Sugar-Free Vanilla Cupcakes with Icing
Indulge guilt-free with these sugar-free vanilla cupcakes featuring a rich, creamy icing that’s perfect for any occasion. Made with a blend of almond flour and coconut flour, these gluten-free treats offer a moist, delicate crumb while remaining low-carb and diabetic-friendly. Sweetened with a granulated sugar substitute like erythritol or monk fruit, the cupcakes and icing bring just the right amount of sweetness without the added sugar. With a prep time of only 15 minutes and a bake time of 20 minutes, these easy-to-make cupcakes are ideal for quick desserts or celebratory gatherings. Topped with a luscious, buttery sugar-free icing, they’re a delightful way to satisfy your sweet tooth while sticking to your health goals. Perfect for keto diets, family parties, or a refined afternoon snack, these cupcakes prove that indulgence can be wholesome and delicious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Granulated sugar substitute (like erythritol or monk fruit sweetener)
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.25 cup Neutral-flavored vegetable oil (such as avocado oil)
- 0.5 cup Butter (softened, for icing)
- 0.75 cup Powdered sugar substitute (like powdered erythritol or monk fruit sweetener)
- 1 teaspoon Vanilla extract (for icing)
- 2 tablespoons Unsweetened almond milk (for icing)
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 the almond flour, coconut flour, granulated sugar substitute, baking powder, and salt.
In another medium bowl, whisk together the almond milk, eggs, vanilla extract, and vegetable oil until fully combined.
Pour the wet ingredients into the dry ingredients and stir until you achieve a smooth batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven 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 pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, make the icing by beating the softened butter in a mixing bowl until creamy.
Gradually add the powdered sugar substitute while continuing to beat until light and fluffy.
Mix in the vanilla extract and almond milk, 1 tablespoon at a time, until the icing reaches your desired consistency.
Once the cupcakes are completely cool, spread or pipe the icing on top of each cupcake.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.8 g | 351% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 11.4 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 901 mg | 69% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 526 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.
