Sugar Free Vanilla Cupcakes
Impress your friends and family for your next birthday party or gathering. This is the recipe for how to make Sugar Free Vanilla Cupcakes.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Servings: 12 average sized cupcakes
Tip: After adding the flour, take care to not over mix the batter.
Preheat your oven to 325 and prep your cupcake pan for nonstick. You can use nonstick or cupcake liners.
In a medium bowl, use a whisk to combine together the flour (or alternative) and the baking powder. Set this aside.
Next, in a large mixing bowl, beat together the eggs and the sugar alternative. Beat for about two minutes on medium. Then turn the mixer down and pour in the melted butter and then the vanilla while the mixer is mixing.
Stop the mixer, add about half of the flour mixture from the first bowl, mix for 10 seconds and then add 1/4 cup of milk and mix for another 10 seconds. Repeat the last step by adding the flour mixture and then 1/4 cup of milk. If the batter appears to be too thick (you will need to use your judgment from past experiences with cupcake batters) add a tablespoon of milk at a time, stirring by hand, until you reach your desired thickness. Do not add more than an additional 1/4 cup of milk. If you do not feel comfortable doing this simple just go with the 1/2 cup of milk.
For regular sized cupcakes, bake these for 20-22 minutes or until a toothpick comes out clean. Allow these cupcakes to cool thoroughly before frosting.
I mentioned that you can try subbing in a keto flour or low carbohydrate flour for the all purpose flour (such as carbalose) used in this recipe. Also, when it comes to choosing a sugar alternative that will work in this recipe, my biggest suggestion for best results is to use a granular sugar alternative that measures 1:1 with sugar.
Also mentioned, for best results, I tell my readers to always use fresh ingredients for the best results.
Resist the urge to fill the baking cups more than 3/4 full. Doing so can cause your cupcakes to bake over the edges of the cups and onto the pan, a pain to clean up.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Calories: 182kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 123mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 434IU | Calcium: 41mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!