Go Back
Lawrence D. Smith

Tender Almond Flour Cupcakes

Tender almond flour cupcakes made with butter, sour cream, eggs, and vanilla, then topped with a light and creamy buttercream frosting made from butter, cream cheese, and powdered sweetener.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 4 tablespoons butter softened
  • 1/2 cup Joy Filled Eats Sweetener or use an alternative according to the sweetener notes
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/4 cup sour cream
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the Buttercream Frosting
  • 2 cups powdered sweetener
  • 4 ounces butter
  • 2 ounces cream cheese

Equipment

  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula or mixing spoon
  • 12-cup muffin tin
  • 12 paper cupcake liners
  • Wire cooling rack

Method
 

  1. Prepare the Muffin Tin: Line 12 muffin cups with paper cupcake liners and set aside.
  2. Cream the Butter and Sweetener: Place the softened butter and sweetener in a bowl and beat with an electric mixer until the mixture is light and fluffy.
  3. Add Sour Cream and Vanilla: Add the sour cream and vanilla to the butter mixture, then beat until evenly combined.
  4. Incorporate the Eggs: Add the eggs one at a time, mixing after each addition until incorporated before adding the next egg.
  5. Add the Dry Ingredients: Stir in the almond flour, baking powder, and salt until the batter is thoroughly combined.
  6. Fill the Cupcake Cups: Divide the batter evenly among the 12 prepared muffin cups.
  7. Bake the Cupcakes: Bake at 350°F for 20–25 minutes. Depending on the oven, the cupcakes may require up to 30 minutes.
  8. Check for Doneness: The cupcakes are ready when they feel firm to the touch and have developed a golden-brown appearance.
Buttercream Frosting
  1. Beat the Butter and Cream Cheese: Place the butter and cream cheese in an electric mixer and cream them together until smooth and combined.
  2. Add the Powdered Sweetener: Slowly add the powdered sweetener while mixing.
  3. Whip the Frosting: Continue mixing until the frosting becomes light and fluffy.
  4. Finish the Cupcakes: Once the cupcakes have been prepared, top them with the buttercream frosting and serve.

Notes

  • Sweetener choice: The original recipe uses Joy Filled Eats Sweetener, a blend of xylitol, erythritol, and stevia that is twice as sweet as sugar.
  • Sweetener substitutions: For Swerve or Lakanto Monk Fruit, use 1.5 times the amount called for. For Pyure or Trim Healthy Mama Super Sweet, use half the amount.
  • Baking time: Begin checking the cupcakes after 20 minutes. Some ovens may require up to 30 minutes.
  • Doneness cue: The cupcakes should be firm to the touch and golden brown when finished.
  • Storage: Keep the cupcakes in an airtight container in the refrigerator for approximately 4–5 days.
  • Freezing: Store unfrosted cupcakes in a freezer-safe bag or container for 2–3 months. Thaw before frosting and serving.
  • Sweetener substitutions: The stated substitutions generally work in most recipes, although they may not be suitable for candies such as caramel.