The Best 50 Low-Carb, Sugar Free Southern Cupcake Recipes

Southern cupcakes shouldn’t be off-limits just because you’re cutting carbs or skipping sugar. This collection of Low-Carb, Sugar Free Southern Cupcake Recipes keeps the flavors you want (think butter, vanilla, cinnamon, pecans, and chocolate), while helping you avoid the sugar crash that usually follows.

In this post, “low-carb” means you’ll see net carbs called out when possible, so you can track what matters most. Net carbs are typically calculated as total carbs minus fiber, and sometimes minus sugar alcohols (like erythritol or allulose), since they don’t impact blood sugar the same way as sugar. Because labels and sweeteners vary, you’ll also get a reminder to calculate with your own ingredients if you need tight numbers for keto or diabetes management.

You’ll find 50 Southern-inspired cupcakes grouped into five flavor families, so it’s easy to pick your mood. Expect iconic Southern classics, fruity favorites, chocolate lovers’ picks, spiced and nutty treats, plus fun and festive options for birthdays and holidays. The goal stays the same across all of them: a moist crumb, sweet frosting, and that familiar down-home taste, without piling on sugar.

Each recipe is laid out for quick baking and fewer mistakes. You’ll get an ingredient list with exact measurements (one item per line), step-by-step directions (each step on its own line), optional swaps for common needs (like dairy-free or nut-free ideas when they fit), and macros when available (calories, protein, fat, total carbs, fiber, net carbs, and sugar). Since brands can change the numbers fast, treat the macros as a starting point and recalculate if you switch flours, sweeteners, or chocolate.

If you miss hummingbird cupcakes, caramel notes, or a thick swirl of “buttercream” on top, you’re in the right place. Let’s bake Southern style, just with smarter carbs.

Before you bake: the Southern low-carb basics that make these cupcakes work

Low-carb cupcakes can taste like the real thing, but they won’t behave like a classic flour-and-sugar batter. Southern-style cupcakes are supposed to be tender, moist, and rich, with a soft crumb that holds up under frosting. To get that result without sugar and white flour, you need a few smart pantry moves, plus a couple of “old-school” tricks that Southern bakers already know.

Think of this as your pre-bake checklist. When you understand what each ingredient does, you stop guessing, and your cupcakes stop coming out dry, gritty, or sunken.

Low-carb pantry swaps for real cupcake texture

Regular cupcakes rely on wheat flour for structure and sugar for moisture and tenderness. In keto and low-carb baking, you have to rebuild those jobs with a blend of ingredients, not one perfect substitute.

Start with the flour base. Almond flour brings moisture and a cake-like feel, especially when it’s finely milled and blanched. It also plays nicely with butter, sour cream, and cream cheese, which matters for Southern flavors. Meanwhile, coconut flour acts more like a sponge. It gives structure, but it also drinks liquid fast, so you use much less than you think.

A simple rule helps: if you add coconut flour “just because,” you’ll probably end up with dry cupcakes. Use it on purpose, in small amounts, to firm up a batter that looks too loose.

For better lift and a lighter bite, a little protein can help. Whey protein isolate or collagen supports structure without adding carbs. It’s not about making “protein cupcakes.” It’s about helping low-carb batters rise and set before they collapse.

Here’s how the main low-carb “cake builders” tend to act:

Almond flour: Adds moisture and tenderness, can feel heavy if used alone.
Coconut flour: Adds structure, but dries fast, so measure carefully.
Whey protein isolate or collagen: Improves lift and bounce, helps prevent a dense center.

Binders matter even more when there’s no gluten. Eggs do the heavy lifting, so room-temp eggs mix better and bake more evenly. After that, you can choose moisture helpers based on the flavor you’re going for:

Sour cream: Tangy, rich, keeps crumbs soft for days.
Cream cheese: Adds body and that classic Southern “bakery” richness.
Greek yogurt: Similar to sour cream, slightly lighter, still tender.
Mayo (small amount): Sounds odd, works great, it’s mostly oil and egg, so it boosts moisture without making the batter oily.
Gelatin: A quiet helper for softness and structure, especially in cupcakes that need to hold fillings.

If your low-carb cupcakes bake up dry, don’t “fix” it with more sweetener. Add moisture with sour cream, yogurt, or a bit more fat instead.

Sweeteners are where texture often goes wrong. Allulose is the closest to sugar in how it behaves. It keeps cupcakes softer and helps avoid that crunchy edge you sometimes get with sugar substitutes. Erythritol blends (often mixed with monk fruit) can taste great, but they can also recrystallize as the cupcakes cool, which leads to a cool, gritty finish. Monk fruit blends are convenient, but check the label, because most are cut with erythritol. Stevia is powerful, yet it needs bulk. If you use stevia alone, your batter loses volume and bakes up oddly tight unless you add a bulking ingredient.

A few quick sweetener fixes save real headaches:

For a soft crumb, pick allulose when you can.
To reduce grittiness with erythritol, use a powdered version, don’t overbake, and store covered.
If you use stevia, pair it with a bulking sweetener or a recipe designed for it.

Want that brown sugar note without dumping in carbs? You have options, and they’re simple. Some bakers get a convincing “brown sugar” vibe with allulose plus molasses extract. Others use brown sugar-style sweeteners (like brown sugar Swerve) for convenience. If you’re not strict keto, a tiny amount of blackstrap molasses can add real flavor fast, since you’re using it more like seasoning than sweetener.

Common texture mistakes show up early, so watch for them:

Dry cupcakes: Too much coconut flour, overbaked, or not enough fat.
Gritty sweetener: Granulated erythritol, or cupcakes cooled uncovered.
Sunken centers: Batter too wet, oven too cool, or cupcakes pulled out before the center set.

Southern ingredient tips you will use again and again

Southern baking has a “feel” to it, and you can keep that feel even when you cut the carbs. The trick is to hold onto the ingredients and methods that create comfort, like tangy buttermilk flavor, a strong vanilla backbone, and warm spice.

Buttermilk is a big one. It adds tang, helps baking soda do its job, and gives cakes that gentle Southern bite. Since regular buttermilk has carbs, use a quick low-carb version that works in almost any cupcake recipe.

To make low-carb buttermilk, stir together:

1 cup unsweetened almond milk
1 tablespoon lemon juice or vinegar
Let it sit 5 minutes, then use it like buttermilk.

Cream cheese frosting is another Southern staple, and it’s naturally low-carb when you sweeten it right. The main problems are lumps and runny frosting. Both come from rushing.

For smooth, stable frosting:

Soften cream cheese fully (cool room temp, not melted).
Beat it longer than you think, then add sweetener and vanilla.
Add a pinch of salt to keep it from tasting flat, especially with chocolate or pumpkin.

If you’ve ever loved the tenderness of cake flour, you’re really chasing a fine, delicate crumb. You can mimic that feel by using finely sifted almond flour and adding a little oat fiber for a lighter texture. Oat fiber is very absorbent, so treat it like coconut flour’s calm cousin: a little goes a long way.

Moisture is also about fat choice. Butter brings flavor, while oil keeps cupcakes softer after they cool. When you use oil plus butter, you get the best of both. The cupcakes taste rich, yet they don’t dry out by the next day.

Here’s the simple reason this works: butter firms up when cool, but oil stays fluid. That mix helps the crumb stay tender.

Spices do a lot of work in sugar-free baking because sugar usually “carries” flavor. With less sweetness, spices need to be clear and balanced. Keep these on hand for Southern keto cupcakes:

Cinnamon: The everyday favorite, great with nuts and vanilla.
Nutmeg: Adds bakery warmth, use lightly.
Cloves: Strong and bold, a pinch is enough.
Cardamom: Floral and cozy, great in citrus and chai-style cupcakes.

Fruit is tricky in low-carb cupcakes because it adds carbs quickly. Still, you can keep fruit flavor without piling on berries or bananas. Reach for extracts and zest first. Lemon zest, orange zest, and a splash of vanilla can make a “small fruit” recipe taste big. For example, a little banana extract plus toasted pecans can scratch the hummingbird itch without a full banana.

When fruit is limited, build flavor with zest, extracts, and spice, then finish with a tangy frosting.

How to calculate and label macros without stress

If you’re sharing these cupcakes with family, friends, or readers, clear macros build trust. You don’t need fancy math, and you don’t need to make it a project. When macros are available, they usually include: calories, protein, fat, total carbs, fiber, net carbs, sugar, and serving size (here, that’s 1 cupcake).

Net carbs are the number most low-carb bakers watch. The common formula is:

Net carbs = total carbs minus fiber minus sugar alcohols

There’s one wrinkle: allulose is labeled as a carb, but many people subtract it because it doesn’t act like sugar in the body. Since preferences vary, it helps to note what you did if you’re publishing the numbers.

Keep it simple with this quick process:

Weigh your ingredients when you can (especially flours, sweeteners, and chocolate).
Enter everything into a macro calculator (brand names matter).
Divide by the batch size, then label it per cupcake.

The biggest macro surprises come from the fun stuff. Frosting, fillings, and toppings can double the calories fast, and they can sneak in carbs too. If you add pecans, coconut, chocolate chips, or a jam-like swirl, re-run the numbers.

A final tip saves stress: calculate macros for the base cupcake first, then calculate the frosting separately. That way, you can mix and match without redoing the whole recipe every time.

The 50 best low-carb, sugar free Southern cupcakes (ingredients, directions, and macros when available)

Southern cupcakes are comfort food, so the goal here is simple: keep the familiar flavor, then trim the sugar and starch that usually come with it. You’ll notice a few patterns across these recipes, because they work. Allulose helps keep cupcakes softer (less cooling effect than erythritol), almond flour keeps crumbs tender, and extracts plus zest make “fruit-forward” taste possible with very little fruit.

If you’re tracking tightly for keto or diabetes, run your own numbers with your exact brands. Macros can swing a lot based on flour grind, sweetener type, chocolate, and frosting portion.

The iconic Southern cupcakes, made low-carb and sugar free

These are the cupcakes people expect at a potluck or church supper. The versions below keep the vibe, but they skip the sugar spike. You’ll see banana, pineapple, and peach flavors handled with extracts and small measured fruit portions.

classic-southern-hummingbird-cupcake-preparation-74bf9b15 - Keto Sugar Free

1) Classic Southern Hummingbird Cupcakes

You get the classic hummingbird feel (banana, pineapple, pecans, warm spice), but without the heavy fruit load. Banana and pineapple extracts do most of the work, so each cupcake stays truly low-carb.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
2/3 cup granulated allulose
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp fine salt
3 large eggs, room temp
1/2 cup avocado oil (or melted butter)
1/3 cup sour cream
1 tsp vanilla extract
1 tsp banana extract
1/2 tsp pineapple extract
1/4 cup crushed pineapple, well-drained (optional, for “classic” flavor, adds carbs)
1/2 cup chopped pecans, toasted

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk almond flour, coconut flour, allulose, baking powder, baking soda, cinnamon, and salt.
Whisk eggs, oil, sour cream, vanilla, banana extract, and pineapple extract.
Stir wet into dry until smooth.
Fold in pecans (and drained pineapple, if using).
Divide batter evenly among cups.
Bake 18 to 22 minutes, until the tops spring back.
Cool 10 minutes in pan, then cool fully on a rack.

low-carb-red-velvet-cupcakes-cream-cheese-frosting-f11e5408 - Keto Sugar Free

2) Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet should taste lightly cocoa-like with a tangy edge, not like chocolate cake dyed red. The vinegar plus low-carb “buttermilk” gives that classic bite, while gel coloring keeps carbs near zero.

Ingredients (cupcakes)

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup powdered allulose
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
3 large eggs, room temp
1/3 cup melted butter
1/2 cup low-carb buttermilk (1/2 cup unsweetened almond milk + 1 1/2 tsp vinegar, rested 5 minutes)
1 tsp vanilla extract
1 tsp white vinegar
1 to 2 tsp red gel food coloring (or natural red coloring, as desired)

Ingredients (cream cheese frosting)

8 oz cream cheese, softened
4 tbsp butter, softened
3/4 cup powdered allulose
1 tsp vanilla extract
Pinch of salt

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk dry cupcake ingredients (almond flour through salt).
Whisk eggs, melted butter, buttermilk, vanilla, vinegar, and food coloring.
Stir wet into dry until smooth.
Rest batter 3 minutes (coconut flour hydrates).
Divide batter evenly among cups.
Bake 16 to 20 minutes, until set and springy.
Cool completely before frosting.
Beat cream cheese and butter until smooth.
Beat in powdered allulose, vanilla, and salt.
Frost cooled cupcakes.

3) Classic Yellow Cupcakes with Chocolate Buttercream

This one is pure “birthday party in the South,” with a buttery vanilla crumb and a thick chocolate swoop. A little sour cream helps the cake stay soft past day one.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
2/3 cup granulated allulose
1 tbsp baking powder
1/4 tsp fine salt
3 large eggs, room temp
1/2 cup melted butter
1/3 cup sour cream
2 tsp vanilla extract

Ingredients (chocolate buttercream)

6 tbsp butter, softened
1/2 cup powdered allulose
1/3 cup unsweetened cocoa powder
2 to 4 tbsp heavy cream
1/2 tsp vanilla extract
Pinch of salt

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk cupcake dry ingredients.
Whisk eggs, butter, sour cream, and vanilla.
Stir wet into dry until smooth.
Divide batter evenly among cups.
Bake 16 to 20 minutes, until lightly golden and set.
Cool completely.
Beat buttercream ingredients, adding cream until spreadable.
Frost cooled cupcakes.

4) Southern Peach Cobbler Cupcakes

You still get that peachy, cinnamon “cobbler” flavor, but most of the peach comes from extract and a small measured dice. A quick streusel gives the top that bakery-style crumble.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
2/3 cup granulated allulose
2 tsp baking powder
1 tsp cinnamon
1/4 tsp fine salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
1 tsp peach extract
1/3 cup peaches, peeled and finely diced (optional, adds carbs)

Ingredients (streusel)

1/3 cup almond flour
2 tbsp chopped pecans
2 tbsp allulose
1/2 tsp cinnamon
2 tbsp melted butter

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk cupcake dry ingredients.
Whisk eggs, butter, sour cream, vanilla, and peach extract.
Stir wet into dry, then fold in diced peaches (if using).
Mix streusel ingredients in a small bowl.
Divide batter among cups.
Sprinkle streusel evenly over batter.
Bake 18 to 22 minutes, until set.
Cool before serving.

5) Buttermilk Pound Cake Cupcakes

Think of these as mini pound cakes, with a tight but tender crumb and a buttery finish. The low-carb “buttermilk” gives the familiar tang without a lot of carbs.

Ingredients

2 cups blanched almond flour
2 tbsp coconut flour
2/3 cup granulated allulose
1 1/2 tsp baking powder
1/4 tsp fine salt
4 large eggs
1/2 cup butter, softened
1/4 cup avocado oil
1/2 cup low-carb buttermilk (unsweetened almond milk + vinegar, rested)
2 tsp vanilla extract
1/2 tsp lemon extract (optional)

Directions

Heat oven to 325°F (pound cake likes a slightly lower temp).
Line a 12-cup muffin pan.
Whisk dry ingredients in a bowl.
Beat butter and allulose 1 minute.
Beat in eggs, one at a time.
Beat in oil, buttermilk, and vanilla (and lemon extract, if using).
Stir in dry ingredients until smooth.
Divide batter evenly among cups.
Bake 20 to 24 minutes, until set and lightly golden.
Cool fully before eating (crumb firms as it cools).

bourbon-pecan-pie-cupcakes-preparation-b7656d3f - Keto Sugar Free

6) Bourbon Pecan Pie Cupcakes

These taste like pecan pie filling baked into a cupcake, with a buttery base and a sticky-style topping. The bourbon note comes through, but remember most alcohol cooks off in baking, not all of it.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup granulated allulose
1 1/2 tsp baking powder
1/4 tsp fine salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract

Ingredients (pecan pie topping)

3 tbsp butter
1/3 cup allulose
2 tbsp heavy cream
1 tsp bourbon (optional)
1/2 tsp maple extract (optional, boosts “pie” flavor)
Pinch of salt
3/4 cup chopped pecans, toasted

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Make cupcake batter by whisking dry, then wet, then combining.
Divide batter evenly among cups.
Bake 16 to 20 minutes, then cool.
For topping, melt butter in a small pan over low heat.
Stir in allulose and heavy cream until glossy.
Stir in bourbon, maple extract, and salt, then remove from heat.
Fold in pecans.
Spoon topping over cooled cupcakes.

Alcohol-free swap

Replace bourbon with 1/2 tsp vanilla extract plus 1/4 tsp maple extract.

7) Sweet Potato Cupcakes with Cream Cheese Frosting

You don’t need much sweet potato to get the cozy flavor. A small amount plus cinnamon, nutmeg, and vanilla makes it taste like the holiday table, without turning it into a carb bomb.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup granulated allulose
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp fine salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 cup mashed cooked sweet potato (measured, adds carbs)
2 tsp vanilla extract

Ingredients (cream cheese frosting)

8 oz cream cheese, softened
4 tbsp butter, softened
3/4 cup powdered allulose
1 tsp vanilla extract
Pinch of salt
1/2 tsp cinnamon (optional)

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk dry cupcake ingredients.
Whisk eggs, butter, sour cream, sweet potato, and vanilla.
Stir wet into dry until smooth.
Divide among cups and bake 18 to 22 minutes.
Cool completely.
Beat frosting ingredients until smooth.
Frost cupcakes.

8) Banana Pudding Cupcakes

Banana pudding is a flavor memory, so this version uses banana extract plus a simple sugar-free custard. Skip cookie crumbs, or use a crushed sugar-free cookie if you want crunch.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
2/3 cup granulated allulose
2 tsp baking powder
1/4 tsp fine salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tbsp heavy cream
1 1/2 tsp banana extract
1 tsp vanilla extract

Ingredients (quick custard filling)

3 large egg yolks
1/3 cup allulose
1 cup unsweetened almond milk
2 tbsp butter
1 tsp vanilla extract
1/2 tsp banana extract
Pinch of salt
Tiny pinch xanthan gum (optional, for thicker custard)

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk cupcake dry ingredients.
Whisk eggs, butter, sour cream, cream, and extracts.
Stir wet into dry until smooth.
Bake 16 to 20 minutes, then cool.
Make custard: whisk yolks and allulose in a small pot (heat off).
Whisk in almond milk, then cook on low, stirring, until it coats a spoon.
Remove from heat, whisk in butter, extracts, salt, and xanthan (if using).
Chill custard until cool and thick.
Core cupcakes and fill with custard.

9) Key Lime Cupcakes

Key lime should be bright and tangy, like a squeeze of sunshine. Zest does the heavy lifting, while a little juice keeps it real without adding much sugar.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup granulated allulose
2 tsp baking powder
1/4 tsp fine salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
2 tbsp key lime juice (or lime juice)
2 tsp lime zest
1 tsp vanilla extract

Ingredients (lime cream frosting)

8 oz cream cheese, softened
4 tbsp butter, softened
3/4 cup powdered allulose
1 tsp lime zest
1 to 2 tbsp lime juice
Pinch of salt

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk dry cupcake ingredients.
Whisk eggs, butter, sour cream, lime juice, zest, and vanilla.
Combine wet and dry, then portion into cups.
Bake 16 to 20 minutes, then cool fully.
Beat frosting ingredients until smooth.
Frost and finish with extra zest if you like.

keto-coconut-cream-cupcake-recipe-setup-6e5411c4 - Keto Sugar Free

10) Coconut Cream Cupcakes

This tastes like coconut cream pie in cupcake form. Coconut extract boosts flavor without extra carbs, and a little shredded coconut adds the classic chew.

Ingredients (cupcakes)

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp fine salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
1 tsp coconut extract
1/3 cup unsweetened shredded coconut

Ingredients (whipped coconut topping)

1 cup cold heavy cream
2 to 3 tbsp powdered allulose
1/2 tsp coconut extract
Toasted unsweetened coconut, for garnish

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk cupcake dry ingredients.
Whisk eggs, butter, sour cream, and extracts.
Stir wet into dry, then fold in shredded coconut.
Portion into cups and bake 16 to 20 minutes.
Cool completely.
Whip cream with powdered allulose and coconut extract to stiff peaks.
Pipe or spoon whipped topping onto cupcakes.
Garnish with toasted coconut.

Fruity and refreshing flavors that do not spike your sugar

Fruit flavor doesn’t require a cup of fruit. Here, zest, extracts, and small berry portions keep things bright. When there’s a filling, you’ll use yolks plus allulose for body, then a tiny pinch of xanthan if it needs help.

11) Pineapple Upside Down Cupcakes

These keep the “sticky top” vibe with an allulose caramel and a small pineapple accent. If you want strict low-carb, use sugar-free pineapple topping or skip the fruit and use pineapple extract.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 tsp pineapple extract
1 tsp vanilla extract

Ingredients (upside-down topping)

3 tbsp butter
1/3 cup allulose
1/4 tsp caramel extract (optional)
1/4 tsp blackstrap molasses (optional, tiny amount for “brown” note, adds carbs)
12 small pineapple tidbits, well-drained (or sugar-free pineapple topping)
12 small pieces sugar-free maraschino-style cherry (optional), or 1/8 tsp cherry extract in batter

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan with parchment liners.
Melt butter and allulose together over low heat until glossy.
Stir in caramel extract (and molasses, if using).
Spoon a little topping into each liner.
Add 1 pineapple tidbit per cup (and cherry piece if using).
Make cupcake batter by whisking dry, then wet, then combining.
Portion batter over topping.
Bake 18 to 22 minutes.
Cool 5 minutes, then invert each cupcake and peel liner off carefully.

12) Strawberry-Lemonade Cupcakes

These taste like a tart lemonade stand drink with a strawberry twist. The strawberry comes from a small amount of berries plus extract, so the lemon still shines.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
2 tbsp lemon juice
2 tsp lemon zest
1/2 tsp strawberry extract (optional)
1/3 cup finely chopped strawberries (optional, measured)

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk dry ingredients.
Whisk eggs, butter, sour cream, lemon juice, zest, and strawberry extract.
Stir wet into dry, then fold in strawberries (if using).
Portion into cups.
Bake 16 to 20 minutes.
Cool fully before topping.

13) Fresh Strawberry Cupcakes

These are softer and more “bakery style” with a strawberry-and-vanilla profile. A small berry amount plus a touch of strawberry extract keeps carbs in check.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup powdered allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
1/2 tsp strawberry extract
1/2 cup strawberries, finely chopped and patted dry

Directions

Heat oven to 350°F.
Line a 12-cup muffin pan.
Whisk dry ingredients.
Whisk wet ingredients except strawberries.
Stir wet into dry until smooth.
Fold in strawberries.
Portion and bake 16 to 20 minutes.
Cool fully.

14) Lemon Sherbet Cupcakes with Buttercream

This one tastes creamy and citrusy, like lemon sherbet from the freezer case. A little cream in the batter helps that “sherbet” vibe.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
2 tbsp heavy cream
1/3 cup sour cream
2 tsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract

Ingredients (lemon buttercream)

6 tbsp butter, softened
3/4 cup powdered allulose
1 tsp lemon zest
1 to 2 tbsp lemon juice
1 tbsp heavy cream, as needed
Pinch of salt

Directions

Heat oven to 350°F.
Line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, portion, then bake 16 to 20 minutes.
Cool completely.
Beat buttercream ingredients until fluffy.
Frost cupcakes.

15) Blueberry Cobbler Cupcakes

Blueberries can sneak carbs in fast, so keep them measured. Zest and cinnamon help the berry flavor “pop” even with a smaller handful.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
1 tsp lemon zest
1/2 cup blueberries (fresh or frozen)

Directions

Heat oven to 350°F.
Line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine wet and dry.
Fold in blueberries gently.
Portion and bake 18 to 22 minutes.
Cool before serving.

16) Orange Dreamsicle Cupcakes

Orange plus vanilla is the whole point here. Orange zest and a little orange extract give a “creamsicle” taste without juice-heavy carbs.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
2 tsp orange zest
1/2 tsp orange extract
2 tsp vanilla extract

Directions

Heat oven to 350°F.
Line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.

17) Apple Pie Cupcakes

Apples are higher carb, so this is mostly spice plus apple extract, with an optional tiny dice for texture. The “pie” feel comes from cinnamon, butter, and a simple crumble.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 tsp apple extract
1 tsp vanilla extract
1/4 cup apple, peeled and finely diced (optional, adds carbs)

Ingredients (crumble)

1/3 cup almond flour
2 tbsp allulose
1 tsp cinnamon
2 tbsp melted butter

Directions

Heat oven to 350°F.
Line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, then fold in diced apple (if using).
Mix crumble ingredients.
Portion batter, then sprinkle crumble on top.
Bake 18 to 22 minutes.
Cool before serving.

18) Cherry-Swirl Cupcakes

Cherry flavor is easy to keep low-carb because extract does so much. Use a sugar-free cherry syrup for the swirl, then keep the crumb simple and vanilla-forward.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
2 tsp vanilla extract
1/4 tsp cherry extract
3 tbsp sugar-free cherry syrup (for swirl)

Directions

Heat oven to 350°F.
Line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients except cherry syrup.
Combine wet and dry.
Fill cups halfway with batter.
Add 1/2 tsp cherry syrup to each cup.
Top with remaining batter, then swirl gently with a toothpick.
Bake 16 to 20 minutes.
Cool fully.

19) Lemon Curd Stuffed Cupcakes

These feel fancy, but the curd is just yolks, allulose, and butter. A tiny pinch of xanthan helps if your curd looks thin after chilling.

Ingredients (vanilla cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
2 tsp vanilla extract

Ingredients (lemon curd)

4 large egg yolks
1/2 cup allulose
1/3 cup lemon juice
2 tsp lemon zest
4 tbsp butter
Pinch of salt
Tiny pinch xanthan gum (optional)

Directions

Heat oven to 350°F and line a 12-cup pan.
Make cupcake batter, portion, and bake 16 to 20 minutes.
Cool cupcakes fully.
Whisk yolks, allulose, lemon juice, zest, and salt in a small pot.
Cook on low, stirring, until thick enough to coat a spoon.
Remove from heat and whisk in butter.
Add xanthan (optional), then chill until cold.
Core cupcakes and pipe curd into centers.

20) Raspberry Lemon Cream Cheese Cupcakes

Raspberry and lemon taste bright even with a small berry portion. Cream cheese in the batter adds richness and helps the crumb stay moist.

Ingredients

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
4 oz cream cheese, softened
1/4 cup melted butter
1/4 cup sour cream
2 tsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1/2 cup raspberries

Directions

Heat oven to 350°F.
Line a 12-cup pan.
Whisk dry ingredients.
Beat cream cheese until smooth.
Beat in eggs, butter, sour cream, lemon juice, zest, and vanilla.
Stir in dry ingredients until smooth.
Fold in raspberries gently.
Portion and bake 18 to 22 minutes.
Cool fully.

Indulgent chocolate cupcakes that stay moist and rich

Chocolate cupcakes can dry out fast in low-carb baking, so you’ll see sour cream, butter, and hot coffee used often. For sweetness, powdered allulose (or a powdered erythritol blend) helps avoid gritty frosting.

21) Mississippi Mud Cupcakes

These are dark, fudgy cupcakes with a gooey-style topping. Finish with sugar-free “marshmallow” whipped topping or a simple stabilized cream.

Ingredients (cupcakes)

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup powdered allulose
1/2 cup unsweetened Dutch-process cocoa
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 cup hot coffee
1 tsp vanilla extract

Ingredients (topping)

1 cup heavy cream, cold
2 tbsp powdered allulose
1 tsp vanilla extract
1 tbsp cocoa powder (optional, dusting)

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk eggs, butter, sour cream, coffee, and vanilla.
Stir wet into dry until smooth.
Portion and bake 16 to 20 minutes.
Cool completely.
Whip cream with powdered allulose and vanilla to stiff peaks.
Top cupcakes and dust with cocoa if you like.

22) Chocolate Turtle Cupcakes

Chocolate, pecans, and caramel, it’s a classic for a reason. Use sugar-free caramel sauce, or make a quick allulose caramel on the stove.

Ingredients (cupcakes)

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
1/3 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract

Ingredients (turtle topping)

1/2 cup sugar-free caramel sauce (store-bought)
1/2 cup chopped pecans, toasted
1/3 cup sugar-free chocolate chips, melted (optional drizzle)

Directions

Heat oven to 350°F and line a 12-cup pan.
Make batter by whisking dry, then wet, then combining.
Portion and bake 16 to 20 minutes.
Cool fully.
Spoon caramel over cupcakes.
Sprinkle with pecans.
Drizzle with melted sugar-free chocolate (optional).

23) Bourbon-Chocolate Cake Cupcakes

Bourbon makes chocolate taste deeper, like adding bass to a song. Most alcohol bakes off, but not all of it, so keep that in mind for kids.

Ingredients

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup powdered allulose
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/3 cup hot coffee
1 tbsp bourbon (optional)
1 tsp vanilla extract

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, including hot coffee and bourbon.
Combine wet and dry.
Portion and bake 16 to 20 minutes.
Cool fully before frosting.

Alcohol-free swap

Replace bourbon with 1 tsp vanilla extract plus 1/4 tsp maple extract.

24) Chocolate Stout Cupcakes

Stout adds a roasted note, but it can add carbs too. Use a low-carb stout if you have one, or use mostly coffee with a small splash of stout for flavor.

Ingredients

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 cup stout (or 1/4 cup stout + 1/4 cup coffee)
1 tsp vanilla extract

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients with stout.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.

25) Peanut Butter Brownie Cupcakes

These bake up like a brownie-cupcake hybrid, then get a peanut butter swirl on top. Use natural peanut butter with no added sugar.

Ingredients

1 1/2 cups blanched almond flour
2 tbsp cocoa powder
1/2 cup powdered allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/3 cup hot coffee (optional, boosts chocolate)
1 tsp vanilla extract
1/3 cup natural peanut butter (for swirl)

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients (except peanut butter).
Combine wet and dry.
Fill cups 3/4 full.
Add 1/2 tsp peanut butter to each cup.
Swirl gently with a toothpick.
Bake 16 to 20 minutes, then cool.

26) Reese’s Peanut Butter Cup Stuffed Cupcakes

You get a surprise center, like the classic candy, but without sugar. Use a store-bought sugar-free cup, or make a quick homemade one.

Ingredients (cupcakes)

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 cup hot coffee
1 tsp vanilla extract
12 mini sugar-free peanut butter cups (store-bought), or homemade (below)

Ingredients (homemade keto peanut butter cup option)

1/2 cup sugar-free dark chocolate chips
1 tbsp coconut oil
1/3 cup natural peanut butter
2 tbsp powdered allulose
Pinch of salt

Directions

If making homemade cups, melt chocolate chips with coconut oil.
Stir peanut butter with powdered allulose and salt.
Spoon a little chocolate into 12 mini liners, add peanut butter, then top with more chocolate.
Chill until firm.
Heat oven to 350°F and line a 12-cup pan.
Make chocolate cupcake batter (whisk dry, whisk wet, combine).
Add a spoonful of batter to each cup.
Press 1 peanut butter cup into each.
Top with remaining batter.
Bake 16 to 20 minutes, then cool fully.

27) Death by Chocolate Cupcakes

These go heavy on cocoa plus sugar-free chips, so each bite stays rich. A little extra sour cream helps keep them from baking up dry.

Ingredients

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup powdered allulose
2/3 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/2 cup sour cream
1/2 cup hot coffee
1 tsp vanilla extract
1/3 cup sugar-free chocolate chips

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, then fold in chocolate chips.
Portion and bake 16 to 20 minutes.
Cool fully.

28) Black Bottom Cupcakes

Chocolate cupcakes with a cream cheese center, they look bakery-fancy with almost no effort. The filling sets up like a cheesecake pocket.

Ingredients (cupcakes)

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 cup hot coffee
1 tsp vanilla extract

Ingredients (cream cheese filling)

6 oz cream cheese, softened
1/4 cup powdered allulose
1 large egg
1/2 tsp vanilla extract
Pinch of salt
2 tbsp sugar-free chocolate chips (optional)

Directions

Heat oven to 350°F and line a 12-cup pan.
Make filling: beat cream cheese, sweetener, egg, vanilla, and salt until smooth.
Stir in chocolate chips (optional).
Make cupcake batter, then fill cups halfway.
Add 1 tbsp filling to each.
Top with remaining batter around the filling (don’t fully cover the center).
Bake 18 to 22 minutes.
Cool fully before serving.

29) Chocolate Espresso Cupcakes

Coffee and chocolate taste like they were meant to meet. Espresso powder adds punch without extra liquid.

Ingredients

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup powdered allulose
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 cup hot coffee
1 tsp vanilla extract
1 tsp espresso powder

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients, including espresso powder.
Whisk wet ingredients.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.

30) Hot Chocolate Cupcakes

These taste like a mug of cocoa, especially if you top them with whipped cream “marshmallow.” For a marshmallow vibe, add a drop of marshmallow extract if you have it.

Ingredients

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 cup hot water (or hot coffee)
1 tsp vanilla extract
1/4 tsp marshmallow extract (optional)
Sugar-free mini marshmallows (optional, check labels)

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, then combine with dry.
Portion batter into cups.
Bake 16 to 20 minutes.
Cool, then top with whipped cream (or sugar-free marshmallow-style topping if you make one).

Spiced and nutty cupcakes with cozy Southern flavor

This is the “porch swing” category: warm spices, toasted nuts, and bakery scents. When a recipe calls for maple or honey, you’ll use extracts and sugar-free syrups so it stays sugar free.

31) Maple Bacon Cupcakes

Salty-sweet works because the bacon keeps every bite interesting. Bake the bacon until crisp, then chop it fine so it stays snappy, not soggy.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
1/2 tsp maple extract
4 slices bacon, cooked crisp and finely chopped

Ingredients (maple frosting)

6 tbsp butter, softened
3/4 cup powdered allulose
1/2 tsp maple extract
1 to 2 tbsp sugar-free maple syrup
Pinch of salt

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, then combine with dry.
Fold in chopped bacon.
Portion and bake 16 to 20 minutes.
Cool fully.
Beat frosting ingredients until fluffy.
Frost and garnish with a pinch of bacon.

32) Spiced Apple Cider Cupcakes

This tastes like cider without the sugar, because the spice blend and apple extract do the heavy lifting. If you want a deeper “cider” note, add a tiny bit of boiled-down unsweetened cider (not sugar free, adds carbs).

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 tsp apple extract
1 tsp vanilla extract

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.

33) Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake can stay low-carb if you measure the carrot and grate it finely. Extra spice makes it taste like more carrot than it really is.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
3/4 cup finely grated carrot (packed, measured)
1/2 cup chopped walnuts or pecans (optional)

Ingredients (cream cheese frosting)

8 oz cream cheese, softened
4 tbsp butter, softened
3/4 cup powdered allulose
1 tsp vanilla extract
Pinch of salt

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, then combine.
Fold in grated carrot (and nuts, if using).
Portion and bake 18 to 22 minutes.
Cool completely.
Beat frosting ingredients until smooth.
Frost cupcakes.

34) Maple Butter Pecan Cupcakes

Butter pecan should taste toasted and rich, not just “sweet.” Toasting the pecans first makes the flavor feel bigger with no extra carbs.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup browned butter (or melted butter)
1/3 cup sour cream
1 tsp vanilla extract
1/2 tsp maple extract
3/4 cup chopped pecans, toasted

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, then fold in pecans.
Portion and bake 16 to 20 minutes.
Cool fully.

35) Gingerbread Muffins/Cupcakes

These bake up like gingerbread that won’t crumble into dry sand. Molasses flavor is the trick, so use molasses extract, or a tiny measured amount of blackstrap if you’re not strict keto.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1/8 tsp cloves
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
1/2 tsp molasses extract (or 1/2 tsp blackstrap molasses, adds carbs)

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.

36) Cardamom Pear Cupcakes

Pear is subtle, so use cardamom and pear extract to bring it forward. A tiny dice of pear is optional, but you’ll still get the idea without it.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1 tsp cardamom
1/4 tsp cinnamon
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 tsp pear extract
1 tsp vanilla extract
1/4 cup pear, finely diced (optional, adds carbs)

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, then combine.
Fold in diced pear (if using).
Portion and bake 16 to 20 minutes.
Cool fully.

37) Honeybee Cupcakes

These are warm, vanilla-forward cupcakes with a gentle “honey” aroma. Real honey is not sugar free, so use a sugar-free honey substitute or honey extract.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
1/4 tsp honey extract (or 2 tbsp sugar-free honey substitute)

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.

38) Walnut-Raisin Spice Cupcakes

Classic raisin spice is tricky because raisins are sugar-heavy. Below are two routes: a tiny raisin option (lower sugar), and a fully sugar-free option that uses rum extract and cinnamon for that “raisin” impression.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
1/4 tsp rum extract (sugar-free option booster)
1/2 cup chopped walnuts, toasted
2 tbsp raisins, chopped (optional, not keto), or omit for sugar-free

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, including rum extract if using.
Combine, then fold in walnuts (and raisins if using).
Portion and bake 16 to 20 minutes.
Cool fully.

39) Bourbon and Spice Cupcakes

These taste like a spiced holiday cake with a bourbon back note. If you skip alcohol, vanilla plus maple extract keeps the same warm vibe.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1 1/2 tsp cinnamon
1/8 tsp cloves
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tbsp bourbon (optional)
1 tsp vanilla extract

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, including bourbon.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.

Alcohol-free swap

Replace bourbon with 1 tsp vanilla extract plus 1/4 tsp maple extract.

40) Cinnamon Streusel Coffee Cupcakes

These are “coffee cake” cupcakes with a crumbly top. They’re great without frosting, which keeps things simpler and lighter.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract

Ingredients (streusel)

1/3 cup almond flour
2 tbsp allulose
1 1/2 tsp cinnamon
2 tbsp melted butter
2 tbsp chopped pecans (optional)

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk cupcake dry ingredients.
Whisk cupcake wet ingredients, then combine.
Mix streusel ingredients in a small bowl.
Portion batter into cups.
Sprinkle streusel evenly on top.
Bake 18 to 22 minutes.
Cool before serving.

Fun and festive cupcakes for parties, showers, and holidays

These are the “bring them out and watch them disappear” cupcakes. When decorations are involved, use sugar-free sprinkles when you can, and remember some bright colors can bleed into frosting after a few hours.

41) Mini King Cake Cupcakes

You still get cinnamon-sugar energy and a sweet glaze, just in cupcake form. A tiny “cream cheese” center makes it feel extra special.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract

Ingredients (filling)

4 oz cream cheese, softened
2 tbsp powdered allulose
1/2 tsp vanilla extract
Pinch of salt

Ingredients (glaze and colors)

1/2 cup powdered allulose
1 to 2 tbsp heavy cream
1/2 tsp vanilla extract
Purple, green, and gold sugar-free sprinkles (as available)

Directions

Heat oven to 350°F and line a 12-cup pan.
Beat filling ingredients until smooth.
Make cupcake batter (whisk dry, whisk wet, combine).
Fill each cup halfway with batter.
Add 1 tsp filling to each.
Top with remaining batter.
Bake 18 to 22 minutes, then cool.
Whisk glaze ingredients until smooth.
Drizzle glaze and decorate with sprinkles.

42) Camellia Cupcakes

These are light vanilla-almond cupcakes with a soft floral note (optional). Decorate with a simple “camellia” swirl using tinted frosting.

Ingredients (cupcakes)

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
2 tsp vanilla extract
1/4 tsp almond extract
1 tsp lemon zest (optional)

Ingredients (vanilla buttercream)

6 tbsp butter, softened
3/4 cup powdered allulose
1 tsp vanilla extract
1 to 2 tbsp heavy cream
Pinch of salt
Gel food coloring (pink or white-on-white, optional)

Directions

Heat oven to 350°F and line a 12-cup pan.
Make batter, portion, and bake 16 to 20 minutes.
Cool fully.
Beat buttercream ingredients until fluffy.
Tint frosting lightly if using.
Pipe a flower-style swirl on each cupcake.

43) Mint Julep Cupcakes

Mint and vanilla give the “julep” feel, while a little bourbon is optional. These are refreshing and rich at the same time.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 1/2 tsp vanilla extract
1/4 to 1/2 tsp mint extract
1 tbsp bourbon (optional)

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, including mint and bourbon.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.

Alcohol-free swap

Skip bourbon, add 1/2 tsp vanilla extract.

44) Cheerwine Cherry Cupcakes

Cheerwine is hard to replicate exactly, so use a zero-sugar cherry soda plus cherry extract. The soda adds aroma and sweetness without sugar.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 cup zero-sugar cherry soda
1/4 tsp cherry extract
1 tsp vanilla extract

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, adding soda last.
Combine gently (don’t overmix).
Portion and bake 16 to 20 minutes.
Cool fully.

45) Cookies and Cream Cupcakes

You can do this two ways: crushed sugar-free sandwich cookies, or homemade almond flour cocoa cookies. Either way, it scratches the same itch.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp vanilla extract
1/2 cup crushed sugar-free chocolate sandwich cookies (check labels)

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, then fold in crushed cookies.
Portion and bake 16 to 20 minutes.
Cool fully.

46) Pancake Cupcakes with Maple-Bacon Frosting

These taste like brunch, but in cupcake form. They’re mild and buttery, so the maple-bacon frosting brings the personality.

Ingredients (cupcakes)

2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
1 tbsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/2 cup unsweetened almond milk
1 tsp vanilla extract

Ingredients (maple-bacon frosting)

6 tbsp butter, softened
3/4 cup powdered allulose
1/2 tsp maple extract
1 to 2 tbsp sugar-free maple syrup
3 slices bacon, cooked crisp and finely chopped
Pinch of salt

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, then combine.
Portion and bake 16 to 20 minutes.
Cool fully.
Beat frosting ingredients (except bacon) until fluffy.
Fold in bacon, then frost cupcakes.

47) Pina Colada Cupcakes

Pineapple and coconut without sugar sounds impossible until you remember extracts exist. A touch of rum extract makes it taste “vacation-like” even without alcohol.

Ingredients

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1 tsp coconut extract
1/2 tsp pineapple extract
1/4 tsp rum extract (optional)
1/3 cup unsweetened shredded coconut

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, fold in shredded coconut.
Portion and bake 16 to 20 minutes.
Cool fully.

48) Margarita Cupcakes

These are bright and zesty, with lime doing most of the flavor work. Tequila is optional, and you should skip it if serving to kids.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
2 tbsp lime juice
2 tsp lime zest
1/2 tsp orange extract (for “triple sec” vibe)
1 tbsp tequila (optional)
1 tsp vanilla extract

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.
Garnish with extra zest if you like.

Alcohol-free swap

Skip tequila, add 1/2 tsp vanilla extract.

49) Cadbury Cream Egg Easter Cupcakes

You can get that “cream egg” center with a simple sugar-free fondant. Shape small centers, chill them, then bake them inside chocolate cupcakes.

Ingredients (chocolate cupcakes)

1 1/2 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
1/2 cup hot coffee (or hot water)
1 tsp vanilla extract

Ingredients (sugar-free fondant centers)

3 tbsp butter, softened
1/2 cup powdered allulose
1/2 tsp vanilla extract
1 to 2 tsp heavy cream (as needed)
Pinch of salt
Optional: yellow food coloring for “yolk” look

Directions

Mix fondant ingredients into a thick paste.
Shape into 12 small ovals, then chill 20 minutes.
Heat oven to 350°F and line a 12-cup pan.
Make cupcake batter by whisking dry, whisking wet, then combining.
Add a spoonful of batter to each cup.
Press a chilled fondant center into each.
Top with remaining batter.
Bake 16 to 20 minutes.
Cool fully before serving.

50) Rose Petal Cupcakes

These are soft vanilla cupcakes with a gentle rose aroma. Go light with rose water, because too much tastes like perfume.

Ingredients

1 3/4 cups blanched almond flour
2 tbsp coconut flour
1/2 cup allulose
2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup melted butter
1/3 cup sour cream
2 tsp vanilla extract
1/4 tsp food-grade rose water (start small)
Optional garnish: unsweetened coconut flakes or a few dried food-grade rose petals

Directions

Heat oven to 350°F and line a 12-cup pan.
Whisk dry ingredients.
Whisk wet ingredients, adding rose water last.
Combine, portion, and bake 16 to 20 minutes.
Cool fully.
Garnish lightly (optional).

Frostings, fillings, and toppings that keep carbs low (and taste Southern)

A good Southern cupcake isn’t just cake, it’s the finishing. The swirl of frosting, the little pocket of fruit, the crunchy top that makes people go back for “just one more bite.” The low-carb version can feel just as generous, but you have to think about stability. Warm kitchens, sunny potlucks, and long party tables will test your frostings and fillings fast.

Use these as mix-and-match building blocks with any cupcake in this post. They’re designed to hold their shape, stay thick, and still taste like home.

Cream cheese frosting, the Southern classic, with 3 flavor riffs

Cream cheese frosting is the easiest way to make a low-carb cupcake taste “right.” It’s tangy, rich, and naturally not-too-sweet, which is perfect when you’re skipping sugar.

Base sugar-free cream cheese frosting (enough for 12 cupcakes, moderate swirl)

Ingredients

8 oz full-fat cream cheese, cool room temperature (not warm or melty)
4 tbsp (1/2 stick) unsalted butter, cool room temperature
3/4 cup powdered allulose (or powdered erythritol blend), sifted if lumpy
1 1/2 tsp vanilla extract
1/8 tsp fine salt
Optional for extra stability: 1 to 2 tsp heavy cream (only if needed)

Steps

Beat the cream cheese alone for 30 to 45 seconds, until smooth.
Add butter and beat 60 to 90 seconds, until fluffy and fully blended.
Add powdered sweetener, vanilla, and salt.
Beat 30 to 60 seconds more, just until smooth.
Chill 10 to 15 minutes before piping if your kitchen is warm.

Tips so it doesn’t turn runny

Keep the butter cool. If it’s shiny or greasy, it’s too warm.
Use full-fat block-style cream cheese when possible, not whipped.
Don’t “super soften” in the microwave. Soft is fine, warm is trouble.
Stop beating once it’s smooth. Overmixing can loosen it.

If your frosting looks soft, don’t add more sweetener first. Chill it for 15 minutes, then re-check the texture.

Rough macros (approx, per 2 tbsp, sweetener not counted in net carbs)

~100 calories
~10 g fat
~1 g protein
~0.5 to 1 g net carbs
(These change by brand, especially cream cheese.)

Flavor riff #1: Brown sugar cinnamon (for hummingbird, caramel, pecan, sweet potato)

Add: 1 to 1 1/2 tsp cinnamon
Add: 1/2 tsp molasses extract (or 1 to 2 tsp brown sugar-style sweetener, to taste)
Add: 1/2 tsp vanilla (yes, more vanilla helps)
Optional: 1 tbsp finely chopped toasted pecans for a “speckled” look (fold in, don’t beat)

Flavor riff #2: Key lime (for key lime, lemon, coconut)

Add: 1 tbsp fresh lime juice (start with 2 tsp, then adjust)
Add: 1 1/2 tsp lime zest
Optional: 1/4 tsp coconut extract for a pie-like vibe
Tip: Lime juice can thin frosting, so chill after mixing. If it still feels loose, add 1 to 2 more tbsp powdered sweetener or a little extra zest (zest adds flavor without thinning).

Flavor riff #3: Toasted coconut (for coconut cream, pina colada)

Add: 1/2 tsp coconut extract
Add: 1/3 cup unsweetened shredded coconut, toasted and cooled (fold in)
Optional: pinch of salt to keep it from tasting flat
Make sure the coconut is fully cool, because warm coconut softens frosting fast.

Low-carb fruit fillings and compotes that do not turn watery

Fruit fillings go wrong for two reasons: too much liquid, and not enough time to cool. The fix is simple. Use small, measured fruit, cook off extra moisture, then thicken lightly with xanthan gum or chia. You want a spoonable texture, like thick jam.

Below, each filling makes about 1/2 cup, enough for roughly 12 cupcakes (about 2 teaspoons per cupcake).

Quick blueberry filling

1/2 cup blueberries (fresh or frozen)
2 to 3 tbsp allulose (to taste)
1 tsp lemon juice
Pinch of salt
Thickener: tiny pinch xanthan gum or 1 tbsp chia seeds

Cook blueberries, sweetener, lemon, and salt over low heat 5 to 8 minutes. Mash a few berries. Remove from heat, then whisk in xanthan (use a very light hand) or stir in chia. Cool fully.

Quick strawberry filling

1/2 cup finely chopped strawberries, patted dry
2 to 3 tbsp allulose
1/2 tsp vanilla
Thickener: 1 tbsp chia seeds (works especially well with strawberry)

Simmer 6 to 10 minutes, stirring often. Strawberry releases water fast, so keep the heat low and be patient. Stir in chia off heat, then cool until thick.

“Peach style” filling (lower-carb feel, big peach flavor)

1/3 cup finely diced peaches (fresh or frozen), very small dice
1 tbsp butter
2 to 3 tbsp allulose
1/2 tsp cinnamon
1/2 to 1 tsp peach extract
Thickener: tiny pinch xanthan gum

Cook peaches with butter, sweetener, and cinnamon 6 to 8 minutes to reduce moisture. Take off heat, stir in peach extract, then whisk in xanthan. Cool fully before using.

“Cherry style” filling (mostly flavor, not fruit-heavy)

1/3 cup chopped cherries (fresh or frozen), measured
2 to 3 tbsp allulose
1/4 tsp almond extract (optional but very “Southern bakery”)
1/8 tsp cherry extract (optional, boosts cherry without more fruit)
Thickener: 1 tbsp chia seeds

Simmer 8 to 10 minutes, crushing some fruit. Stir in extracts off heat, then add chia. Chill until thick.

How to fill cupcakes cleanly

Cool cupcakes completely. Warm cake melts filling and turns gummy.
Use a small knife or cupcake corer to cut a plug from the center.
Remove about 1 to 1 1/2 teaspoons of cake (don’t go to the bottom).
Spoon or pipe in 2 teaspoons filling per cupcake.
Replace the plug, or just frost over the hole.

Freezer-friendly note: These cooked fillings freeze well. Portion into a small zip bag, press flat, and freeze up to 2 to 3 months. Thaw in the fridge overnight, then stir before using.

Southern-style crunch: streusel, praline pecans, and “cookie” crumbs

Crunch is the “cast-iron skillet sound” of cupcake toppings. It wakes up soft cake and creamy frosting. The trick is keeping toppings dry and crisp, especially once they hit frosting.

Template 1: Cinnamon streusel (classic coffee cake energy) Ingredients

1/2 cup almond flour
1/4 cup chopped pecans (optional)
1/4 cup granulated allulose (or brown sugar-style sweetener)
1 1/2 tsp cinnamon
Pinch of salt
4 tbsp butter, melted

Steps

Heat oven to 325°F.
Mix dry ingredients, then stir in melted butter.
Bake on a lined sheet 10 to 14 minutes, stirring once, until golden.
Cool fully, then crumble.

Best use: sprinkle right before serving, or add to frosting only if you plan to serve within a few hours.

Template 2: Praline pecans (sweet, buttery, and party-ready) Ingredients

1 cup pecan halves
1/3 cup allulose
2 tbsp butter
1 tbsp heavy cream
Pinch of salt
Optional: 1/2 tsp vanilla

Steps

Toast pecans in a dry pan 2 to 3 minutes, then set aside.
In the same pan, melt butter, add allulose, then stir over medium-low until glossy and bubbling.
Stir in cream and salt, then add pecans and coat well.
Spread on parchment to cool completely, then chop.

Allulose caramel stays softer than sugar, so keep pieces small for topping.

Template 3: Chocolate “cookie” crumbs (for mud, cookies-and-cream, and chocolate) Ingredients

1/2 cup almond flour
2 tbsp unsweetened cocoa powder
3 tbsp powdered allulose
Pinch of salt
3 tbsp butter, melted
Optional: 1/4 tsp vanilla

Steps

Heat oven to 325°F.
Mix dry ingredients, stir in butter (and vanilla).
Bake 10 to 12 minutes, stirring once, until dry and fragrant.
Cool fully, then crush into fine crumbs.

Storage so toppings stay crisp

Store fully cooled toppings in an airtight container.
Add a paper towel under the lid to catch moisture (swap it if it feels damp).
Keep toppings separate from frosted cupcakes until close to serving time.
If crumbs soften, re-crisp in a 300°F oven for 4 to 6 minutes, then cool again.

Make-ahead, storage, and serving tips so every batch looks bakery-pretty

Low-carb, sugar-free cupcakes can look just as polished as bakery cupcakes, but they need a little planning. Almond flour cakes hold moisture differently than wheat cupcakes, and sugar-free frostings behave differently in the fridge. The payoff is big though, because you can bake ahead, keep them tender, and show up with cupcakes that still have clean swirls and crisp toppings.

Make-ahead plan for parties (bake, fill, frost)

A simple two-day schedule keeps you calm and keeps your cupcakes looking sharp. You’ll also avoid the #1 party mistake, frosting warm cupcakes and watching everything slide.

Day 1 (prep day): bake, cool, and store

Bake cupcakes, then cool in the pan for 10 minutes. Move to a rack to cool fully.
Wrap for freshness once they’re cool. Wrap each cupcake in plastic wrap, then place in an airtight container.
Chill or freeze based on your timeline.
- If serving tomorrow, refrigerate overnight.
- If serving later, freeze (still wrapped), then place the wrapped cupcakes in a freezer bag.

Next, make your fillings and frostings.

Fillings/curds/compotes: Cook, then chill until thick. Warm filling turns centers gummy.
Buttercream or cream cheese frosting: Mix, then chill 20 to 30 minutes so it firms up for piping.

If your kitchen runs warm, chill the piping bag (filled) for 10 minutes before you pipe. You’ll get cleaner ridges and taller swirls.

Day 2 (party day): thaw, assemble, decorate

Thaw smart (if frozen): Move wrapped cupcakes to the fridge overnight, or for at least 6 hours.
Bring cupcakes to cool room temp (still wrapped) for 20 to 40 minutes before frosting. This reduces condensation.
Core and fill, then replace the plug (or just frost over the hole).
Frost last, and keep finished cupcakes cool until you leave.

For transport, treat cupcakes like you would a layer cake.

Use a sturdy cupcake carrier or a flat box with a non-slip liner (a folded towel works).
Keep the car cool, and avoid sunny seats.
If the frosting is soft, pack a small cooler with ice packs, then place a towel between the ice and the carrier so nothing freezes.

Save delicate toppings for the last minute. Fresh berries weep, toasted nuts soften, and “cookie” crumbs lose crunch fast. Add them when you arrive, or right before serving.

How to store low-carb cupcakes so they stay moist

Almond flour cupcakes dry out from air exposure more than time. So the container matters as much as the temperature.

Here’s the quick guide for unfrosted cupcakes:

Room temp (best for texture): 1 day, in an airtight container. Add a paper towel under the lid to catch moisture.
Fridge (best for make-ahead): 3 to 4 days, wrapped or tightly covered. Let them warm a bit before serving.
Freezer (best for batch baking): Up to 2 months, individually wrapped, then sealed in a freezer bag.

For frosted cupcakes, use the frosting to decide:

Buttercream: Can sit at cool room temp for a few hours, but refrigerate overnight.
Cream cheese frosting or whipped toppings: Refrigerate promptly, and don’t leave out long at a party.

To thaw without ruining the look, control condensation.

Thaw in the fridge, not on the counter.
Keep cupcakes wrapped while they thaw.
Unwrap only when they reach fridge temp, then let them sit 10 to 20 minutes before serving.

One common surprise is sugar-free frosting texture. Erythritol-based frostings can re-crisp in the fridge, so they may feel slightly crunchy the next day. Fix it fast:

Let the cupcakes sit at room temp 20 to 30 minutes.
If frosting still feels crisp, scrape it into a bowl and re-whip 20 to 40 seconds, then re-pipe or re-spread.

Common fixes if something goes wrong

Even good bakers get the occasional odd batch. Low-carb batters are less forgiving, so small tweaks matter.

Dry or crumbly cupcakes

Quick fix: Brush tops lightly with heavy cream or a simple keto “soak” (equal parts water and allulose, warmed until dissolved), then frost.
Prevention: Measure coconut flour carefully (it’s thirsty), and pull cupcakes as soon as they spring back. Overbaking dries almond flour fast.

Gritty frosting

Quick fix: Beat in 1 to 2 teaspoons warm cream, then whip 30 seconds. If it’s still gritty, let it sit 10 minutes, then whip again.
Prevention: Use powdered sweetener, or powder granulated sweetener in a blender. Sift if clumpy.

Sunken centers

Quick fix: Fill the dip with frosting, curd, or whipped cream, then top with a swirl. Nobody will know.
Prevention: Don’t overmix after adding leavening, and don’t add extra baking powder “just in case.” Too much lift collapses.

Gummy texture

Quick fix: Cool completely, then chill 1 hour. Some keto cupcakes set as they cool.
Prevention: Go easy on xanthan gum (a tiny pinch is plenty), and bake until the center is set, not wet.

Bitter aftertaste

Quick fix: Add a pinch of salt to frosting, plus a little vanilla or citrus zest. It smooths harsh notes.
Prevention: Don’t overdo baking soda, and use stevia sparingly. If stevia tastes sharp to you, choose allulose or a blended sweetener instead.

Enjoy!

Southern cupcakes don’t have to be a sugar rush. With these 50 low-carb, sugar-free Southern cupcake recipes, you can keep the cozy flavors you love, like red velvet, hummingbird, key lime, bourbon-pecan, and banana pudding, while sticking to your goals. The big win is comfort without the crash, plus enough flavor options to cover birthdays, potlucks, and quiet nights at home.

To get started, pick 1 iconic cupcake (red velvet, hummingbird, or key lime) and pair it with 1 frosting base, like the sugar-free cream cheese frosting. After that, branch out by swapping extracts, zests, and toppings to fit the season. You’ll build confidence fast, and your next batch will feel easier.

Before you bake, check labels on sweeteners, chocolate chips, syrups, and sprinkles, because “sugar-free” can still hide carbs. Also, calculate macros using your exact brands and your real frosting amount, since toppings change the numbers the most. Finally, adjust sweetness to taste, because allulose, erythritol blends, and stevia don’t land the same for everyone.

Thanks for baking along, now make it practical: save this post for the next party, share it with a friend who misses Southern desserts, and comment with what you want to convert next. Should it be pie, sheet cake, or birthday cupcakes?