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.
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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.
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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📖 Recipe
Ingredients
- 4 tablespoon butter softened
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 1 teaspoon vanilla
- ¼ cup sour cream
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon 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.
Sue says
New to Keto baking. I would love to try these. Can anyone tell me how much Swerve to use. I was little confused by the coversions. Thanks!
Taryn says
You would use 3/4 cup of swerve.
Sue says
Nust2 made these! They are so good. Even though I sprayed a little Pam in the cupcake liner still stuck a bit. But so good I just scraped it clean 😋
Granee says
This is the very first time I have made one of your recipes and let me just say that you have a new follower. I generally throw all keto baked goods in the garbage after one bite. So glad I decided to try one more keto recipe. Delicious !!! Now I’m excited to make many more of your recipes. Thank you😁
Lori says
If I don’t have coconut flour can I use all almond flour?
Taryn says
Here is a recipe based on this one with just almond flour: https://joyfilledeats.com/almond-flour-cupcakes/
Venus Childress says
These are just amazing Taryn!
I bought mascarpone to mix with whipped cream for frosting. I never got that far... The only mascarpone was espresso flavored and tasted perfect spread on top of the cupcake.
Thank you so much for this recipe.
Teresa Dale says
I made these to use as the 'shortcake' for my strawberries and whipped topping. They were delicious and definitely passed the hubby test. Will definitely make them again.
Mary Tessner says
I thought these were very good. My husband liked them too. I added frozen blueberries so these cupcakes are a “treat”.
Michaella Humphrey says
How about using THM Baking Blend?
Taryn says
You can. Use a bit less than the amount listed.
Bethany A Ertle says
These make 10 not 12
Taryn says
I make 12. I guess I put less in each liner. I just use an extra large cookie scoop.
Chrismar says
I am making these tomorrow. I am having a small tea, just 6 people for my Mom for Mother's day. Since I found your site I have made some recipes and all have been great.I am looking through them for my menu for this tea. I do sub light sour cream for things and have not found a difference. I am a type 2 diabetic but my a1c and sugar are well controlled now so I have been adding in foods. Your site is great. I love the fact that you admit to not having control on some foods. I feel the same way, I do not make my infamous coconut ice cream yet because of that. I will someday when i have people over and no leftovers. thanks again for the recipes. They are such a wonderful help.
Taryn says
You should try my Pina colada ice cream! You can leave out the pineapple extract just for a coconut ice cream 😊 joyfilledeats.com/pina-colada-ice-cream and I love the mini treat tubs from tovolo to be able to portion it out.
Delia says
Delicious! My first keto recipe:)
Christine says
Really good taste and texture. Will be my go-to cupcake recipe for sure.
Mazzy says
What could I use To replace the sour cream? Making it for friends, but they are dairy intolerant.
Thanks
Taryn says
Coconut cream should work.
Michele C says
I just made these. My batter was a bit thick so I may add a bit more sour cream or something next time, since I ended up with some mini peaks that browned more quickly. That being said, they weren’t as pretty as yours, but they are delicious and totally worth the 2 net carbs. Thank you 🙂
carrie says
Could I use baking blend?
Anna says
Hands down the best cupcake recipe we have ever tried! Simple, easy and explained very well. Tastes delicious and moist even days later (if they can last that long) ! We followed the directions exactly and wouldn't change a thing! Thank you!
Alicia says
I made these cupcakes today for the first time and they are amazing! I just had one still warm with a tablespoon of sugar free chocolate frosting and it was excellent. I will spray my cupcake liners next time as they stuck a little to the paper liner. Will definitely be saving this as my favorite keto friendly cupcake recipe!
Eve says
Can you use all almond flour and not add the coconut flour?
Taryn says
Yes. You will need a little more since coconut is drier.
Rose says
Made a batch of these an I love them...very moist good flavor
Kimberly Suckow says
I substituted with monkfruit sweetener and they were way too sweet. I read to sub 1.5 cups of monkfruit for 1/2 cup gentle mamma sweet. That can’t be right.
Taryn says
Which sweetener chart did you use? I recommend using 1.5 times the amount listed for Lakanto Monkfruit. That would only be 3/4 cup. 1.5 cups is A LOT.
To save them I'd make them into cake balls. You can mix in cream cheese and form into balls to cut the sweetness.
Mazzy says
I also added the 3/4 lakanto monk fruit sweetener and found them extremely sweet.
Great moist and consistency
.
Taryn says
Thanks for your feedback. I don't test all my recipes with all the available sweeteners, I just offer substitutions based on typical low carb sweetener conversions. I'll make a note on this recipe.
Ashley says
So easy and delicious! Everyone loved them.
Ashley F says
Love how moist these cupcakes are! The sour cream gives it a nice flavor too!