Preheat the oven to 160℃.
Combine the cupcake batter ingredients with a stand mixer.
Spoon into a prepared cupcake tray filling 3/4 of the way with batter.
Bake for 20-25 minutes or until a skewer comes out clean. Remove from the tray and cool on a wire rack before topping with your favourite frosting. (see notes)
Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
I use grass-fed butter, but you can substitute with light tasting oil or ghee if preferred.
I use and recommend Bob's Red Mill Doubling Acting Baking Powder for this recipe and for all low carb gluten-free baking. It really helps give a good rise and consistent baking results every time.
Sour cream can be replaced with yogurt or coconut cream (if a dairy-free keto cupcake is required).
I use a USA Crown Top Muffin Tray for the cupcakes pictured. I do not spray or line the pan. However, if you are using a pan that does stick either use cupcake liners or grease the pan as needed.
Making Keto Cupcakes with thermal-cookers.
Magimix Keto Cupcakes - I use the food processor attachment and simply pulse the cake batter until it just comes together. This ensures I do not over-whip the batter. Use our incredible keto frosting recipe to pipe onto your keto cupcakes.
Thermomix Keto Cupcakes - the method to make this recipe is in the recipe card above.
Serving: 1cupcake (frosted) | Calories: 223kcal | Carbohydrates: 6g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 76mg | Potassium: 36mg | Fiber: 4g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg | Magnesium: 3mg | Net Carbs: 2g