Sugar Free Vanilla Cupcakes

These Keto Low-Carb Vanilla Cupcakes are made with delicious buttercream frosting. This is the best, quick, and easy dessert recipe using almond flour, coconut flour, and sour cream to create a homemade cake mix. Serve these for birthdays, special occasions, or holidays!

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This post was originally published in December 2018. It has since been updated.

How to Make Soft Homemade Keto Cupcakes

1. Combine the dry ingredients, almond flour, sweetener, coconut flour, baking powder, and salt in a mixing bowl and mix.
2. Combine the wet ingredients, eggs, sour cream, and butter in a separate bowl, and mix.
3. Combine the wet and dry ingredients.
4. Line a muffin pan with cupcake liners and add the batter into each.
5. Add in the cupcake batter and bake.

Use Room Temperature Ingredients

Use room temperature butter to help mix the butter and sweetener. Do not overmix the cake batter. Overmixing the batter will result in air bubbles in the batter (I sometimes get these myself).

This will result in small holes in the top of the cupcakes. Since these are frosted cupcakes, if this happens, it is easy to conceal with frosting. Check out this article on How To Prevent Air Bubbles in Cake.

The Use of Coconut Flour

Both almond flour and coconut flour are used in this recipe. A small of amount of coconut flour is used for structure. This will help bind the cupcakes and keep them intact.

Coconut flour is dense and drying, that’s why it will help with structure. Almond flour is used in conjunction, to produce moist cupcakes.

You cannot swap 1 for the other in this recipe, as they do not have a 1:1 substitution ratio.

What Type of Sweetener to Use

To lighten up this recipe, I use granular monkfruit sweetener (to substitute white sugar). These sweeteners are natural, zero-calorie, zero-carb, and won’t spike blood sugar. I love that sweetener doesn’t have an aftertaste.

If you use something like stevia, you can follow the standard method you use for converting refined sugar to stevia. Monkfruit sweetener measures 1:1 like refined sugar.

How to Make Fluffy Homemade Buttercream Frosting

1. Combine butter, vanilla, and heavy cream (I used heavy whipping cream).Mix.
2. Add in the powdered monkfruit sweetener and mix.

Why is Sour Cream Used in this Recipe?

Sour cream will make the cake super moist! Growing up, my mom made 7up pound cake often. She used sour cream in her recipe. You CANNOT taste sour cream in this recipe.

How to Substitute Sour Cream

Sour cream actually doesn’t have much taste to it. Paired with butter and sweetener, there will be plenty of flavor! You can also substitute plain Greek yogurt.

How to Store the Cupcakes

Because of the frosting the cupcakes will need to be stored in the refrigerator. I placed the cupcakes in a cake cover and refrigerated for up to a few days.

Recipe Tips

• You can frost these cupcakes by spreading the frosting with a knife or you can use a star piping tip. If you have never used pastry bags and piping tips, check out this post on How to Frost Cupcakes.
• Allow the cupcakes to cool before you frost them. Certainly, allow them to cool completely before you remove the cupcake wrapper. If you dive in too soon, they will fall apart! I have actually found the best texture after storing these in a cake cover overnight in the fridge.
• The amount of the ingredients used in this recipe for the buttercream frosting is enough to completely frost the top of each cupcake. I chose to partially ice each and saved the remaining frosting for an additional batch of cupcakes.

More Dessert Recipes

Sugar Free Cheesecake
Keto Chocolate Chip Cookies
Keto Peanut Butter Cookies
Keto Avocado Brownies
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Pumpkin Spice Fat Bombs
Keto Pumpkin Mug Cake
Keto Sweet Chaffles
Keto Chocolate Mousse
Sugar Free Pound Cake
Sugar Free Cookie Dough
Banana Split Pie

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