Vanilla Cupcakes with Cream Cheese Frosting (Almond Flour)

almondflourcupcakes An easy Almond Flour Cupcake recipe with a moist vanilla crumb and delicious buttercream frosting. dairy-free, gluten-free, and keto-friendly.

4 Tbsp. butter, softened
½ cup granulated monk fruit sweetener or erythritol
4 large eggs
1 tsp. pure vanilla extract
¼ cup sour cream
1½ cups almond flour
1 tsp. baking powder
¼ tsp. sea salt

Cream Cheese Frosting:
2 cups powdered erythritol
4 oz butter
2 oz cream cheese

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease and line a 12-count muffin tin with paper liners.

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 for 20-25 minutes. You want the cupcakes to be firm to the touch and golden brown.

Make the Frosting:
Cream together the butter and cream cheese in an electric mixer. Slowly add the powdered erythritol. Mix until light and fluffy.

Makes 12.

Cook's Notes:

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.