Low Sodium Classic Vanilla Cupcakes
Indulge in the timeless charm of dessert with these Low Sodium Classic Vanilla Cupcakes—a healthier take on a beloved treat. Perfect for those watching their sodium intake, these cupcakes are crafted with unsalted butter and low-sodium baking powder to keep the flavors light yet rich. Fluffy, moist, and delicately enhanced with pure vanilla extract, they offer all the comfort of a classic cupcake without compromising your dietary goals. Ready in just 35 minutes, this recipe is easy to follow and yields 12 beautifully golden cupcakes that are ideal for any occasion. Serve them plain for a simple delight or top with a low-sodium frosting for an extra layer of indulgence. Whether for celebrations or everyday enjoyment, these cupcakes are proof that flavor and health can go hand in hand!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cup Whole milk
- 1 tablespoon Low-sodium baking powder
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, and low-sodium baking powder. Set aside.
In a large bowl, use an electric mixer to beat the unsalted butter on medium speed for about 1 minute until smooth and creamy.
Gradually add the granulated sugar to the butter, beating until the mixture becomes light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until combined.
On low speed, add the dry ingredients in three batches, alternating with the whole milk, beginning and ending with the dry ingredients. Mix each addition until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost as desired with a low-sodium frosting or enjoy them plain.
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 351.1 g | 128% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 206.3 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 242 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 530 mg | 11% | |
*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.
