Sugar Free Vanilla Cupcake Recipe

This Sugar Free Vanilla Cupcake Recipe will knock your socks off! Seriously! This cake is unlike any other! Usually when you hear the words “sugar free” you automatically think something will be tasteless, not sweet, or maybe even taste a bit like cardboard but I am here to set the record straight.

You can follow a low carb or keto diet and still have amazing sugar free desserts just like this! I know because I’ve lost over 55 lbs so far doing so! Keto has been a game changer for me. I’ve always had an unhealthy relationship with sugar. I’ve never done a drug in my life but I feel as though sugar was much drug. When I say it was bad, it really was bad. Real bad. This is probably why I am so grateful to have recipes like this. I love my sweets and this cupcake recipe is definitely a treat!

We made a delightful buttercream frosting for this recipe that is also sugar free. It’s the perfect amount of sweetness too! You can get really creative with your frostings if you want.

Have you tried Jordan’s Skinny Syrups yet? We use these syrups in lots of recipes but we also use them in snow cones, tea and coffee drinks too. They add an amazing twist on flavor without the sugar. Our favorite is Butter Toffee or regular vanilla. Head over here to Amazon and see all the Jordan’s Skinny Syrup flavors that are available! You can use these syrups to make frosting! Just add a small amount (like 2 or 3 tablespoons) of your favorite flavored syrup to 8 oz of cream cheese and whip it up with a mixer. Voila! Instand frosting! You will love it!

This recipe was inspired by LowCarbInspirations.com Keto Vanilla Cupcake Recipe. We made slight adjustments in the instructions.

Sugar Free Vanilla Cupcake Recipe Ingredients

Makes: 16 Delicious Cupcakes

Cupcake ingredients:

2 cups Blanched Almond Flour
2/3 cup Coconut Flour
1 tbs Baking Powder
1 tsp Baking Soda
1 tsp Xanthan Gum
1/2 tsp Himalayan Pink Salt
1/2 cup (1 stick) Butter, Unsalted (softened)
1 cup Organic Stevia Blend by Pyure
4 Large Eggs, room temp
2 large Egg Whites, room temp
1/2 cup Heavy Whipping Cream
1 tsp Apple Cider Vinegar
2 tsp Vanilla Extract

Vanilla Frosting Ingredients:

8 oz cream cheese, room temp
1/2 cup butter, room temp
1 teaspoon vanilla extract, clear
1/3 cup Organic Stevia Blend by Pyure

Sugar Free Vanilla Cupcake Recipe Instructions

Cupcake Instructions:

Preheat oven to 350 degrees.
In a large mixing bowl add butter and sweetener. Beat until creamed together.
Add eggs and whites, whisk until well incorporated.
Then add heavy whipping cream, apple cider vinegar, and vanilla. Blend well.
Add the dry mix to the wet and mix thoroughly to incorporate.
Place cupcake liners into your muffin pan and lightly coat with non-stick cooking spray in each liner.
Using an ice cream scoop to scoop equal amounts of batter into each cupcake liner.
Tap the tray on the counter to release any trapped air bubbles.
Bake at 350 degrees for 25 minutes.

Vanilla Frosting Instructions:

Add all the ingredients to a medium-size bowl and mix it on high with a hand mixer until it’s soft and creamy. If you choose to use Jordan’s Skinny Syrups, just mix 2 tablespoons with 8 oz of cream cheese instead of the other ingredients to change up the frosting flavors.

Notes:

The batter gets fairly thick, the longer you let it sit.

If you choose to make mini cupcakes only bake those for 20 minutes. Almond flour will brown quickly on the cupcake tops and you don’t want to burn them.

After baking, cover with foil while cooling, to hold moisture in the cupcakes.

Sugar Free Vanilla Cupcake Recipe Nutrition Information

Nutrition per serving

Calories 201, Total C 9g, Fiber 3g, Net C 3g, SA 3g, Fat 18g, Protein 6g

*Sugar alcohol is not accounted for in nutrition panel.

Sugar Free Vanilla Cupcake Recipe

Easy and delicious...these sugar free vanilla cupcakes won't disappoint!

4.50 from 4 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings cupcakes

Calories 201

Ingredients

Cupcake ingredients:

2 cups Blanched Almond Flour
2/3 cup Coconut Flour
1 tbs Baking Powder
1 tsp Baking Soda
1 tsp Xanthan Gum
1/2 tsp Himalayan Pink Salt
1/2 cup 1 stick Butter, Unsalted (softened)
1 cup Organic Stevia Blend by Pyure
4 Large Eggs room temp
2 large Egg Whites room temp
1/2 cup Heavy Whipping Cream
1 tsp Apple Cider Vinegar
2 tsp Vanilla Extract

Vanilla Frosting Ingredients:

8 oz cream cheese room temp
1/2 cup butter room temp
1 teaspoon vanilla extract clear
1/3 cup Organic Stevia Blend by Pyure

Instructions

Cupcake Instructions:

Preheat oven to 350 degrees.
In a large mixing bowl add butter and sweetener.
Beat until creamed together.
Add eggs and whites, whisk until well incorporated.
Then add heavy whipping cream, apple cider vinegar, and vanilla. Blend well.
Add the dry mix to the wet and mix thoroughly to incorporate.
Place cupcake liners into your muffin pan and lightly coat with non-stick cooking spray in each liner.
Using an ice cream scoop to scoop equal amounts of batter into each cupcake liner.
Tap the tray on the counter to release any trapped air bubbles.
Bake at 350 degrees for 25 minutes.

Vanilla Frosting Instructions:

Add all the ingredients to a medium-size bowl and mix it on high with a hand mixer until it's soft and creamy.
If you choose to use Jordan's Skinny Syrups, just mix 2 tablespoons with 8 oz of cream cheese instead of the other ingredients to change up the frosting flavors.

Notes

The batter gets fairly thick, the longer you let it sit. If you choose to make mini cupcakes only bake those for 20 minutes. Almond flour will brown quickly on the cupcake tops and you don't want to burn them. After baking, cover with foil while cooling, to hold moisture in the cupcakes.

*Sugar alcohol = 3g and it is not accounted for in nutrition panel.