Looking for a basic yellow cupcake? These Sour Cream Vanilla Cupcakes have only 1.4 net carbs each. They are great plain or with your favorite icing. I also love them with strawberries and whipped cream.
These Sour Cream Vanilla Cupcakes are perfect. Especially with Fluffy, Shiny, Dark Chocolate Frosting. They are very flavorful, gluten free, grain free, sugar free, low carb, and a THM S.
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 THM 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 cupcakes.
These cupcakes are perfect. They are very flavorful, gluten free, grain free, sugar free, low carb, and a THM S. I’m thrilled to have a batch in the freezer so I don’t have to miss out at all of our celebrations.
This makes 1 dozen cupcakes.
Ingredients:
4 T. butter, softened
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
4 eggs
1 tsp. vanilla
1/4 cup sour cream
1 cup almond flour
1/4 cup coconut flour
1 tsp. baking powder
1/4 tsp. salt
In a bowl with an electric mixer cream the butter and gentle sweet 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.
I use these as the base in my Raspberry Lemonade Cupcakes. That one has much better pictures too. They are pretty enough for a baby or bridal shower. Or just to hide in the back of fridge and eat daily.
Yields 1 dozen cupcakes
Save Recipe
Ingredients
- 4 T. butter, softened
- 1/2 cup THM gentle sweet (or my copycat)
- 4 eggs
- 1 tsp. vanilla
- 1/4 cup sour cream
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp. baking powder
- 1/4 tsp. salt
Instructions
- In a bowl with an electric mixer cream the butter and gentle sweet 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.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 118
|
|
%Daily Value
|
|
Total Fat 10.8g
17%
|
|
Saturated Fat 4.3g
21%
|
|
TransFat 0.0g
|
|
Cholesterol 67mg
22%
|
|
Sodium 102mg
4%
|
|
Total Carbohydrates 2.5g
1%
|
|
Dietary Fiber 1.1g
5%
|
|
Sugars 0.6g
|
|
Protein 3.8g
|
|
Vitamin A 4%
Vitamin C 0%
|
|
Calcium 5%
Iron 5%
|
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Want to save money by making your own sugar free sweetener blend similar to Gentle Sweet? Check out my sweetener post here.My affiliates: Amazon
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I have THM baking blend. How much would I use for this to make it work?
A little bit less than the flours called for.
Can I use super sweet? That’s all I have but, I don’t want to ruin them.
I think so but I can’t guarantee it since I haven’t tried. They should be ok without the bulk of the gentle sweet.
Just made these with my daughter and half of the cupcake got stuck to the cupcake cup. I think next time I’m going to only cook them for 25 minutes.