Usually my cupcakes are denser made with the Gluten-Free Bake Mix (typically one doesn’t need as much butter in substituting for your regular cupcake recipes), however, these cupcakes had a much fluffier texture, yet not too fluffy.  I'm not a huge fan of too fluffy cupcakes. These were lovely!

13/cups Gluten-Free Bake Mix 2 (425 mL)
1 tsp baking powder (5 mL)
3/tsp baking soda (3 mL)
1/4 tsp salt (1 mL)
2 eggs
1 cup sour cream (250 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4 cup allulose, OR sweetener of choice (60 mL)
1/cup unsalted butter, melted (75 mL)
2 tsp vanilla extract (10 mL)
1 tsp unflavored gelatin (5 mL)
Cream Cheese Frosting:
4 oz regular cream cheese (125 g)
2 tbsp sour cream (30 mL)
4 tbsp powdered erythritol or sweetener of choice (60 mL)
Liquid sweetener to equal 2 tbsp sugar 930 mL)
1/4 tsp vanilla extract (1 mL)

Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt.

In food processor, process eggs.  Add sour cream, liquid sweetener, allulose, butter, vanilla extract and gelatin.  Add dry ingredients and process 1 minute.  

Spray muffin pan with nonstick cooking spray.  Place paper cupcake liners in each muffin cup, and press down to help them adhere. Scoop batter into 12 cupcake liners.  Bake 15 to 18 minutes, or until cake tester comes out clean and cupcakes are turning light brown on top.

Cream Cheese Frosting:  In food processor, process cream cheese, sour cream, erythritol, OR sweetener of choice, liquid sweetener and vanilla extract.

Helpful Hint:  The batter for these cupcakes is meant to be somewhat thick, so not to worry. 

Yield:   12 cupcakes
Without/with frosting
160.4/195.8 calories
4.5/5.5 g protein
13.5/16.8 g fat
0.0 g fiber
4.4/4.8 g net carbs