow cupcakes to cool. For the topping, whip coconut cream with powdered sweetener until fluffy.
7. Spread or pipe onto cupcakes and garnish with lime zest and shredded coconut.

These Coconut Lime Keto Cupcakes are the essence of spring in every bite. Their tropical flavors and creamy topping make them the perfect treat for any outdoor gathering or spring soirée.

Strawberry Cheesecake Keto Cupcakes

Celebrate the sweetness of spring with these Strawberry Cheesecake Keto Cupcakes. Featuring a moist almond flour base, a rich cream cheese frosting, and a hint of fresh strawberries, this dessert is both indulgent and low-carb. Perfect for any spring brunch or garden party!

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup unsweetened almond milk
• ¼ cup melted butter
• 1 tsp vanilla extract
• ¼ cup diced fresh strawberries

For the Frosting:

• 8 oz cream cheese, softened
• ¼ cup powdered keto sweetener
• 1 tsp vanilla extract
• ¼ cup mashed fresh strawberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Mix almond flour, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs, sweetener, almond milk, melted butter, and vanilla extract. Fold in diced strawberries.
4. Combine wet and dry ingredients until smooth. Divide batter into cupcake liners. Bake for 20-22 minutes.
5. For frosting, beat cream cheese, sweetener, vanilla extract, and mashed strawberries until smooth. Pipe onto cooled cupcakes.

These Strawberry Cheesecake Keto Cupcakes are a dreamy blend of fruity freshness and creamy decadence. They’re the perfect spring dessert to share with loved ones.

Matcha Green Tea Keto Cupcakes

These Matcha Green Tea Keto Cupcakes offer an earthy, vibrant flavor paired with a velvety cream cheese frosting. The subtle bitterness of matcha complements the sweetness, making them an elegant choice for spring gatherings.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• 1 tbsp matcha green tea powder
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract

For the Frosting:

• 8 oz cream cheese, softened
• 2 tbsp powdered keto sweetener
• ½ tsp matcha powder (optional for color)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Mix almond flour, baking powder, and matcha powder in a bowl.
3. In another bowl, whisk eggs, sweetener, melted coconut oil, and vanilla extract. Combine with dry ingredients.
4. Fill cupcake liners and bake for 18-20 minutes.
5. Beat cream cheese, sweetener, and matcha powder until smooth. Frost cooled cupcakes.

These Matcha Green Tea Keto Cupcakes are a delightful way to introduce unique flavors into your spring menu. Their vibrant green hue and creamy topping make them as pretty as they are delicious.

Chocolate Peanut Butter Keto Cupcakes

pring is a great time to enjoy classic flavors with a healthy twist. These Chocolate Peanut Butter Keto Cupcakes combine rich cocoa and creamy peanut butter frosting for a crowd-pleasing treat.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder (unsweetened)
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• 1 tsp vanilla extract

For the Frosting:

• ¼ cup unsweetened peanut butter
• ¼ cup softened cream cheese
• 2 tbsp powdered keto sweetener
• 2 tbsp heavy whipping cream

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a cupcake tin.
2. Mix almond flour, cocoa powder, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs, sweetener, melted butter, and vanilla. Gradually mix wet and dry ingredients.
4. Fill cupcake liners and bake for 20-22 minutes.
5. For frosting, mix peanut butter, cream cheese, sweetener, and whipping cream until smooth. Spread on cooled cupcakes.

These Chocolate Peanut Butter Keto Cupcakes are a perfect balance of indulgence and nutrition. They’re a hit with chocolate lovers and ideal for springtime celebrations.

Orange Creamsicle Keto Cupcakes

elive childhood memories with these Orange Creamsicle Keto Cupcakes. They’re a low-carb version of the classic dessert, featuring bright citrus flavors and a creamy frosting that screams spring.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• 1 tsp vanilla extract
• Zest and juice of 1 orange

For the Frosting:

• ½ cup heavy whipping cream
• 2 tbsp powdered keto sweetener
• 1 tsp orange extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Mix almond flour and baking powder in a bowl.
3. In another bowl, whisk eggs, sweetener, melted butter, vanilla, orange zest, and juice. Combine with dry ingredients.
4. Divide batter into cupcake liners and bake for 18-20 minutes.
5. Whip cream, sweetener, and orange extract until peaks form. Frost cooled cupcakes.

These Orange Creamsicle Keto Cupcakes are a refreshing spring treat, perfect for adding a pop of sunshine to your dessert table.

Pistachio Rose Keto Cupcakes

Bring a touch of elegance to your spring celebrations with these Pistachio Rose Keto Cupcakes. The nutty pistachio flavor and subtle floral notes make them a sophisticated yet guilt-free dessert.

Ingredients:

• 1 ½ cups almond flour
• ½ cup finely ground pistachios
• 1 tsp baking powder
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• 1 tsp rosewater

For the Frosting:

• 1 cup whipped cream
• 1 tbsp powdered keto sweetener
• A few drops of rosewater (optional)
• Crushed pistachios for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a cupcake tin.
2. Mix almond flour, ground pistachios, and baking powder in a bowl.
3. Whisk eggs, sweetener, melted butter, and rosewater in another bowl. Combine with dry ingredients.
4. Fill liners and bake for 20-22 minutes.
5. Whip cream, sweetener, and rosewater. Frost cooled cupcakes and garnish with pistachios.

These Pistachio Rose Keto Cupcakes are a stunning addition to any spring event, offering unique flavors that will impress your guests.

Vanilla Almond Keto Cupcakes

Simple yet elegant, these Vanilla Almond Keto Cupcakes are a staple for any springtime gathering. The combination of vanilla and almond flavors creates a light, airy dessert that pairs beautifully with tea or coffee.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• 1 tsp vanilla extract
• 1 tsp almond extract

For the Frosting:

• 8 oz cream cheese, softened
• ¼ cup powdered keto sweetener
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Mix almond flour and baking powder in a bowl.
3. Whisk eggs, sweetener, butter, vanilla, and almond extract in another bowl. Combine with dry ingredients.
4. Divide batter and bake for 18-20 minutes.
5. Beat cream cheese, sweetener, and vanilla for frosting. Spread on cooled cupcakes.

These Vanilla Almond Keto Cupcakes are a versatile spring dessert, perfect for any occasion. Their delicate flavor will leave everyone asking for seconds.

Blueberry Lemon Keto Cupcakes

Bursting with fresh blueberries and zesty lemon flavor, these Blueberry Lemon Keto Cupcakes are a delightful spring treat. The sweet and tangy combination makes them perfect for garden parties, brunches, or as a mid-afternoon indulgence.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• Zest and juice of 1 lemon
• ½ cup fresh blueberries

For the Frosting:

• 8 oz cream cheese, softened
• ¼ cup powdered keto sweetener
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a cupcake tin with liners.
2. Mix almond flour, baking powder, and salt.
3. Whisk eggs, sweetener, melted butter, lemon juice, and zest. Slowly combine wet and dry ingredients, then fold in blueberries.
4. Fill liners and bake for 20-22 minutes.
5. Beat cream cheese, sweetener, and lemon juice for frosting. Frost cooled cupcakes.

These Blueberry Lemon Keto Cupcakes are light, fruity, and deliciously satisfying. They’re a great way to showcase spring’s bounty while staying keto-friendly.

Carrot Cake Keto Cupcakes

Spring and carrot cake are a match made in heaven! These Carrot Cake Keto Cupcakes deliver all the classic flavors with none of the sugar. Moist, spiced, and topped with a creamy frosting, they’re a perfect addition to your keto dessert repertoire.

Ingredients:

• 1 ½ cups almond flour
• ½ cup shredded carrots
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

For the Frosting:

• 4 oz cream cheese, softened
• 2 tbsp powdered keto sweetener
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Combine almond flour, baking powder, cinnamon, and nutmeg.
3. Whisk eggs, sweetener, coconut oil, and vanilla. Fold in shredded carrots. Combine with dry ingredients.
4. Divide batter and bake for 20-22 minutes.
5. Beat cream cheese, sweetener, and vanilla for frosting. Spread on cooled cupcakes.

These Carrot Cake Keto Cupcakes are a nostalgic, low-carb twist on a spring classic. Their spiced sweetness and creamy topping will win over even non-keto guests.

Vanilla Chai Spice Keto Cupcakes

Warm chai spices meet delicate vanilla in these Vanilla Chai Spice Keto Cupcakes. Perfect for cool spring mornings or tea time, these cupcakes are comforting yet light, with just the right amount of spice.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• 1 tsp vanilla extract

For the Frosting:

• ½ cup heavy whipping cream
• 1 tbsp powdered keto sweetener
• ½ tsp cinnamon (optional for garnish)

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a cupcake tin.
2. Mix almond flour, baking powder, and spices.
3. Whisk eggs, sweetener, melted butter, and vanilla. Combine with dry ingredients.
4. Spoon batter into liners and bake for 20-22 minutes.
5. Whip cream and sweetener to stiff peaks. Pipe onto cooled cupcakes and sprinkle with cinnamon.

These Vanilla Chai Spice Keto Cupcakes bring the cozy flavors of chai to your spring table. Pair them with a cup of tea for a relaxing and indulgent experience.

Coconut Pineapple Keto Cupcakes

Transport yourself to a tropical paradise with these Coconut Pineapple Keto Cupcakes. Made with low-carb ingredients and a hint of pineapple flavor, they’re perfect for adding some sunny vibes to your spring gatherings.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• 1 tsp baking powder
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup coconut oil, melted
• 1 tsp pineapple extract

For the Frosting:

• ½ cup unsweetened whipped coconut cream
• 2 tbsp powdered keto sweetener

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Combine almond flour, shredded coconut, and baking powder.
3. Whisk eggs, sweetener, melted coconut oil, and pineapple extract. Mix into dry ingredients.
4. Divide batter into liners and bake for 20-22 minutes.
5. Whip coconut cream with powdered sweetener. Frost cooled cupcakes.

These Coconut Pineapple Keto Cupcakes are light, fruity, and deliciously tropical. They’re sure to brighten up any springtime dessert spread.

Chocolate Mint Keto Cupcakes

Spring brings fresh flavors, and these Chocolate Mint Keto Cupcakes are a perfect way to indulge without guilt. The combination of rich chocolate and refreshing mint creates a cupcake that’s both indulgent and refreshing.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• 1 tsp peppermint extract

For the Frosting:

• 4 oz cream cheese, softened
• 2 tbsp powdered keto sweetener
• ½ tsp peppermint extract
• A few drops of green food coloring (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Mix almond flour, cocoa powder, and baking powder.
3. Whisk eggs, sweetener, melted butter, and peppermint extract. Combine with dry ingredients.
4. Divide batter into liners and bake for 20-22 minutes.
5. Beat cream cheese, sweetener, and peppermint extract. Add food coloring, if desired. Frost cooled cupcakes.

These Chocolate Mint Keto Cupcakes are a refreshing dessert for spring celebrations. Their bold flavor and creamy topping will leave everyone wanting more.

Almond Orange Keto Cupcakes

Celebrate spring with these Almond Orange Keto Cupcakes. The bright citrus flavor of orange complements the nuttiness of almond for a light and refreshing dessert that’s perfect for the season.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• 1 tsp almond extract
• Zest and juice of 1 orange

For the Frosting:

• ½ cup whipped cream
• 2 tbsp powdered keto sweetener
• 1 tsp orange zest (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Mix almond flour and baking powder.
3. Whisk eggs, sweetener, melted butter, almond extract, and orange juice. Combine with dry ingredients.
4. Spoon batter into liners and bake for 20-22 minutes.
5. Whip cream and sweetener. Frost cooled cupcakes and garnish with orange zest.

These Almond Orange Keto Cupcakes are a bright and flavorful addition to your spring dessert lineup. Their light texture and citrusy flavor make them a refreshing treat!

Raspberry Almond Keto Cupcakes

Delicate, fruity, and nutty, these Raspberry Almond Keto Cupcakes are a beautiful spring treat. Fresh raspberries and almond extract come together for a flavor combination that is light, refreshing, and perfect for the season.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• 1 tsp almond extract
• ½ cup fresh raspberries

For the Frosting:

• ½ cup heavy whipping cream
• 2 tbsp powdered keto sweetener
• A few fresh raspberries for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Combine almond flour, baking powder, and salt in a bowl.
3. Whisk eggs, sweetener, melted butter, and almond extract. Fold in raspberries gently.
4. Spoon batter into liners and bake for 20-22 minutes.
5. Whip heavy cream and powdered sweetener until peaks form. Frost cooled cupcakes and top with raspberries.

These Raspberry Almond Keto Cupcakes are the perfect way to enjoy the fresh, fruity flavors of spring. Their elegant appearance and taste make them a crowd-pleaser.

Lemon Lavender Keto Cupcakes

Capture the essence of spring with these Lemon Lavender Keto Cupcakes. Delicately flavored with lavender and a touch of lemon, these cupcakes are as fragrant as they are delicious.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted coconut oil
• Zest and juice of 1 lemon
• 1 tsp culinary lavender, finely ground

For the Frosting:

• 4 oz cream cheese, softened
• 2 tbsp powdered keto sweetener
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Combine almond flour, baking powder, salt, and ground lavender.
3. Whisk eggs, sweetener, coconut oil, lemon juice, and zest. Mix into dry ingredients.
4. Fill liners and bake for 20-22 minutes.
5. Beat cream cheese, powdered sweetener, and lemon juice for frosting. Frost cooled cupcakes.

These Lemon Lavender Keto Cupcakes are an aromatic and refreshing dessert that brings the garden to your plate. They’re ideal for spring tea parties or quiet afternoons.

Peanut Butter Jelly Keto Cupcakes

These Peanut Butter Jelly Keto Cupcakes are a nostalgic nod to a classic flavor pairing. Made with peanut butter and a sugar-free raspberry filling, they’re a playful and satisfying spring treat.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup peanut butter (unsweetened)
• ¼ cup melted butter

For the Filling and Frosting:

• ¼ cup sugar-free raspberry jam
• 4 oz cream cheese, softened
• 2 tbsp powdered keto sweetener
• 2 tbsp peanut butter

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Mix almond flour, baking powder, and salt.
3. Whisk eggs, sweetener, peanut butter, and melted butter. Combine with dry ingredients.
4. Fill liners and bake for 20-22 minutes. Cool and use a spoon to create a small cavity in the center of each cupcake. Fill with raspberry jam.
5. Beat cream cheese, sweetener, and peanut butter for frosting. Spread on cupcakes.

These Peanut Butter Jelly Keto Cupcakes are a fun, flavorful, and low-carb way to enjoy a childhood favorite. Perfect for springtime picnics or as a playful dessert!

Lime Coconut Keto Cupcakes

Bring tropical vibes to your spring with these Lime Coconut Keto Cupcakes. Zesty lime pairs perfectly with creamy coconut, creating a light, refreshing dessert that’s sure to impress.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• 1 tsp baking powder
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted coconut oil
• Zest and juice of 1 lime

For the Frosting:

• ½ cup whipped coconut cream
• 2 tbsp powdered keto sweetener
• Zest of 1 lime for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a cupcake tin.
2. Combine almond flour, shredded coconut, and baking powder.
3. Whisk eggs, sweetener, coconut oil, lime juice, and zest. Combine with dry ingredients.
4. Spoon batter into liners and bake for 20-22 minutes.
5. Whip coconut cream with powdered sweetener. Frost cooled cupcakes and sprinkle with lime zest.

These Lime Coconut Keto Cupcakes are a delightful way to enjoy tropical flavors during spring. Their bright and tangy taste will transport you to a sunny island getaway.

Vanilla Strawberry Keto Cupcakes

and classic vanilla come together in these Vanilla Strawberry Keto Cupcakes. Their simple yet elegant flavor profile makes them a staple for spring celebrations.

Ingredients:

• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup keto-friendly sweetener
• ¼ cup melted butter
• 1 tsp vanilla extract
• ¼ cup diced fresh strawberries

For the Frosting:

• ½ cup heavy whipping cream
• 2 tbsp powdered keto sweetener
• 1 tbsp mashed strawberries for color

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tin.
2. Combine almond flour, baking powder, and salt.
3. Whisk eggs, sweetener, melted butter, and vanilla extract. Fold in diced strawberries.
4. Divide batter into liners and bake for 20-22 minutes.
5. Whip cream, sweetener, and mashed strawberries. Frost cooled cupcakes.

These Vanilla Strawberry Keto Cupcakes are a simple yet flavorful way to enjoy the season’s freshest strawberries. They’re a crowd-pleaser for any springtime gathering.

Note: More recipes are coming soon