Sugar Free Cupcakes
Sweet and Fluffy Sugar Free Cupcakes you'll Love—light, moist, and perfect for healthy indulgence. A guilt-free treat for any occasion, ready in minutes!
Ingredients
Flour (1½ cups)
- All-purpose flour works for standard cupcakes. For gluten free use a 1:1 gluten-free flour blend.
Sugar Alternative (¾ cup)
- Choose a sweetener that measures like sugar and is suitable for baking erythritol, stevia-based blends, or monk fruit sweeteners. Each brand may differ in sweetness.
Baking Powder (1½ teaspoons)
- Helps the cupcakes rise ensuring they turn out fluffy.
Salt (¼ teaspoon)
- Enhances flavor. If you use salted butter later reduce this amount.
Butter or Oil (½ cup, softened if butter)
- Provides moisture richness, and tenderness. Coconut oil or vegetable oil can also be used for a dairy-free approach.
Eggs (2 large, room temperature)
- Binds the batter and traps air for a light crumb. If vegan you might try flax eggs or other egg substitutes.
Vanilla Extract (1½ teaspoons)
- Adds aromatic depth offsetting any possible aftertaste from sweeteners.
Milk (½ cup)
- Use dairy or non-dairy almond, soy, or coconut to moisten the batter.
Optional Flavor Additions
- Lemon Zest 1 tablespoon for a citrus note.
- Cocoa Powder 2 tablespoons if you want chocolate cupcakes (you might slightly adjust the flour down or the liquid up).
- Cinnamon ½ teaspoon for a warm, spiced edge.
Instructions
Step 1: Prep Your Tools
- Preheat your oven to 350°F (175°C).
- Line a 12-cup cupcake pan with cupcake liners. Alternatively, lightly grease the wells if you’re out of liners.
Step 2: Combine Dry Ingredients
- Whisk Flour and Leaveners: In a medium bowl, whisk 1½ cups flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. If adding cocoa powder, mix it in here.
- Set Aside for later.
Step 3: Cream the Butter (or Oil) with Sweetener
- Butter or Oil: In a large mixing bowl, place ½ cup butter (softened) or oil.
- Sugar Alternative: Add ¾ cup of your chosen sweetener.
- Mix: Using an electric mixer or stand mixer, cream them together on medium speed for about 2–3 minutes until the blend looks fluffy and slightly lighter in color. This step whips air into the fat, vital for a soft crumb.
Step 4: Add Eggs and Vanilla
- Eggs: Crack 2 large eggs in, one at a time, beating well after each addition.
- Vanilla Extract: Stir in 1½ teaspoons. If you have other extracts (like almond or lemon), you could add a few drops for variety.
Step 5: Alternate Dry and Wet
- Dry-Wet Mixture: With your mixer on low speed, alternate adding the flour mixture and ½ cup milk. Start with one-third of the flour mix, then half the milk, and repeat.
- Mix Lightly: Avoid overmixing. Once the batter forms, stop and scrape down the sides. Overmixing can lead to dense cupcakes.
Step 6: Fill and Bake
- Fill Liners: Spoon or ladle the batter into cupcake liners, each about two-thirds full.
- Bake: Place in the preheated oven for about 18–22 minutes. Check doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re done.
- Cool: Let cupcakes rest in the pan for 5 minutes, then move them to a wire rack to cool completely.
Step 7: Optional Frosting
- Sugar Free Frosting: If you want to frost them, mix softened butter or cream cheese with a sugar alternative (like powdered erythritol) and a bit of vanilla or unsweetened cocoa. Spread or pipe onto fully cooled cupcakes.
- Decorate: Add a sprinkle of unsweetened coconut, sugar free chocolate shavings, or a dusting of cinnamon on top.