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.
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.
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 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 at all of our celebrations.
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 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.
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.
Which icing to use for keto cupcakes?
There are dozens and dozens of ways to top these. One of my absolute favorites is with a chocolate frosting. You can see the chocolate frosting used for these cupcakes here.
I also 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 Raspberry Lemonade 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!
I hope you love these Low Carb Cupcakes!
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.
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.
Notes on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.