Looking for basic yellow healthy cupcakes? These Sour Cream Vanilla Healthy Cupcakes have only 2 net carbs each. They are great plain or with your favorite icing. I also love them with strawberries and whipped cream.
Birthday season is coming in 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 one. Here are my sour cream vanilla HEALTHY cupcakes.
These 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 at all of our celebrations.
I use these 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 Raspberry Lemonade Cupcakes are pretty enough for a baby or bridal shower. Or just to hide in the back of the fridge and eat daily.
Looking for a basic yellow cupcake? These Sour Cream Vanilla Healthy Cupcakes have only 2 net carbs each. They are great plain or with your favorite icing. I also love them with strawberries and whipped cream.
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 30-35 min.