Vanilla Cupcakes


15 minutes

Serving size

12 cupcakes


1 cup Carbonaut baking mix
1 cup Confectionary/powdered sugar replacer of your choice
1 tsp Double acting baking powder
1/4 tsp Salt
2 Large eggs or plant-based alternative, beaten, room temperature
1 Egg white, or plant-based alternative, room temperature
1/2 cup Butter or plant-based alternative, unsalted, melted, cooled slightly
1 tbsp Vanilla extract
1/2 cup Buttermilk or plant-based alternative

Everything you love about traditional vanilla cupcakes are in this low carb version, without sacrificing on flavour or texture. Using our Carbonaut baking mixture instead of traditional AP flour, you’ll create these crowd-pleasing treats worthy of any occasion.


Bake along with us!


  1. Preheat oven to 350°F. Line a 12-count cupcake pan with cupcake liners
  2. In a medium bowl, whisk the dry ingredients (Carbonaut Baking Mix, sugar replacer, baking powder and salt) together
  3. In a separate large bowl, mix eggs, egg white, melted butter, vanilla, and buttermilk together
  4. Add the dry ingredients to liquid mixture. Mix the batter until just combined and smooth
  5. Divide batter evenly and bake for 25-30 minutes or until the toothpick inserted into the center comes out clean. Remove from pan after 5 minutes. Let cool completely before topping with your favorite icing
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