Low Sodium Chocolate Cupcake with Vanilla Frosting
Indulge in the perfect balance of decadence and health with these low sodium chocolate cupcakes topped with a luscious vanilla frosting. These treats combine rich, unsweetened cocoa powder with a tender, moist crumb thanks to creamy buttermilk and a touch of hot water for unparalleled depth of flavor. Crafted without salted butter or unnecessary sodium, this recipe ensures a guilt-free indulgence while retaining all the comfort of a classic dessert. The vanilla frosting, whipped to perfection, adds a sweet, creamy contrast that melts in your mouth with every bite. Ready in under 40 minutes and yielding 12 irresistible servings, these cupcakes are ideal for special occasions or simple moments of self-care. Perfect for anyone seeking low sodium desserts without compromising on taste, these homemade cupcakes are bound to delight your palate and impress your guests!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 0.5 cup hot water
- 0.5 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons whole milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.
In a large bowl, cream the 0.5 cup unsalted butter and granulated sugar together until light and fluffy using an electric mixer.
Add the eggs one at a time, beating well after each addition. Mix in the 1 teaspoon vanilla extract.
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Carefully stir in the hot water until the batter is smooth. The batter will be thin, but this is normal.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat 0.5 cup unsalted butter in a mixing bowl until creamy.
Gradually add the powdered sugar, 0.5 cup at a time, beating well after each addition.
Mix in the 1 teaspoon vanilla extract and 2 tablespoons of whole milk. Continue to beat until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, frost them with the vanilla frosting using a piping bag or spread with a spatula.
Serve and enjoy your low sodium chocolate cupcakes with delicious vanilla frosting!
Nutrition Facts
Calories |
4599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 662.4 g | 241% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 447.1 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 462 mg | 36% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2423 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
