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Sour Cream Vanilla Keto Cupcakes Low Carb Gluten-Free

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Looking for basic yellow healthy cupcakes? These Sour Cream Vanilla Keto 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.

One of the Sour Cream Vanilla Keto Cupcakes in a polka dot wrapper on a white plate

Classic Sour Cream Vanilla Keto Cupcakes – Low Carb, Grain-Free, Gluten-Free, THM S

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.

A large glass bowl of healthy cupcake batter

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.

A muffin tin lined with paper liners full of batter for the keto cupcakes

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.

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.

 

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5 from 5 votes
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Sour Cream Vanilla Cupcakes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Looking for a basic yellow cupcake? These Sour Cream Vanilla 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.

Course: Dessert, Snack
Cuisine: American
Servings: 12
Calories: 128 kcal
Author: Taryn
Ingredients
Instructions

  1. 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. 

  2. Stir in the flours, baking powder, and salt until thoroughly combined. Divide batter between 12 muffin cups lined with paper liners.

  3. Bake at 350 for 30-35 min.
Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
Nutrition Facts
Sour Cream Vanilla Cupcakes
Amount Per Serving (1 cupcake)
Calories 128 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 67mg 22%
Sodium 112mg 5%
Potassium 69mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 4g 8%
Vitamin A 4.5%
Calcium 5.2%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  2. 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.
    Reply

  3. How long will they last in the fridge? I made them today (Sunday) and am going camping Thurs to Sat. Curious if I need to freeze them between now and then.
    Reply

  4. I plugged the recipe into MFP and it came up with 10.2g/ 9.1g of carbs. That's a lot different from 3g...I can't seem to figure out what happened.
    Reply

    • MFP does not subtract sugar alcohol. I subtract sugar alcohol manually with my program when calculating carbs.
      Reply

  5. Hi, looks great! Any idea on what to substitute as I cannot have sucralose or stevia? Any other sweeteners substitutes?
    Reply

    • I store all my low carb baked goods in the fridge. But these should be fine at room temperature for a couple days if you'd prefer that. They do freeze well too.
      Reply

  7. Absolutely delish!...I've made this recipe twice in the last week and both times instead of using the batter for cupcakes I poured it into a cake pan. Thought the batter may be to much to raise but had no problem at all with baking it. I made a cream cheese frosting for it. No one knew it was sugar free and keto!! Will def be using this again and again!
    Reply

  8. It’s my sons birthday and I’ve been Keto for 3 months so I shouldn’t have regular birthday cake. I made these for me and they are sooo good. I like them without frosting. This will be my go to recipe. Thanks!
    Reply

    • I forgot to mention I modified the recipe, keeping it dairy free. Instead of sour cream I used vanilla flavored almond yogurt. Instead of butter I used Nutiva organic shortening
      Reply

  9. My Birthday tomorrow and I was craving cake. So make these today. Very tasty - could use a bit more Vanilla or some other sort of flavouring. Only needed 20 minutes to bake these - good thing I checked. Used cream cheese and Swerve Icing sugar and more vanilla for the icing.Will definitely make these again. Yum Thanks for the recipe.
    Reply

  10. I made the cupcakes and it came out sooooo good! I reduced the sugar substitute quantity cos I don't like my cake too sweet, it taste so good. Am few weeks pregnant and these cupcakes come handy, very filling too. Thank you!
    Reply

  11. 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.
    Reply

    • 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.
      Reply

  14. OMG! This review is long overdue. I have really missed cake since going low carb and now I don't have to. I have made these cupcakes at least 10 times and they are fabulous. I used Splenda (personal preference) and sugar free store bought icing(yes lazy) but have adapted to make not only chocolate icing but strawberry too. Took sugar free vanilla icing and mixed with cream cheese and sugar free strawberry preserves. Also filled middle with preserves. Only needed 15 min in oven but perfect every time and love that recipe only make 12 cupcakes. They freeze fully iced beautifully and only have to sit about 15 minutes before devouring in an emergency craving situation. Even serious anti low carbers love this recipe. Thank you for this awesome recipe!
    Reply

  15. i really want to make these protein cupcakes, any idea if i need to adjust the flours if i add a couple scoops of vanilla protein?
    Reply

    • No, I'm sorry but I do not. I've never baked using protein powder. If you find another recipe that is similar that uses protein powder I'm happy to help you try to convert this one.
      Reply

  16. I made this today and it is really good. Thanks for sharing this recipe. Quick question... What would be the THM serving size for this cupcake?
    Reply

    • Hi Maria, if you iced the cupcakes a serving would probably be one. If you didn't ice them and ate them plain or with berries you could probably get away with eating two. I'm not an expert on servings though.
      Reply

  20. I added 1 teaspoon of almond flavor to this recipe to make an THM on-plan coconut frosted birthday cake and these are amazing! Thanks for another great recipe!
    Reply

  21. These look great!! I have all the ingredients but the sour cream. Do you think I could substitute plain, fat free Greek yogurt? Thanks
    Reply

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