Sugar Free Vanilla Cupcakes

These Sugar Free Vanilla Cupcakes are simple, versatiles, and full of delicious vanilla flavor.

Made with basic ingredients, these cupcakes are classic bakery cupcakes with a soft and tender texture and bursting with vanilla flavor.

Why this recipe works

Vanilla cupcakes are great tasting dessert that is easily customizable with a multitude of complementing frosting choices. Its neutral flavor goes great with about any kind of topping.

Here is what else you will like about this recipe.

• This cupcake is a reliable and fluffy cupcake that holds up beautifully to frosting.
• Made with both butter and oil, these cupcakes have both a rich flavor and a moist crumb.
• Vanilla is popular flavor making this recipe a winner for crowds.
• These cupcakes are perfect as a dessert and for sharing with others at a gathering or celebration.

Have you tried my recipe for Sugar Free Chocolate Cupcakes with Frosting

Made with basic pantry ingredients, those cupcakes are moist and chocolatey making them perfect for parties, celebrations, or as a dessert. Both this recipe for vanilla cupcakes and that recipe for chocolate cupcakes are great tasting cupcake ideas that have no added sugar in them!

Store your cupcakes in a cupcake holder (which also makes for easier transport!). You can find a selection of cupcake holders here.

Ingredients You Will Need

• Flour Regular all purpose flour.
• Leaveners Both Baking Powder and Baking Soda.
• Salt. Just a small amount is needed to help bring out the flavors.
• Butter. Unsalted is preferred. If you are using salted butter you can omit the added salt,
• Neutral Oil Such as canola or vegetable oil.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with.
• Eggs. At room temperature.
• Vanilla Extract Pure Vanilla Extract is recommended for flavor.
• Milk. Use a full fat milk for moisture.
• Sour Cream. Greek yogurt can be substituted. Whichever you use, make sure that it is a full-fat choice.

How to Make Sugar Free Vanilla Cupcakes

• Prep Time 15 minutes .
• Bake Time 16-19 minutes .
• Servings 12 standard sized cupcakes.
• How to serve : Serve frosted with sugar free sprinkles on top.
• Notes: You will need mixing bowls, a whisk, cupcake pan, liners, and cookie scoop to make this recipe.

1. Prepare. Preheat your oven to 350°F (175°C). Also, prep your cupcake pan for nonstick. Liners can work well in this recipe.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, baking soda, and salt.
3. Cream. In a mixing bowl, beat together the butter, oil, and sugar alternative until light and fluffy (about two to three minutes). Then add the eggs, one at a time stopping to stir between additions, followed by the vanilla extract.
4. Wet Ingredients. In a clean bowl or large measuring cup, whisk together the milk and sour cream until smooth and combined.
5. Combine. For this next step we will alternate adding the dry ingredients and the wet ingredients into the mixing bowl from the third step. Scrape down the sides of the bowl and then add half of the dry ingredients (from the second step) and gently mix. Then add half of the ingredients from the wet ingredients (milk and sour cream) and gently mix again. Repeat this process with the remaining, taking care to now over-mix the ingredients.
6. Bake Use a cookie scoop to fill each of the cupcake liners with the batter about two thirds of the way full. Gently tap the bottom of the cupcake pan on the counter. Bake the cupcakes for 16–19 minutes or until the center of the cupcakes spring back or a toothpick comes out clean (a few moist crumbs are fine).
7. Cool. Allow the cupcakes to cool in the pan for five minutes before transferring them to a cooling rack to fully cool.

Tips for making the best cupcakes.

When selecting you sugar alternative for these cupcakes, it is important that you choose one that measures like actual sugar and that can also be baked with. For the best moisture and texture, consider using a baking blend such as erythritol + allulose as these can help prevent dryness and that cooling aftertaste that is common.

More helpful tips for you.

1. Like with similar baked goods recipes, it is best to use dairy products (eggs, butter, milk, sour cream) that are at room temperature. Using cold dairy ingredients can have effect on the blending of ingredients and can also affect the ability of the cupcakes to rise properly.
2. When combining the ingredients in step five, it is important that you do not overmix the ingredients. Once the flour is added to the batter, you should mix until just combined as overmixing can overwork the gluten which can affect the texture of the cupcakes.
3. Baking times can vary depending on the size pan that your are using. As a general rule of thumb, the cupcakes are done baking when the center of the cupcakes can spring back when gently pushed or a toothpick comes out with a few moist crumbs. If your toothpick comes out completely "clean," you likely overbaked it. If it comes out with wet, liquid batter, it needs another 3–5 minutes.

FAQ

• Do these taste like “diet” cupcakes?
  These cupcakes should not taste like "diet" cupcakes as the moisture that is added to them keeps the crumb tender and the vanilla flavor forward.
• Can I use almond flour?
  Almond flour may not be a 1:1 swap for the flour and you will also need a binder. I have not tried this recipe using almond flour.
• Can I use liquid sweetener?
  This recipe has been developed with a balance of wet and dry ingredients. Using a liquid sweetener will throw off the balance which can affect the structure of the cupcakes.
• Why use both baking soda and baking powder in this recipe?
  Both leaveners have their own reason for making these cupcakes special. Baking soda reacts with acidity for tenderness. Baking powder provides additional lift to ensure a reliable rise.
• Why are my cupcakes dense rather than 'fluffy'?
  The number one reason for a dense cakes and cupcakes is over-mixing the flour as this activates the gluten . Other causes for a dense cake include using cold ingredients or not adding enough of each of the leaveners.

Variations.

• Make these cupcakes into mini cupcakes by using a mini cupcake pan or jumbo cupcakes using a jumbo cupcake pan. Baking times will vary.
• For a lemony flavor, stir in a bit of lemon zest and a tablespoon of freshly squeezed lemon juice (reduce the milk by a tablespoon to stay in balance).
• Instead of using vanilla extract, use another extract such as cherry extract.

How to store cupcakes

When properly covered, cupcakes should keep for up to two days at room temperature or up to five days refrigerated. Unfrosted cupcakes freeze best when wrapped well and frozen for up to a couple of months. Note that the frosting that you use may affect the storage.

Here are some frosting recipes that you can use on your cupcakes.

• Sugar Free Cream Cheese Frosting (no butter)
• 5 Ingredient Sugar Free Cream Cheese Frosting
• Sugar Free Greek Yogurt Frosting
• Sugar Free Chocolate Cream Cheese Frosting
• Sugar Free German Chocolate Frosting
• Sugar Free Pudding and Cream Cheese Frosting
• How To Make Sugar Free Ganache
• All Sugar Free Frosting Recipes.