Step 1

Preheat your oven to 350 F /175 C and line a muffin tin with 12 cupcake liners. Set aside.

Step 2

In a medium sized bowl, sift together 1 1/3 cups all purpose flour, 1 tsp baking powder and 1/4 tsp salt. Set aside.

Step 3

In a large bowl or the bowl of a stand mixer, cream together 1/2 cup unsalted butter and 1 cup of sugar free sweetener like Allulose or Swerve. Mix on a medium high speed with a hand mixer or whisk attachment for about 2 minutes, to incorporate air into the butter.

Step 4

Add in 2 large eggs, 2 tsp vanilla extract and 1 tsp of almond extract. Mix on medium high speed until the ingredients are fully combined. The mixture should look fluffy.

Step 5

Mix in 1/2 cup of sour cream on a medium speed. Scrape the sides of the bowl as needed with a rubber spatula.

Step 6

Pour the dry ingredients into the wet ingredients and mix on a low speed until the flour is just incorporated.

Step 7

Scoop the cupcake batter into the prepared muffin tin, evenly dividing the batter between the 12 cupcake liners.

Step 8

Bake for 18-21 minutes or until a toothpick comes out clean with a few moist crumbs. These won't brown the same way regular cupcakes do, so don't rely on visual cues for doneness!

Step 9

Let the cupcakes cool in the pan for about 10 minutes, then place them on a wire rack to finish cooling.

Step 10

In a medium sized pot, add about 1 inch of water and bring to a simmer.

Step 11

Before making the frosting, be sure to thoroughly clean your mixing bowl by wiping it down with a bit of vinegar or lemon juice. If there’s any grease it can make it difficult to make the meringue.

Step 12

Add 4 egg whites and 1 cup of sugar free sweetener like Swerve or Allulose into a heat-proof mixing bowl.

Step 13

Place the bowl on top of the pot filled with simmering water. Make sure the water doesn't touch the bottom of the bowl. The bowl should create a seal over the pot.

Step 14

Whisk the mixture constantly for 3-5 minutes, until it reaches 160 F / 71 C. At this point the mixture should feel smooth and hot to the touch with your finger.

Step 15

Lift your bowl away from the pot and dry the bottom with a towel.

Step 16

Pour the mixture into the bowl of a stand mixer. Beat on medium high using a whisk attachment. Mix for 5-8 minutes, or until you have stiff and glossy peaks. You can also use a hand mixer, but it will take a bit longer.

Step 17

At this point in time, the mixing bowl should be room temperature. If it’s warm, it will melt your butter!!

Step 18

Mix on a medium speed and add in 3/4 cup of room temperature unsalted butter in small chunks.

Step 19

Then add in 1/2 tsp salt, 2 tsp vanilla bean paste or extract and 1 tsp almond extract. If you want to color this frosting, add in gel food coloring at this point and mix on a low speed until fully incorporated.

Step 20

When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula and continue mixing on a low speed for about 3 minutes.

Step 21

The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.

Step 22

Place the frosting into a large piping bag fit with your favorite frosting tip and pipe on each cooled cupcake. I used a Wilton 1M frosting tip to decorate these cupcakes.