This Sugar Free Lemonade Cupcakes is a fun recipe to try.
I like that it also tastes good.
Sugar Free Lemonade Cupcakes
This recipe is a fun one to try when you are board of the usual cupcake recipe.
I am certainly not saying the there is something wrong with the usual cupcake recipe however.
Adding a bit of lemon to a cupcake can add a fun taste.
It is the perfect cupcake for a picnic or gathering with friends. I like that it compliments some of my favorite frostings as well.
Obviously, you will need sugar free lemonade mix for this.
You can easily find sugar free lemonade mix online here. An easy cheat for this recipe would be to use a sugar free cake mix according to the package and simply add the sugar free lemonade to it.
Here are some frosting recipes that go well with this recipe.
- Sugar Free Buttercream Frosting.
- Also, Stevia Cream Cheese Frosting.
- And 4 Ingredient Sugar Free Vanilla Frosting.
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I have some great tips on which alternatives may work in a recipe such as this one.
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Sugar Free Lemonade Cupcakes
The recipe for Sugar Free Lemonade Cupcakes
What you will need to make this Sugar Free Lemonade Cupcakes
- Flour- 1 1/2 cups all purpose. Make this gluten free using gluten free flour or low carb using low carb flour.
- Sugar Free Lemonade Mix(dry)- 2 Tablespoons..
- Baking Powder- 1 1/2 teaspoons.
- Salt- 1/4 teaspoon.
- Eggs- 2. Can use 3 egg whites instead.
- Sugar Alternative- Equivalent to 3/4 cup of sugar. Please use granular for best results.
- Butter- 1 1/2 sticks melted.
- Vanilla Extract- 1 teaspoon.
- Milk or similar dairy- 1/2 cup + 1 tablespoon.
How to make Sugar Free Lemonade Cupcakes
- Preheat the oven to 325 and prep your muffin tin for nonstick.This recipe is for 12 average sized cupcakes.
- In a medium bowl, mix together the flour, lemonade mix, baking powder and salt. Set this aside.
- Now in a mixing bowl, beat together the eggs and sugar alternative. You will not get the same foamy result as if you used regular sugar, however, beat this for a minute and a half to two minutes.
- Pour half of the dry ingredients from the first bowl into the mixing bowl, mix for 10 seconds and then add the melted butter. Mix for another 10 seconds.
- Lastly, gently stir or fold in the remaining ingredient into your mixing bowl.
- Note that if you are using a premade cake mix, simply add the lemonade to the mix along with additional liquid (milk) if the batter appears to be too thick. The amount of liquid would vary according to the mix that your are using so it may take good eye to get this right.
- Bake this for 20-24 minutes or until a toothpick comes out clean. Allow these cupcakes to cool on a rack.
The recipe card.
- 1 1/2 Cups Flour
- 2 tbsp Sugar Free Lemonade Mix
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 Eggs
- 3/4 cup Splenda or Sugar Alternative
- 12 tbsp Butter
- 1 tsp Vanilla Extract
- 9 tbsp Milk
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Preheat the oven to 325 and prep your muffin tin for nonstick.
-
In a medium bowl, mix together the flour, lemonade mix, baking powder and salt. Set this aside
-
In a mixing bowl, beat together the eggs and sugar alternative
-
Pour half of the dry ingredients from the first bowl into the mixing bowl, mix for 10 seconds and then add the melted butter. Mix for another 10 seconds.
-
Lastly, gently stir or fold in the remaining ingredient into your mixing bowl.
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Bake this for 20-24 minutes or until a toothpick comes out clean. Allow to cool
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
A self-proclaimed Reformed Sugar Addict, The Sugar Free Diva is a restaurant owner by day and author by night.She has been featured in numerous media outlets as well as serving on speaking panels. Most importantly, she is an avid pet owner who loves life.