Low Sodium Vanilla Cupcakes with Icing
Indulge in the delicious simplicity of Low Sodium Vanilla Cupcakes with Icing, a healthier twist on a classic treat! Perfect for those watching their salt intake, these cupcakes are made with unsalted butter and low-sodium baking powder, delivering all the sweet, fluffy goodness without compromising flavor. The rich vanilla-infused batter is complemented by a creamy and luscious vanilla icing, crafted with powdered sugar and a hint of whole milk for the perfect texture. Ready in just over 30 minutes, this low-sodium dessert is easy to make, delightfully soft, and beautifully customizable for any occasion. Ideal for family gatherings, birthday parties, or simply satisfying your sweet tooth, these cupcakes prove that you don’t need extra sodium to create an irresistible treat.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 1.5 teaspoons Vanilla extract
- 2 units Large eggs
- 1.5 teaspoons Low-sodium baking powder
- 1.25 cups All-purpose flour
- 0.5 cup Whole milk
- 0.25 cup Unsalted butter (for icing)
- 1.5 cups Powdered sugar
- 1 teaspoons Vanilla extract (for icing)
- 2 tablespoons Whole milk (for icing)
Instructions
Preheat your 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 using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the low-sodium baking powder and all-purpose flour.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the icing. In a medium bowl, beat the unsalted butter until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.
Mix in the vanilla extract and whole milk, one tablespoon at a time, until the icing reaches your desired consistency.
Spread or pipe the icing onto the cooled cupcakes.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 455.4 g | 166% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 335.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 288 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 564 mg | 12% | |
*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.
