The best low carb vanilla cupcakes made with coconut flour. This keto grain-free dessert is sure to please.
It’s not easy to teach small children about kindness to others, especially to others they don’t even know. Young children are, by their very nature, incredibly self-centered and self-absorbed. Although they start showing empathy early on, getting them to really think beyond their own little world and put themselves in someone else’s shoes is difficult. That is not to say it’s not worth trying, and trying frequently. Although they may not truly understand, the lessons we teach our children early on set the stage for how they think and behave when they are a little older. It’s an ongoing process, one that should last a lifetime.
My kids are incredibly fortunate little people, and this is never more apparent that in the fall and early winter, when the holidays are approaching and all three of my kids have birthdays. Simply put, there is an absolute glut of presents that come their way from our large and loving extended family. And the kids love it, of course. But as parents, it hits you a little…they get so much stuff when other kids have little to none. It leaves you feeling a little worried that your kids won’t learn gratitude and kindness, that they will become all too used to this influx of toys, clothes and other presents.
Last year, we decided to use their birthdays as an opportunity to teach them kindness and charity. We were hosting a combined birthday party for all three, but the idea of them getting even MORE stuff from their friends was a little distasteful to us. So we asked our extensive guest list not to bring presents for our kids, but instead bring a new and unwrapped toy for Toys for Tots. And I think many other parents were so delighted by the idea, they brought more than one item for the donation. We ended up with what amounted to a whole minivan’s worth of toys to donate (I know this, because I had to pack them all into our car!).
I know it was a little tough on my kids, seeing all the presents that weren’t for them. They asked several times if they could keep one, just one. But it was such a great way to open the discussion about kindness to strangers. We talked about how lucky they were to have a warm house, plenty of food and a loving family who bought them presents. We talked about other families who weren’t so lucky and who might not see any presents at Christmastime. It was all a little over the 3 year old’s head, but the older two really got it and enjoyed dropping the presents off at our local police department for Toys for Tots. I could see the delight on their faces when we filled the entire donation box with our collection.
This year, we aren’t hosting a large birthday gathering. But we intend to continue the tradition anyway, and have each of our kids pick out a toy or two to donate. And as they get older and more emotionally mature, I can only hope that these little lessons sink in and pave the way for greater kindnesses. And I hope to teach them day-to-day kindnesses too, not just holiday ones, because every little bit helps.
Vanilla Bean Coconut Flour Cupcakes and Teaching Children About Kindness
Ingredients
Cake:
- 1 cup almond milk
- 1 vanilla bean
- 1 cup coconut flour
- ¾ cup Swerve Sweetener or other erythritol
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large eggs lightly beaten
- ½ cup butter melted
- 1 teaspoon vanilla
- ½ teaspoon stevia extract
Frosting:
- ½ cup butter softened
- 2 cups powdered Swerve Sweetener or other powdered erythritol
- 6 to 8 tablespoon heavy cream
- 1 vanilla bean
- 1 teaspoon vanilla extract
Instructions
- For the cake, heat almond milk in a medium saucepan over medium heat. Split vanilla bean lengthwise and use a sharp knife to scrape out seeds. Add seeds and bean to almond milk and bring to a gentle simmer. Remove from heat and let steep 30 minutes. Remove vanilla bean.
- Preheat oven to 325F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together coconut flour, sweetener, baking powder and salt. Break up any clumps with the back of a fork.
- Stir in eggs, melted butter and almond milk and stir vigorously. Stir in vanilla extract and stevia extract and continue to stir until mixture is smooth and well combined.
- Divide batter between prepared muffin cups and bake 20 to 30 minutes or until tops are set and a tester inserted in the center comes out clean. Let cool.
- For the frosting, beat butter until creamy. Add sweetener, ½ cup at a time, until well combined. Add 6 tablespoon cream and beat until well combined. If frosting seems stiff, continue to add cream, 1 tablespoon at a time, until desired consistency is achieved.
- Split vanilla bean lengthwise and scrape out seeds. Add seeds and vanilla extract to frosting and beat until combined.
- Pipe or spread onto cooled cupcakes.
Lauren says
is it possible to make these into lemon cupcakes? I really want to do your lemon strawberry cupcakes but I don’t like Almond flour so I was hoping to turn this Coconut flour recipe into the lemon cupcakes and top with your strawberry frosting.
Carolyn says
Yes, you absolutely could. FYI, I do intend to update this recipe soon. 🙂 I’d do lemon extract, some lemon juice, and plenty of lemon zest.
Roberta Worley says
Hi Carolyn, would subbing some of the flour with shredded coconut be a bad thing? My dad used to request that my mom make coconut cupcakes with peanut butter frosting. They were delish. I’d like to replicate them and would appreciate any guidance.
Kristin says
As usual, you are a genius! This is now the official birthday cake of our family 🙂 I double it to make a 4 layer cake. My pans are 9 in round, and I bake them for 25 min. I quadruple your chocolate icing recipe from the caramel cupcakes, and it is perfect! I have served this to non low carb family members, and it is a hit! Thank you for all of your dedication to this community, tit is so wonderful to be able to continue with our family traditions without sacrificing our health!
Patti says
Would I need to grease the pans if wanting to make this as a cake?
Thanks
Carolyn says
Yes, you should always grease your pans and line with parchment.
Yvette says
Thanks for posting this recipe. I am trying to use coconut flour, and this recipe is very good. The cupcakes are moist and delicious. You are expanding my coconut flour know how.
Carolyn says
So glad you like it!
Beth says
do these taste like eggs
Carolyn says
No, they taste like cupcakes.
Nicole Goins says
I kid you all NOT!!! These are the BEST cupcakes ever! The key to its flavor is the vanilla bean! OMG! My kids and I are tearing them up!!!!! You are AMAZING Carolyn! Thank you for sharing your talent!
Carolyn says
Wow! Thanks for that glowing review. 🙂