Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons unsalted butter (Room temperature)
  • 1/2 cup sweetener (Use discount code STAYSNATCHED to save 15%)
  • 4 eggs (Room temperature)
  • 1 cup sour cream (Room Temperature )
  • 1 tablespoon vanilla
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup salted butter
  • 1 teaspoon vanilla
  • 2 tablespoons heavy whipping cream
  • 1 1/2 cups confectioners sweetener

Instruction

  • Watch the video above for visual instructions.
  • Preheat oven to 350 degrees.
  • Combine the butter and sugar in a large bowl. Mix. This may take some time. Ensure the butter and sugar are fully mixed.
  • Combine the almond flour, coconut flour, salt, and baking powder in a separate bowl.
  • Add the eggs, sour cream, and vanilla to the butter and sugar. Mix. 
  • Add the flour and dry ingredients to the wet ingredients (egg and butter mixture). Mix. Be careful not to overmix. Overmixing will result in air bubbles in the batter. See recipe note below.
  • Line a 12 count muffin tin with cupcake liners. Spoon the batter into each tin.
  • Bake for 26-30 minutes. Mine were ready around 27 minutes. You can test if the cupcakes are done by placing a toothpick into the center of a cupcake to see if the toothpick returns without uncooked batter.
  • Allow the cupcakes to fully cool before frosting them and before removing them from the liners. They will fall apart if not allowed proper cooling.