Almond Flour Cupcakes have the perfect texture, flavor, and buttercream frosting that is irresistible. Low Carb, Keto, Gluten-Free, Grain-Free, and THM S!
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 almond flour, 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.
Frosting:
Cream together the butter and cream cheese in an electric mixer. Slowly add the powdered erythritol. Mix until light and fluffy.
Notes
Nutrition: These have only 2.4 NET carbs each including the frosting!To Store: keep the almond flour cupcakes in an airtight container, and they will last around 4-5 days in the fridge. To Freeze: put the cupcakes in a freezer-safe bag or container, and they will last 2-3 months. Frost, after you thaw the cupcakes, then serve like you normally would. Notes on Sweeteners: