Bake 325F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
First, mix the eggs, sour cream, vanilla and sweetener until well combined using a blender or a whisk.
Add the flour, baking powder, baking soda and gelatin.
The gelatin helps these cupcakes set after rising like regular flour does so I feel it's important to not leave it out.
Mix until just combined -- do not over-mix or the final texture will not be as cake-like.
Let the batter set for a minute while you get your pan ready. I found it easiest to spoon in the batter.
This batter will thicken up within just a few minutes.