Low Sodium Vanilla Cupcakes with Buttercream Frosting
Indulge in the heavenly delight of Low Sodium Vanilla Cupcakes with Buttercream Frosting, the perfect combination of flavor and health-conscious baking. These moist and fluffy cupcakes are crafted with unsalted butter and a sodium-free baking powder, making them an ideal treat for those watching their salt intake. The rich, buttery buttercream frosting complements the delicate vanilla flavor of the cupcakes, ensuring every bite is a sweet and satisfying experience. With a quick prep time of just 20 minutes and a bake time of 18 minutes, you’ll have a batch of 12 delightful cupcakes ready to impress at any gathering or as a guilt-free dessert option. Perfect for parties or celebrations, these low-sodium cupcakes prove that you can enjoy indulgent treats without compromising on flavor or dietary restrictions!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder (low sodium or sodium-free)
- 0.5 cup Whole milk
- 0.75 cup Unsalted butter (softened, for frosting)
- 2 cups Powdered sugar
- 1.5 teaspoons Pure vanilla extract (for frosting)
- 2 tablespoons Whole milk (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, cream the softened unsalted butter in a mixing bowl until smooth.
Gradually add powdered sugar, mixing well after each addition.
Stir in the vanilla extract and milk, and beat until the frosting is creamy and spreadable. Add an additional tablespoon of milk if needed for desired consistency.
Once the cupcakes are completely cool, frost them with the buttercream frosting using a spatula or piping bag.
Serve and enjoy your low sodium vanilla cupcakes!
Nutrition Facts
Calories |
4564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.5 g | 329% | |
| Saturated Fat | 158.2 g | 791% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 538.9 g | 196% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 392.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 330 mg | 25% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 629 mg | 13% | |
*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.
