Keto Salted Lime Margarita Cupcakes

Don’t build a wall, make keto cupcakes! For Cinco de Mayo, I hope you’re out there supporting your local Mexican food restaurants and businesses (and I don’t mean Chipotle!), but if you’re home wondering what’s for dessert, I have just the thing! These keto cupcakes are decadent bites that are packed with flavor, and if you give them a little while in the refrigerator, they’ll taste even better as the frosting thickens.

This recipe makes 12 keto cupcakes, so I’ve included the nutritional data per cupcake (1 net carb each!)  in case you want just one or you want all of them!

For more Cinco de Mayo inspiration, learn how to make keto taco shells and sugar-free taco seasoning. A few other goodies for Cinco de Mayo are my  Mexican Casserole and Taco Rolls, and Mexican Pizza!

Keto Salted Lime Margarita Cupcakes Recipe

Servings: 12

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Nutritional Facts: 1g Net Carbs| 168 Calories | 17g Fat | 2g Carbs | 3g Protein | 1g Fiber

Ingredients:

For the cupcakes:

• 4 tbsp salted butter, softened
• 1/4 tsp vanilla extract (or almond!)
• 1 large egg
• 1/2 tsp lime juice
• 1/2 tsp baking powder
• 1 tsp Steviva Blends (or double for granulated erythritol)
• zest of one lime
• 1/2 cup fine almond flour

For the frosting:

• 8oz cream cheese, room temp
• 4 tbsp unsalted butter, room temp
• 1 tsp vanilla extract
• 1 tbsp lime juice (or more to taste)
• zest of 1 lime
• 1 1/2 tbsp Steviva Blends (or double for granulated erythritol)
• Optional: Flaked salt (like Malden’s)

Steps:

1. Preheat oven to 375 degrees F, and line a mini muffin tin (12 cups) with 12 mini muffin liners.
   
   
2. In a bowl, use a hand mixer to blend all the wet cupcake ingredients, then mix in the dry.
   
   
3. Spoon the batter (will be thick-ish) into each of the cups. They should fill about 75% of the way.
   
   
4. Pop in the oven for about 10 minutes, or until browned on top.
5. Remove cupcakes from the oven, and allow to cool completely (you don’t want your frosting melting!)
   
6. In a bowl, use a hand mixer to blend all of the frosting ingredients EXCEPT the salt, starting with the cream cheese, then butter, then adding the rest. Blend well, which will help the sweetener absorb.
7. Finally, spoon the frosting into a pastry bag with a tip, or if you don’t have one, spoon it into a plastic ziplock and then cut the tip off the corner of the bag to pipe the topping out evenly onto each cupcake.
8. Chill for at least an hour in the fridge. They’re most excellent when cold.
9. For garnish, you can slice up a lime as pictured, and a great addition is some flaked salt sprinkled over the top (like Malden’s) because it’s not a super salty type of salt, but gives an extra kick!
   
   
   
   
10. Finally, enjoy! Refrigerate to store.

Recipe Note: These cupcakes are great when cooled, but once they’ve spent a night in the refrigerator, they’re especially good because the frosting thickens up.

Salted Lime Margarita Cupcakes

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 Servings 1x
• Category: Desserts

Scale 1x2x3x

Ingredients

For the cupcakes:

• 4 tbsp salted butter, softened
• 1/4 tsp vanilla extract (or almond!)
• 1 large egg
• 1/2 tsp lime juice
• 1/2 tsp baking powder
• 1 tsp Steviva Blends (or double for granulated erythritol)
• zest of one lime
• 1/2 cup fine almond flour

For the frosting:

• 8oz cream cheese, room temp
• 4 tbsp unsalted butter, room temp
• 1 tsp vanilla extract
• 1 tbsp lime juice (or more to taste)
• zest of 1 lime
• 1 1/2 tbsp Steviva Blends (or double for granulated erythritol)
• Optional: Flaked salt (like Malden’s)

Instructions

1. Preheat oven to 375 degrees F, and line a mini muffin tin (12 cups) with 12 mini muffin liners.
2. In a bowl, use a hand mixer to blend all the wet cupcake ingredients, then mix in the dry.
3. Spoon the batter (will be thick-ish) into each of the cups. They should fill about 75% of the way.
4. Pop in the oven for about 10 minutes, or until browned on top.
5. Remove cupcakes from oven, and allow to cool completely (you don’t want your frosting melting!)
6. In a bowl, use a hand mixer to blend all of the frosting ingredients EXCEPT the salt, starting with the cream cheese, then butter, then adding the rest. Blend well, which will help the sweetener absorb.
7. Finally, spoon the frosting into a pastry bag with a tip, or if you don’t have one, spoon it into a plastic ziplock and then cut the tip off the corner of the bag to pipe the topping out evenly onto each cupcake.
8. Chill for at least an hour in the fridge. They’re most excellent when cold.
9. For garnish, you can slice up a lime as pictured, and a great addition is some flaked salt sprinkled over the top (like Malden’s) because it’s not a super salty type of salt, but gives an extra kick!
10. Finally, enjoy! Refrigerate to store.

Notes

These cupcakes are great when cooled, but once they’ve spent a night in the refrigerator, they’re especially good because the frosting thickens up.

Nutrition

• Serving Size: 1 cupcake
• Calories: 168
• Fat: 17g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 3g

Keywords: Margarita Cupcakes

If you love these Margarita Cupcakes then you will love my Mini Coconut Cream Pies. Be sure to try them both and let me know which is your favorite in the comments below.