Sugar Free Lemon Cupcakes

I love that these Sugar Free Lemon Cupcakes are some delicious.

Even better, you do not have to frost them to get a great taste!

 

Sugar Free Lemon Cupcakes

 
The perfect sugar free dessert recipe for this time of the year.

These lemon cupcakes sugar free, making them even better!
 

If you are looking for a great tasting lemon muffin recipe, check out my Sugar Free Lemon Poppy Seed Muffin recipe.

That muffin recipe is perfect for breakfast or any time. However, I could easily eat these cupcakes for breakfast as well. 🙂

 

I am always looking for great products that will make my cupcakes even better. Luckily, I found these cake baking essential which have really helped me make great cakes and cupcakes!

The ingredients in this recipe are ingredients that you may already have in your pantry.

You will need All Purpose Flour to make this recipe.
Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour. Make this 'keto friendly' by using a keto friendly flour.
Please check the packaging to assure whether or not you will need a binder such as an additional egg.

You will also need a sugar alternative for this recipe.

Please use a sugar alternative that is granular, measures 1:1 with sugar, and that is suitable for baking with for best results. You will need to read the label on the sugar alternative product to make sure that it is indeed suitable for this recipe.

 

There are plenty of sugar free frosting choices that you can use if you decide to frost these cupcakes.

Here is a basic Sugar Free Buttercream Frosting recipe that you may like. Stevia fans can find a popular Stevia Cream Cheese Frosting recipe here.

This cupcake recipe works great in a basic 12 cupcake baking tin.

Alternatively, you can use a smaller size cupcake baking tinor jumbo size cupcake tin (you may need to adjust your baking time accordingly). Also, you can find all kinds of cupcake liners here (think:easy clean up!).
 

Here are some tips Sugar Free Lemon Cupcakes

I already mentioned that you should use a sugar alternative that is granular, measures 1:1 with sugar, and that is suitable for baking with for best results. You will need to read the label on the sugar alternative product to make sure that it is indeed suitable for this recipe.

Here are some easy to follow cupcake baking tips.

1. At the risk of sounding like a broken record, I must place emphasis on using fresh ingredients for best results. This is especially true about leavening agents that are used in a recipe.
2. In the instructions in this recipe I mention that you should mix ingredients until just mixed. Over-mixing anything with flour, such as this recipe, can create a bit of havoc with the gluten in the flour that is used. Avoid over-mixing the batter.
3. This recipe calls for oil as oil will help the cupcakes hold on to moisture since we are using a sugar alternative. Canola oil and Vegetable oil are good choices for baking as they are both neutral oils and should not distract from the lemon flavor in these cupcakes.
4. This recipe calls for half and half creamer. Half and half creamers are generally low in carbs and calories. I have not tried using half and half vegan or other alternatives in this recipe. However, you can find half and half alternatives here if you wish to try using one.

 

Here is how to store cupcakes.

I like to allow my cupcakes to cool on a rack just after removing them from the oven. One they are cooled you can frost them or store them in an air tight cupcake container. If they are frosted with anything container dairy, I will store my cupcakes in the refrigerator or freeze them.

 

Here are some similar recipes that you may also like.

 

• Sugar Free Vanilla Cupcakes.
• Also, Sugar Free Lemonade Cupcakes.
• And, Sugar Free Lemon Bundt Cake.
• Sugar Free Matcha Green Tea Ice Cream.
• How to make Sugar Free Vanilla Ice Cream.
• Sugar Free Copycat DoubleTree Chocolate Chip Cookies.

 

Keep up to date with my recipes

 

You can check out my guide on baking with sugar alternatives on Amazon
 

I have some great tips on which alternatives may work in a recipe such as this one.

Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.

 

The recipe for Sugar Free Lemon Cupcakes

As mentioned, you should use a sugar alternative that is granular, measures 1:1 with sugar, and that is suitable for baking with for best results. You will need to read the label on the sugar alternative product to make sure that it is indeed suitable for this recipe.

Noted above is that this recipe calls for half and half creamer. Half and half creamers are generally low in carbs and calories.

I also mentioned that this recipe calls for oil as oil will help the cupcakes hold on to moisture since we are using a sugar alternative. Canola oil and Vegetable oil are good choices for baking as they are both neutral oils and should not distract from the lemon flavor in these cupcakes.
 

What you will need to make this recipe for Sugar Free Lemon Cupcakes

 

• All Purpose Flour- 1 ½ cups. I have not tried this in this recipe however, you can try making this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour. Make this 'keto friendly' by using a keto friendly flour. Please check the packaging to assure whether or not you will need a binder such as an additional egg.
• Baking Powder- ¾ teaspoon.
• Baking Soda- ¼ teaspoon.
• Lemon Zest- 1 tablespoon.
• Canola oil- ½ cup. Can sub in another neutral oil such as Vegetable oil.
• Sugar Alternative- 1 cup. For best results, please use a granulated Sugar Alternative that measures 1:1 with sugar and is suitable for baking with.
• Eggs- 2. Please have these at room temperature.
• Half and Half- ½ cup. Buttermilk will also work in this recipe. I mentioned above that half and half creamers are generally low in carbs and calories. I have not tried using half and half vegan or other alternatives in this recipe. However, you can find half and half alternatives here if you wish to try using one.
• Lemon Extract- 1 teaspoon.
• Vanilla Extract- 1 teaspoon.

How to make Sugar Free Lemon Cupcakes

 

• Preheat your oven to 325 and prep your cupcake tin for nonstick or liners.
• In a medium mixing bowl, use a fork or a whisk to mix together the flour, baking powder, baking soda, and lemon zest. Set this bowl aside.
• Next, in a large mixing bowl, beat together the oil and the sugar alternative until creamy. Mix in the eggs, half and half, and the extract.
• For the next step, we will add the flour mixture from the first bowl to the mixing bowl, taking care to not over-mix. I suggest using a whisk or mixing by had and adding half of the dry mixture at a time, gently mixing between additions.
• Fill your prepared cups ¾ of the way and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool on a rack before frosting or storing.

The Recipe Card for Sugar Free Lemon Cupcakes

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This easy and delicious recipe for Sugar Free Lemon Cupcakes can be made low in carbohydrates as well.

Please see recipe post for further details on this recipe.

You can see items that have been featured on my Sugar Free Sunday Spotlight here.