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.
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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Video
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.
Notes
Nutrition
Originally Published December 21, 2015. Revised and Republished February 23, 2023.
Can you use all almond flour instead of coconut and almond? Thanks! Love your recipes!
Yes, I do that in this recipe: https://joyfilledeats.com/almond-flour-cupcakes/
This looks like a promising recipe to use for a homemade sour cream, coffee cake. Do you think that will work?
I do use this batter as a base for coffee cakes. Here is one: https://joyfilledeats.com/low-carb-cinnamon-roll-cake/
You could add this crumb topping and omit the cinnamon swirl if you want (you may need to double it): https://joyfilledeats.com/glazed-crumb-donuts/
Am I able to use 1/2 C allulose in this recipe?
Hi Lisa, I think that would work. LMK if you try!
light, fluffy and easy to make. Added a little bit of orange extract to my butter and it was spectacular.
These look absolutely AMAZING!!! Could I substitute THM Baking Blend for the almond and coconut flours?
Yes, enjoy!
Thank you so much for this recipe!
This was by far the best cupcake recipe I have made in a very long time.
It always feel as if something is missing but this one, its like the real thing,
I added extra vanilla to give it that nice vanilla cupcake taste.
Fabulous!!!
can I use silicone muffin liners instead of parchment?
I think silicone would work but haven’t tested it. I would grease them.
These look really great … as do all of the above comments. I have really missed “sweets” and I am so excited that this will solve that problem. Plus there are so many different flavors available to us. I have one question: Can you use extracts such as Maple or Lemon in the cake batter to give it a different flavor??? Thanks so much for your wonderful recipe.
Yes, absolutely. Enjoy!
Loved these! Easy to follow and a joy to make. This recipe is going in my favourites folder.
Loved this recipe, I added raspberries in the cream cheese icing
These are delicious cupcakes and easy to make. They’ll be a favorite in my house. It’s great that I can change out the flavouring or add a bit of sf lemon curd, or add frosting. I left these plain but they were great! I used Bocha Sweet granulated and really beat the butter with the sweetener for a long time, but they turned out great. I also used parchment cupcake liners and they come out really easy. So tasty and I had to taste (ahem) quite a few .. they taste like regular bakery cupcakes. Thanks for a great recipe!
Absolutely delicious!
can you sub greek yogurt for the sour cream?
Sure!
These had such a nice texture and crumb for not being baked with sugar! They were really good. I switched to vanilla icing for my “no chocolate” granddaughter and they were a big hit! Thank you!
Such a tender crumb! Really delicious cupcakes. I also loved all the filling suggestions. This recipe is a keeper!
This is another wonderful recipe! I couldn’t find my cupcake cups so I made it in an 8×8 pan. I measured and then sifted the dry ingredients and it was the lightest, most tender almond flour cake I have ever made. The cream cheese icing is perfect for the cake. Thank you!