Sugar Free Vanilla Cupcake Recipe
Easy and delicious...these sugar free vanilla cupcakes won't disappoint!
Servings: 16 cupcakes
Calories: 201kcal
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.