Birthday Cake Cupcakes (Devil’s Food with Vanilla Icing)


OK, so it’s been awhile since I posted. I’m sorry. Please forgive me. *cries*
I began a new job about a month ago and am still getting used to my new schedule. I don’t work from home anymore, so it’s an interesting adjustment. You see, I worked at home for almost six years. I’m liking it, though, so we’ll see where it takes me. Now onto the cupcakes!


To my family, birthday cupcakes were always the kind you made from a box with the little jar of frosting. They are oddly nostalgic to me, so I thought I’d give them a try. My favorite birthday combo was chocolate– or devils food– cake with white vanilla frosting, so I decided to use that combination here. As you can tell, these guys came out great. I just slapped the frosting on with a butter knife– the same way you usually do with jarred frosting. These aren’t supposed to be piped on. These here are eatin’ cupcakes, not lookin’ cupcakes. (If you did want to pipe on the icing, you might want to double the recipe for the frosting.) These are get down and delicious with yourself cupcakes!


The best part about my grain free cake knowledge is that I’m finally consistently getting cake recipes– specifically cupcake/muffin recipes– that rise and dome up at the top just like “real” cake. The trick is making sure you’ve got the right ratio of liquid to dry ingredients, and not adding too much fat. Remember– almonds have lots of healthy fats in them already, so you don’t need to add tons of fat like you do in wheat based recipes. The resulting cake is still moist and delicious, but doesn’t fall flat or wind up greasy like some low carb/grain free cake recipes. Promise! Alas, I give you birthday cake cupcakes– low carb!


** The sprinkles pictured are not sugar free. I was out of India Tree sprinkles (natural ones), so I just threw these on quickly. I used less than one serving for the whole batch of cupcakes, so it adds less than 1/5th of 1g carb per serving. However, I do recommend all natural India Tree sprinkles (link in recipe directions). *

Birthday Cake Cupcakes (Devil’s Food with Vanilla Icing)


Birthday Cake Cupcakes (Devil’s Food with Vanilla Icing)

Makes 10 cupcakes. 4g net carbs per cupcake.


  • 1 1/2 C almond flour
  • 3 T whey protein powder (I use Jay Robb unflavored)
  • 1/3 C unsweetened cocoa powder
  • 1 T oat fiber or coconut flour
  • 1/3 C melted coconut oil (or palm oil)
  • 3/4 C sweetener (I used Swerve)
  • 2 eggs
  • 2/3 C water
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. xanthan gum (optional)
  • Frosting:
  • 4 oz. cream cheese
  • 4 T butter
  • 1/2 C powdered sweetener (I used Swerve confectioners)
  • 2 tsp. vanilla extract
  • 1/4 C whipped cream (whipped stiff)
  • Pinch of salt (if necessary)


  1. Preheat oven to 350 degrees and line a muffin pan with 10 paper liners (or grease well).
  2. In a large bowl, whisk together almond flour, protein powder, cocoa powder, sweetener, salt, baking powder and xanthan gum until all dry ingredients are mixed thoroughly.
  3. Add in eggs, oil, water and vanilla and beat on medium speed for about one minute until everything is mixed well.
  4. Scoop batter into muffin cups until each is 2/3 full.
  5. Bake on the middle rack for 15-17 minutes, or until firm. Allow to cool before frosting.
  6. To prepare frosting, beat together butter and cream cheese until smooth and fluffy.
  7. Add in vanilla and powdered sweetener and mix until smooth.
  8. Spoon whipped cream into the frosting and beat on high speed for another minute or two until everything is incorporated. Taste, and if necessary, add a pinch of salt and whip for another few seconds.
  9. Spread icing onto cooled cupcakes. Top with natural sprinkles if desired.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


Leave a comment: