These vanilla Keto Cupcakes are made with sour cream so they are light and fluffy. And they have only 2g net carbs each. These low-carb cupcakes are great plain or with your favorite icing or keto frosting.
Birthday season is coming to our house. It begins with my baby turning 2 on December 30th and continues with everyone else within the next 6 months. Most of my husband's family also has late winter or spring birthdays. Last week I made a batch of Magnolia Bakery's famous vanilla cupcakes to freeze for our first party. They are my favorite.
But they are not Trim Healthy Mama compatible (not even a smidge). I was strong that morning and didn't even lick the mixing spoon. I don't know if I can be that strong at the party once they are covered in buttercream icing. I knew that I needed an alternative for myself so the next day I went to work creating a keto cupcake recipe. Here are my sour cream vanilla cupcakes. I love keto chocolate cupcakes too but there is something about a vanilla cupcake with sweet buttercream frosting that gets me every time.
These gluten free keto cupcakes are perfect. They are very flavorful I'm thrilled to have a batch in the freezer so I don't have to miss out on all of our celebrations. I also love keto vanilla cupcakes with strawberries and whipped cream. This easy low carb cupcake recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Ingredients in Keto Cupcakes
Butter - I use salted butter in my baking recipes. I think the bit of added salt balances out the sweetness of baked goods. If you only have unsalted butter just add a pinch of salt.
Sweetener - I normally use my blend of xylitol (or allulose), erythritol, and stevia but offer suggestions for alternatives in the recipe card.
Eggs - Regular large eggs are the binder in this and help the cupcakes to rise.
Vanilla Extract - Vanilla is the most common extract used in baking. It enhances the other flavors and adds a subtle sweetness.
Sour Cream - Sour cream makes these fluffy keto cupcakes moist and tender. If necessary you can sub in plain yogurt.
Almond Flour - Almond flour has a tender flavor and texture that works well in keto desserts.
Coconut Flour - I prefer to combine coconut and almond flour together. The coconut flour balances the natural oiliness of the almond flour.
Baking Powder - Make sure to check the date on your baking powder to ensure your cupcakes rise properly.
How to make Keto Cupcakes
If you have a hand mixer or food processor it is very very easy to make cupcakes! Simply mix together a couple of ingredients. Add a couple more. Mix more. Add more. Mix. And then just scoop it into cupcake liners. That's it! The prep for these takes 15 minutes tops. I think I can get them in the oven in 8 minutes if my kids aren't helping. If the little ones are helping it probably takes 30. No joke.
Step One: Cream together the room temperature butter and sweetener with a stand mixer or in a large mixing bowl with an electric mixer. Add the other wet ingredients. Mix in the dry ingredients.
Step Two: Divide the cupcake batter between a muffin pan lined with cupcake liners. I normally spray them with nonstick cooking spray to ensure the cupcakes won't stick.
Step Three: Bake the keto cupcakes until they are golden and firm to the touch. Cool completely on a wire rack before frosting.
Variations
Chocolate - You can add chocolate chips to the batter without needing to adjust the other ingredients or baking time. For a chocolate cake batter try my Keto Chocolate Cupcakes with keto chocolate frosting.
Without Coconut - If you want a keto cupcakes recipe without coconut flour try my keto Almond Flour Cupcakes.
Berries - You can fold a few berries into the batter without compromising the low carb cupcakes recipe.
Extracts - The easiest way to change the flavor of keto cakes or cupcakes is to swap out the extract. Orange extract, lemon extract, almond extract, and maple extract are good choices to easily change the flavor profile.
Dairy Free - Try a butter flavored coconut oil in place of the butter and coconut cream in place of the sour cream.
Common Questions
Can I freeze Keto Cupcakes?
Yes! These cupcakes freeze really well. I like having a batch in the freezer of a couple of favorite keto recipes so I'm not tempted by high carb baked goods. A batch of these and a batch of fudge brownies ready to go and I can resist almost anything.
To freeze I recommend wrapping each one tightly in plastic wrap. After I do that I normally just pack them into a gallon-sized storage bag.
Can I double this recipe?
This recipe makes one dozen delicious sour cream vanilla keto cupcakes. If you need more cupcakes then go ahead and double or triple this recipe.
You can also double or triple this to make a sheet cake or layer cake!
Which icing to use for keto cupcakes?
There are dozens and dozens of ways to top these. One of my absolute favorites is with chocolate frosting. You can see the chocolate frosting used for these cupcakes here.
I also love them with keto cream cheese frosting. Or this keto recipe for vanilla frosting (just add a teaspoon of vanilla extract to the buttercream recipe).
Want a little color on your cupcakes? Try these Homemade Sugar Free Keto Sprinkles! Or buy some from Etsy. I love the sprinkles from Nicole at TheSprinkleCompany.
More Variations
I use this batter as the base in a few of my other healthy cupcakes. This is a great recipe to start with and then play around with the flavors and top them as desired. These are a good inspiration if you aren't sure how to top the sour cream vanilla cupcakes:
My Keto Lemon Cupcakes are pretty enough for a baby or bridal shower. They are filled with lemon curd, a fresh raspberry, and then topped with Raspberry Buttercream!
Cranberry Bliss Cupcakes mimic the flavors of the classic Starbucks treat. With a cranberry filling and cream cheese icing, they are the perfect bite.
Or turn them into my Tagalong Cupcakes if peanut butter and chocolate are more your thing. My Chocolate Peanut Butter Cupcakes are a fave low carb recipe in my house.
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Sour Cream Vanilla Keto Cupcakes
Ingredients
- 4 tablespoon butter softened
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 1 teaspoon vanilla
- ¼ cup sour cream
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
- Stir in the flours, baking powder, and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners.
- Bake at 350 for 20-25 min. Some ovens will take up to 30. You want the cupcakes to be firm to the touch and golden brown.
Video
Notes
Nutrition
Originally Published December 21, 2015. Revised and Republished February 23, 2023.
Lorna Lacey says
These were so delicious! I happened across your post of this recipe and decided to make them tonight. Before I knew it I had eaten 4 as soon as I could get them cooled out of the oven lol. I ate them plain lol, cant even imagine eathing them with a frosting. I dont eat chocolate but other frostings or toppings would be sensational. I used Monfruit with erythritol came out perfect. Now I know they are fantastic, I am going to double or triple that recipe and freeze some for later.
Dana says
Can you use anything that doesn’t have erythritol in it? I can’t use it because I have sensitivities to it.
Taryn says
You can make my sweetener with just xylitol and stevia. Joyfilledeats.com/sweetener
Lauren says
Have you tried these with a nut free baking blend? We have a nut allergy in our house.
Taryn says
I have not but from my experience sunflower seed flour is a great sub for almond flour. I would use that and keep the rest of the recipe the same.
Lynn says
Could I use just almond flour instead of almond and coconut?
Can I use sweet and low as the sweetener or honey?
Thank you
Taryn says
All almond flour should work. If the batter seems too liquidy add a little extra. I'm not sure about sweet and low. Honey may work but you'll need to decrease one of the other liquids and I have not tested it so I can't guarantee it. Sorry.
Sandi says
I love that these fluffy cupcakes are keto!
Liz says
Who knew keto cupcakes could taste so good!! These were yummy. Thanks for the terrific recipe!!
Fiorenza says
These little delights were perfect served with coffee. What a great idea, thanks.
Candi Elm says
Someone just asked to make gluten free cupcakes for their birthday. I wish I had this recipe at the time. Looks amazing.
Jaclyn says
These cupcakes are so delicious - thank you for sharing the easy recipe!
Sandi says
I love that these are gluten-free, I can't wait to try them.
Ije says
So I made the recipe to the T... I used swerve as my sweetner, but I think I may have put to much because now it leaves a little after taste in my month for about 2-3 minutes. Either way the smell is amazing and smells just like regular cupcakes. I haven't put any topping on them because I'm trying to get away with eating 2 not just 1. I've been keto for almost a month and needed a sweet treat. I read through the comments half way adding the cupcakes into silicone cups and added the baking soda and heavy cream... I definitely like that addition. Is the taste supposed to be overwhelmingly sweet or did I put to much sweetner? I wonder if after freezing there would be a different taste?
Mary says
How much heavy cream and how much baking soda did you add to the recipe? Thanks!!
Yvonne says
I absolutely love this recipe!! The cupcake is soooo delicious thank you. 🙂
I used Swerve granular and added some splashes of heavy cream with a pinch of baking soda. They’re super moist! Only downside is it sunk in the middle. Which is fine with me because I can fill them with raspberry jam and top them with loads of frosting. I used the convection bake setting on my oven for 15min. Had to add an additional 2 min. Toothpick came out clean after the additional 2 min. I’M SO HAPPY!!
Steph says
how much swerve did you use in the recipe?
Yvonne says
1/2 cup of swerve granular.
Also I forgot to mention I sifted both flours with the salt and baking soda plus baking powder.
Ije says
Ahhhh see I did 1 cup because the edit said to add more than the recipe called for since it wasnt her sweetner...
Tamara says
Can you post how you make your own combo sweetner mixture?
Thanks!
Taryn says
Of course! There should also be a clickable link on the words "my sweetener". https://joyfilledeats.com/sweetener
Amy says
Would it be possible to sub organic yogurt for the sour cream?
Taryn says
Yes, yogurt should be fine.
Robin Blackley says
If I only have stevia, how much should I use?
Taryn says
I'm not sure pure stevia will work in this recipe.
Vicki Griffin says
How can I make these chocolate?
Taryn says
I have a chocolate cupcake here: https://joyfilledeats.com/dark-chocolate-peppermint-cupcakes/
Annie Parkinson says
Hi, sorry i don't bake often but crave something sweet. Bit unsure on how big the cup measurement of sugar should be 🤔. Please can you advise of the measurement? Thank you in advance
Taryn says
You want to make these with regular white sugar? You would use twice as much as my sweetener.
Annie Parkinson says
Thank you, I want to use sweetener but not sure how much a cup is? How many grams? Sorry just don't want to put too much sugar in. Thank you in advance
Jo says
Made the cupcakes and they turned out moist and delicious! Do you think I can freeze individual cupcakes with your mentioned yogurt chocolate frosting? (My son doesn’t like cream cheese frosting and I don’t know what other frosting will freeze well?)
Taryn says
I've frozen the cupcakes plain successfully but haven't frozen the icing yet. I think it would work. If you try let me know how they turn out 😀
Donna says
Would Lakanto monk fruit sweetener work as a substitute?
Taryn says
Yes, I think so, but you will need more. It's not as sweet as the blend I use. Try 1.5 times the amount.
Barbara Benton says
These are good, and I'm glad I made them. 30-35 minutes seems like a long time for cupcakes. I took a chance and set my timer for 20 minutes. Mine came out very brown, and could probably cook in 18 minutes. Very good flavor, and I'll definitely make again.