For the vanilla cupcakes

• (Optional) Lightly toast almond flour in a dry skillet or pan over medium heat, stirring often until golden and fragrant (2-4 minutes). Set aside to cool completely. Note: doing this brings out a wonderful nuttiness and incomparable flavor; i.e. I highly suggest! But it's also not 'traditional', so feel free to skip if looking for the good-old-vanilla!
• Preheat oven to 350°F/180°C. Line (or grease and flour) a muffin pan, set aside.
• Add almond flour, flaxseed meal, psyllium husk, baking powder, xanthan gum and salt to a medium bowl. Whisk until thoroughly combined, set aside.
• Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract, apple cider vinegar and butter.
• Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a minute or two until fully incorporated and elastic (the batter will thicken as you mix!).
• Scoop the batter onto the prepared muffin pans, smoothing out the tops with wet fingertips (this is important so you don't get wonky tops).
• Bake for 23-27 minutes, until golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil if they begin to overbrown. The muffins will collapse a tad post bake bit, but don't sweat it.
• Make a batch of our vanilla buttercream frosting while the cupcakes are cooling. Frost away and enjoy!
• Store them frosted in the fridge for 3 days, or unfrosted at room temperature in an airtight container (my top choice, as the texture stays ace for a couple days).