Have you ever stumbled upon a recipe that’s like a familiar song, comforting and nostalgic, yet offers a surprising twist? That’s how I feel about these sugar-free vanilla cupcakes. They’re like the cozy hug of a well-worn sweater on a crisp autumn day, without the sugar crash—ideal for those moments when you’re craving something sweet but want to keep it lighthearted and guilt-free.
Steps
- Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. Set the pan aside for later use.
- In a medium bowl, sift together 1 1/3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Set this mixture aside.
- In a large mixing bowl or stand mixer, cream 1/2 cup of unsalted butter with 1 cup of a sugar-free sweetener such as Allulose or Swerve for about 2 minutes on medium-high speed.
- Add 2 large eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of almond extract to the butter mixture, then mix until the ingredients are fully combined and fluffy.
- Incorporate 1/2 cup of sour cream into the mixture, scraping down the bowl’s sides as necessary to ensure everything is well mixed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Evenly distribute the cupcake batter into the lined muffin tin, filling each liner evenly.
- Bake the cupcakes for 18-21 minutes, checking with a toothpick to ensure they are done. Allow them to cool in the pan for 10 minutes before transferring to a wire rack.
- To make the frosting, bring about 1 inch of water to a simmer in a medium pot. Clean your mixing bowl with vinegar or lemon juice to remove any grease.
- Combine 4 egg whites and 1 cup of sugar-free sweetener in a heat-proof bowl, then place it over the simmering water without touching the water.
- Whisk the mixture constantly for 3-5 minutes until it reaches 160°F (71°C), ensuring it is smooth and hot to the touch.
- Remove the bowl from the pot, dry it, and pour the mix into a stand mixer. Beat on medium-high until stiff, glossy peaks form, which should take about 5-8 minutes.
- Ensure the mixture is at room temperature, then gradually add 3/4 cup of room-temperature unsalted butter, followed by 1/2 teaspoon of salt, and 2 teaspoons of vanilla bean paste or extract.
- Add any desired gel food coloring and mix on low until fully incorporated. Continue mixing for about 3 minutes until the frosting is thick and smooth.
- Transfer the frosting to a piping bag fitted with your chosen tip, then pipe onto the fully cooled cupcakes. Enjoy your sugar-free cupcakes!
Ingredients
- free cupcakes:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar-free sweetener (such as Allulose or Swerve)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1/2 cup sour cream, at room temperature
- free frosting:
- 4 egg whites
- 1 cup sugar-free sweetener (such as Allulose or Swerve)
- 3/4 cup unsalted butter, at room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 teaspoon almond extract
Nutritional Values
Calories: 4692kcal | Carbohydrates: 540g | Protein: 48g | Fat: 264g | Saturated Fat: 156g | Polyunsaturated Fat: 84g | Cholesterol: 1044mg | Sodium: 2664mg | Sugar: N/A
FAQ
- What sugar substitutes work best for sugar-free cupcakes?
- Allulose and Swerve are recommended as the best sugar-free sweeteners for these cupcakes. Alternatively, granulated baking Splenda can be used by halving the amount specified for Allulose in the recipe.
- How can I ensure my cupcakes have the best texture?
- For tender and fluffy cupcakes, measure flour accurately by spooning it into a cup and leveling it off, or use a kitchen scale. Mix the batter just until ingredients are combined, and ensure all ingredients are at room temperature before mixing.
- How do I fix frosting that has broken or curdled?
- If the frosting breaks or curdles, simply keep mixing it. The frosting should come back together with continued mixing, especially with the help of a stand mixer.
- Can these sugar-free cupcakes be made in advance?
- Yes, unfrosted cupcakes can be stored in an airtight container for up to 2 days at room temperature, a week in the fridge, or 3 months in the freezer. Extra buttercream can be stored in the fridge for up to 2 weeks in an airtight container or piping bag.
- How can I make chocolate sugar-free cupcakes and frosting?
- To make chocolate cupcakes, replace 1/3 cup of flour with baking cocoa. For chocolate frosting, mix 1 cup of melted and cooled milk or dark chocolate into the frosting once it is prepared.
Tips
- To ensure your cupcakes have a tender crumb, measure your flour accurately by spooning it into the cup and leveling it off, or use a kitchen scale for precision.
- Allow your ingredients to come to room temperature before mixing, as this helps them combine more smoothly for a better texture.
- When making the frosting, if it appears curdled or broken, continue mixing with your stand mixer until it becomes smooth and thick again.
- Consider enhancing the flavor of your frosting by adding vanilla bean paste and a touch of almond extract.
Equipment
- free cupcake recipe provided, here is a list of main equipment that you might not typically have at home and might need to purchase from Amazon:
- Stand Mixer with Whisk Attachment – This is essential for mixing the batter and frosting to achieve the desired texture and consistency.
- Digital Thermometer – Necessary for accurately measuring the temperature of the egg white and sweetener mixture to ensure it reaches 160°F/71°C.
- Piping Bag and Frosting Tip (e.g., Wilton 1M) – Used for decorating the cupcakes with the sugar-free frosting.
- Heat-Proof Mixing Bowl – Needed for the double boiler method to heat the egg whites and sweetener mixture over simmering water.
