Sugar Free Cupcakes

I never thought I’d share a sugar free cupcake recipe on here, but today is the day. Over the years I’ve received more and more requests for sugar free cupcakes.

And I totally get it. Not everyone can eat tons of sugar! Most of these requests came from people who wanted to make cupcakes for a loved one who’s sugar sensitive.

image of sugar free cupcakes made with sugar free frosting

Some people have a medical reason for watching their sugar intake (i.e. diabetes, liver problems, etc.). Others are choosing to limit their sugar intake for personal reasons (i.e. keto, paleo, or atkins diet).

Whatever your reason, it doesn’t mean you can’t celebrate a big life event by baking something special.

Picking the Right Sugar Substitute For These Sugar Free Cupcakes

There are a lot of sugar free sweeteners out there these days. With the rise of popular diets like keto and paleo, there’s been an increased demand for alternative sweeteners and zero-calorie sweeteners.

While it’s great to have lots options, it can be a bit overwhelming.

I tested this recipe with the granulated versions of Allulose and Swerve. I ordered them online from Amazon but you can also find them at Walmart and at most health food stores.

The taste of the sugar free frosting and cupcakes were great with both. But I’m not going to lie, the texture is slightly different than a regular cupcake.

The texture isn’t quite as tender as cupcakes made with real sugar, but I think it’s still about as good as a sugar free cupcake can be!

image of a sugar free cupcake cut open to show it's soft texture

Sugar Free Sweeteners You Can Use

If possible use Allulose or swerve as your sugar-free sweetener!! I think they work best.

Granulated baking Splenda can be used in place of the Allulose in this recipe. Use 1/2 the amount the recipe calls for.

image of allulose sweetener

Tips For Making Best Sugar Free Cupcakes

  • Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better! Be sure you set out any cold ingredients ahead of time.
  • Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
  • If your frosting breaks / curdles, just keep mixing!! It should come back together with the help of your stand mixer. For more troubleshooting tips, check out this post.
  • Heat your egg white / allulose mixture to 160 degrees F to make the egg whites safe to eat. I like to use a digital thermometer to track the temperature.
  • Use vanilla bean paste and a bit of almond extract to really amp up the flavor of this frosting!
  • To make chocolate sugar free cupcakes, swap out 1/3 cup of flour for baking cocoa.
  • Turn this sugar free frosting recipe into chocolate sugar free frosting by mixing in 1 cup of melted and cooled milk or dark chocolate after the frosting is made.
image of a sugar free cupcake frosted with sugar free frosting

Making These Sugar Free Cupcakes in Advance and Storage Tips

These cupcake can be made in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temperature, up to a week in the fridge, or up to 3 months in the freezer

If you have extra buttercream you don’t use it can be stored in the fridge in an airtight container or piping bag for up to 2 weeks.

image of homemade sugar free vanilla cupcakes

Let Me Know What You Think

If you try this recipe for sugar free cupcakes, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment.

Also please tag me @chelsweets, and use the #chelsweets so that I can see your amazing creations on social media!

Other Recipes You Might Like:

Yield: 12

Sugar Free Cupcakes

image of sugar free cupcakes made with sugar free frosting

These sugar free cupcakes are moist, fluffy & delicious! They're made with a natural, sugar free sweetener & are frosted with a silky smooth, sugar free frosting!

Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 15 minutes
Total Time 53 minutes

Ingredients

Sugar Free Cupcakes

Sugar Free Frosting

Instructions

Sugar Free Cupcakes

  1. Preheat your oven to 350 F (175 C) and line a muffin tin with 12 cupcake liners. Set aside.
  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.
  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.
  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.
  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.
  6. Pour the dry ingredients into the wet, and mix on a low speed just until the flour is combined.
  7. Scoop the cupcake batter into the prepared muffin tin, evenly dividing the batter between the 12 liners.
  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!
  9. Let the cupcakes cool in the pan for about 10 minutes, then place them on a wire rack to finish cooling.

Sugar Free Frosting

  1. In a medium sized pot, add about 1 inch of water bring to a simmer.
  2. Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.
  3. Add 4 egg whites and 1 cup of sugar free sweetener like Swerve or Allulose into your clean mixing bowl.
  4. Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.
  5. Whisk the mixture constantly for 3-5 minutes, until it reaches 160 degrees F. At this point the mixture should feel smooth and hot to the touch with your finger.
  6. Lift your bowl away from the pot and dry the bottom with a towel.
  7. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for 5-8 minutes, until you have stiff and glossy peaks. You can also use a stand mixer but it will take quite a bit longer.
  8. At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!
  9. Mix on a medium speed and add in 3/4 cup room temperature unsalted butter, 1 Tbsp at a time.
  10. 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.
  11. 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.
  12. 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.
  13. 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 to decorate these cupcakes.

Notes

Yield

This recipe can be used to make 12 regular sized cupcakes, or about 36 mini cupcakes. To make mini cupcakes, bake at 350 F for 8-10 minutes.

Tips For Making Best Sugar Free Cupcakes

  • Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
  • Ingredients at room temp mix together better! Be sure you set out any cold ingredients ahead of time.
  • Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
  • If your frosting breaks / curdles, just keep mixing!! It should come back together with the help of your stand mixer. For more troubleshooting tips, check out this post.
  • Heat your egg white / allulose mixture to 160 degrees F to make the egg whites safe to eat. I like to use a digital thermometer to track the temperature.
  • Use vanilla bean paste and a bit of almond extract to really amp up the flavor of this frosting!
  • To make chocolate sugar free cupcakes, swap out 1/3 cup of flour for baking cocoa.
  • Turn this sugar free frosting recipe into chocolate sugar free frosting by mixing in 1 cup of melted and cooled milk or dark chocolate after the frosting is made.

Making These Sugar Free Cupcakes in Advance and Storage Tips

These cupcake can be made in advance! If stored unfrosted in an airtight container, they can last for:

  • 2 days at room temperature
  • Up to a week in the fridge
  • Up to 3 months in the freezer

If you have extra buttercream you don't use, it can be stored in the fridge in an airtight container or piping bag for up to 2 weeks.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 221Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 57mgSodium 172mgCarbohydrates 28gFiber 0gSugar 17gProtein 4g

2 thoughts on “Sugar Free Cupcakes

  1. I’m attempting these tonight! After frosted, do these stay at room temp or should they be refrigerated if I’m delivering them tomorrow?

  2. I’m wondering if 1) these could be made I to a cake? Would they come out weird or similar? And 2) could the frosting be made chocolate? (Not sure how that would impact the sugar-free-ness of it)

Let me know what you think!