Keto Cupcakes
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.
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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 tbsp butter softened
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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 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.
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.
A week in the fridge, months in the freezer. Enjoy your trip!
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.
MFP does not subtract sugar alcohol. I subtract sugar alcohol manually with my program when calculating carbs.
Hi, looks great! Any idea on what to substitute as I cannot have sucralose or stevia? Any other sweeteners substitutes?
You could use all xylitol and/or erythritol without the stevia. You will need to increase the amount.
If I use erythritol only what amount do I need to increase to?
Up to twice as much. I’d try 3/4 cup and taste the batter. You can always add a little more.
How do you store these?
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.
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!
Would you mind sharing what size cake pan you use? And do you need the same baking time?
Thanks for sharing. I was thinking of doing the same thing.
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!
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
Thank you for telling us how you made them dairy free! That is very helpful. I’m glad you liked them 😀
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.
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!
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.
Try using parchment cupcake liners. Nothing sticks. I love those! Bought them on amazon.
Thank you! Will try that… I’ve also started cooking them less time and that helped a little.
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.
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.
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!
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?
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.
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?
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.
Thank you. I am eating them plain.
Could I use THM baking blend in place of the flours? If so how much? Please..
It should sub in 1:1.
What is the nutritional info for these? Specifically sugar and carb count
I don’t track those. You can find out pretty easily by putting the ingredients into an app or website like my fitness pal.
I don’t have gentle sweet but I have thm sweet blend. How much of that should I use? Thank you
There are some thm sweetener conversion charts on Pinterest. I would look over there. Good luck!
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!
These look great!! I have all the ingredients but the sour cream. Do you think I could substitute plain, fat free Greek yogurt? Thanks
Yes! They should be interchangeable. I use either in my favorite muffin in a mug recipe depending on what I have on hand.
What temperature do you bake them at and how long?
Sorry! Thanks for catching that. I’ll edit it now. Bake at 350 for 30-35 min.