Sugar-Free Vanilla Cupcakes with Buttercream Frosting
Indulge guilt-free with these irresistible Sugar-Free Vanilla Cupcakes with Buttercream Frosting, the perfect treat for those seeking delicious baked goods without added sugar! Made with a combination of almond flour and coconut flour, these cupcakes are naturally gluten-free and feature a light, moist texture. Sweetened with a granulated sugar substitute like erythritol or monk fruit, they deliver the classic sweetness you crave without spiking your blood sugar. Topped with a rich, creamy buttercream frosting made from powdered sugar substitute and a splash of vanilla, every bite is decadently satisfying. Ready in under 40 minutes and perfect for special occasions or everyday indulgences, this recipe proves that healthy and indulgent can go hand-in-hand.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.75 cup Granulated sugar substitute (like erythritol or monk fruit sweetener)
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 4 Large eggs
- 0.5 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 1 cup Unsalted butter (for frosting)
- 1.5 cups Powdered sugar substitute (like powdered erythritol)
- 1.5 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together almond flour, coconut flour, granulated sugar substitute, baking powder, and salt.
In a separate bowl, combine the melted butter, eggs, unsweetened almond milk, and vanilla extract. Mix until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Evenly distribute the batter among the 12 muffin liners, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
To make the frosting, beat the unsalted butter (softened) in a large bowl using an electric mixer until light and fluffy.
Gradually add the powdered sugar substitute, 1/4 cup at a time, while continuing to mix.
Add the vanilla extract and heavy cream, and beat until the frosting is smooth and creamy.
Spread or pipe the frosting onto the cooled cupcakes.
Serve and enjoy your sugar-free vanilla cupcakes with buttercream frosting!
Nutrition Facts
Calories |
4224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.0 g | 538% | |
| Saturated Fat | 205.4 g | 1027% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1549 mg | 516% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 429.5 g | 156% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 11.5 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 817 mg | 63% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 613 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.
