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sugar free cupcake with foil liner peeled back
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Sugar Free Cupcakes

These Sugar Free Cupcakes are quick and easy to make all in one bowl in just 30 minutes.  They’re naturally sweetened, soft, light and fluffy with hints of vanilla. 
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 245kcal
Author Kim

Ingredients

  • 2 cups White Spelt Flour
  • ¾ cups Granulated sweetener that measures like sugar
  • ¾ cup Unsalted butter, softened
  • ¼ cup Milk
  • 4 teaspoons Baking Powder
  • 1 teaspoon Vanilla essence
  • 3 large Eggs (room temperature)

Frosting

  • ¾ cup Cream Cheese
  • 3 tablespoons Powdered sugar sweetener
  • 2 tablespoons Unsalted butter, softened
  • 1 teaspoon Vanilla essence

Instructions

Cupcakes

  • Preheat fan oven to180 degrees C (360 degrees F)
  • Prepare 12 hole muffin tray with foil liners
  • In a large mixing bowl, mix the flour and baking powder with a whisk for a minute or two, until thoroughly combined.
  • To the same bowl, add the granulated sweetener, eggs, vanilla essence, softened butter and milk. Use a spatula to fold in all the ingredients together, making sure there are no flour pockets.
  • Spoon out the cake mixture evenly across all 12 cupcake liners, smoothing with back of a spoon where needed.
  • Bake in a fan oven at 180 degrees C (360 degrees F) for 20 – 23 minutes.
  • Let cupcakes come to room temperature before adding the frosting.

Frosting

  • Mix all the frosting ingredients together in a bowl (making sure butter is softened to room temperature first – not microwaved as it will make frosting too runny)
  • Use a dinner knife or spoon to spread generously onto cupcakes.

Notes

  1. Sweetener: I use Lakanto Monkfruit Classic sweetener in this recipe. It’s a granulated natural sweetener that measures just like sugar. You could use another brank of monkfruit if you cant find Lakanto, or granulated stevia as well.
  2. Milk: I used full fat milk for this recipe, however feel free to use whatever milk you prefer.
  3. Flour: Plain white flour can be used instead of White Spelt Flour. Equally you could wholemeal spelt flour, however this will make the cupcakes a little darker on the inside.
  4. Vanilla: Vanilla bean paste can be used in the same quantity instead of vanilla essence.
  5. Baking Powder: Make sure your baking powder is not old, or past its used by date as this will cause the cupcakes not to rise as much. To test your baking powder, add 1 teaspoon to a cup of boiling water. If it bubbles, its OK to use, if not, it’s lost its effectiveness. Fresh baking powder will give a nice lift and dome effect.
  6. Don’t overmix the batter: Be careful not to overmix the batter and this will make the cupcakes loose too much air and become dense during the baking process. Mix the batter together gently with the spatula until just combined.
  7. Storage: Keep frosted cupcakes covered in an air tight container in the fridge. They are best consumed within 2 – 3 days
  8. Freezing: You can freeze frosted cupcakes for upto 6 weeks. Let them defrost naturally when you’re ready to eat them.

Nutrition

Calories: 245kcal | Carbohydrates: 18g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Fiber: 2g | Sugar: 2g