Light, fluffy, and perfectly sweetened, this sugar-free cupcake recipe is a guilt-free treat topped with a silky sugar-free frosting.
So here’s the deal—sugar and I have a complicated relationship. I love sweets (who doesn’t?), but let’s just say that sugar doesn’t always love me back. I tried giving up cupcakes once, thinking it was the mature, healthy thing to do. Big mistake. Life without cupcakes? Not worth it. That’s when I knew I had to find a way to make them work for me—enter this sugar-free cupcake recipe.
The first time I made these, I was skeptical. I mean, how do you make a cupcake without sugar that actually tastes good? But when my husband tried one and didn’t even realize it was sugar-free, I knew I had a winner. These cupcakes have become my go-to for birthdays, brunches, and random Tuesday cravings. They’re the kind of treat that makes you forget they’re “healthy,” which is basically the highest compliment a sugar-free dessert can get, right?
Why You’ll Love This Sugarfree Cupcake Recipe?
- Guilt-Free Indulgence: You get all the cupcake joy without the sugar overload. Win-win.
- Amazing Frosting: Let’s be honest—the frosting is half the reason we eat cupcakes, and this one doesn’t disappoint.
- Soft and Moist: Thanks to sour cream, the texture is spot-on. No dry cupcakes here!
- Customizable Flavors: Want to add almond extract? A hint of citrus? You’ve got options.
- Easy for Everyone: Even if you’re not sugar-free, these cupcakes are still a crowd-pleaser.
Ingredient Notes:
Let’s talk about what makes these sugar-free cupcakes shine:
- All-Purpose Flour: The base that holds everything together. Simple and reliable.
- Baking Powder: Gives the cupcakes that lovely lift.
- Unsalted Butter: Makes them rich and moist. Room temp is key for easy mixing!
- Sugar-Free Sweetener: I swear by Allulose or Swerve. They sweeten beautifully without that weird aftertaste some sweeteners have.
- Eggs: Add structure and richness. Room temperature eggs mix better, so don’t skip that step.
- Vanilla Extract: Adds warmth and makes everything taste a little more special.
- Sour Cream: Keeps the cupcakes super moist and gives them a slightly tangy flavor.
For the frosting:
- Egg Whites: These create the fluffy, glossy base of the meringue frosting.
- Butter: Adds richness and creates that creamy, silky texture.
- Salt: A pinch balances out the sweetness and enhances the flavor.
- Food Coloring: Optional, but a fun way to make these cupcakes pop for special occasions.
How To Make Sugarfree Cupcake?
These sugar-free cupcakes are ridiculously easy to make. Let’s walk through it together:
Step 1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners. Don’t skip the liners—trust me, you don’t want to deal with cupcakes sticking to the pan.
Step 2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Sifting works too, but who has time for that?
Step 3. Cream Butter and Sweetener
In a large bowl (or a stand mixer if you’re feeling fancy), beat the butter and sweetener on medium-high speed for about 2 minutes. The goal? A fluffy, creamy mixture that makes you want to stick your finger in for a taste.
Step 4. Add the Wet Ingredients
Mix in the eggs, vanilla extract, and almond extract (if using). Then stir in the sour cream. Scrape down the sides of the bowl to make sure everything’s blended.
Step 5. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix—it’s better to leave a few streaks of flour than end up with dense cupcakes.
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Step 6. Bake the Cupcakes
Divide the batter evenly among the cupcake liners. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Pro tip: These cupcakes don’t brown like traditional ones, so don’t wait for a golden top.
Step 7. Cool Completely
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack. Frosting warm cupcakes = a melty mess, so patience is key.
Step 8. Make the Frosting
Now for the fun part! Whisk egg whites and sweetener over simmering water until it reaches 160°F (71°C). Then beat the mixture on high speed until it forms stiff, glossy peaks. Gradually add the butter, salt, and vanilla. Keep mixing until the frosting is smooth and creamy.
Step 9. Decorate
Pipe the frosting onto the cooled cupcakes. I used a Wilton 1M tip for that classic swirl, but feel free to get creative.
Storage Options:
Store these cupcakes in an airtight container in the fridge for up to four days. If you want to freeze them, wrap each cupcake individually (without frosting), and store them in the freezer for up to two months. Just thaw and frost when you’re ready to eat.
Variations and Substitutions:
Here’s how you can make these cupcakes your own:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Citrus Zest: Add lemon or orange zest to the batter for a fresh twist.
- Chocolate Version: Mix in 2 tablespoons of cocoa powder for sugar-free chocolate cupcakes.
- Different Sweeteners: Monk Fruit or Erythritol work too, but they’ll slightly change the flavor.
What to Serve with Sugarfree Cupcake?
Pair these cupcakes with:
- Coffee or Tea: A warm drink is the perfect complement.
- Fresh Berries: Add a handful of raspberries or strawberries for a pop of color and flavor.
- Sugar-Free Ice Cream: Double the dessert, double the fun.
- Whipped Cream: A dollop on the side takes these cupcakes up a notch.
Frequently Asked Questions:
Can I make these cupcakes ahead of time?
Yes! Store them unfrosted in the fridge or freezer, and frost right before serving for the freshest flavor.
What’s the best sweetener for this recipe?
Allulose and Swerve are my go-to options. They bake well and don’t leave a bitter aftertaste.
Can I make the frosting without a stand mixer?
You can, but a hand mixer will take a little longer to whip to stiff peaks. Stay patient—it’s worth it!
So, what do you think? Are you ready to bake a batch of these sugar-free cupcakes? I’d love to hear how they turn out—especially if you put your own spin on them!
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Keep the Flavor Coming – Try These:
Sugarfree Cupcake Recipe
Ingredients
For the Cupcakes:
- 1 1/3 cups 175 g all-purpose flour
- 1 tsp 4 g baking powder
- 1/4 tsp 1 g fine salt
- 1/2 cup 113 g unsalted butter, room temperature
- 1 cup 175 g sugar-free sweetener, such as Allulose or Swerve
- 2 large eggs room temperature
- 2 tsp 8 g vanilla extract or vanilla bean paste
- 1 tsp 4 g almond extract (optional)
- 1/2 cup 126 g sour cream, room temperature
For the Frosting:
- 4 large egg whites room temperature
- 1 cup 175 g sugar-free sweetener, such as Allulose or Swerve
- 3/4 cup 170 g unsalted butter, room temperature
- 1/2 tsp 2 g fine salt
- 2 tsp 8 g vanilla extract or vanilla bean paste
- 1 tsp 4 g almond extract (optional)
- Gel food coloring optional
Instructions
Prepare the Cupcake Batter:
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt. Set aside.
- In a large bowl, or the bowl of a stand mixer, cream the unsalted butter and sugar-free sweetener on medium-high speed for approximately 2 minutes, until light and fluffy. Add the eggs, vanilla extract, and almond extract (if using), and mix until fully incorporated.
- Add the sour cream and mix on medium speed, scraping down the sides of the bowl as needed to ensure an even texture. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners. Bake in the preheated oven for 18–21 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
- Fill a medium saucepan with approximately 1 inch of water and bring to a simmer. Ensure your mixing bowl is clean and grease-free by wiping it with vinegar or lemon juice.
- In the clean mixing bowl, combine the egg whites and sugar-free sweetener. Place the bowl over the simmering water, ensuring the bottom does not touch the water. Whisk constantly for 3–5 minutes, or until the mixture reaches 160°F (71°C) and feels smooth to the touch.
- Remove the bowl from the heat and dry its base. Using a stand mixer fitted with the whisk attachment, beat the mixture on medium-high speed for 5–8 minutes, or until stiff, glossy peaks form and the bowl is cool to the touch.
- Reduce the mixer speed to medium and gradually add the room-temperature butter, one small piece at a time. Mix in the salt, vanilla extract, and almond extract. If desired, add gel food coloring. Beat on low speed for 2–3 minutes to achieve a thick, smooth consistency.
Frost the Cupcakes:
- Transfer the frosting to a piping bag fitted with your desired tip (e.g., Wilton 1M) and decorate the cooled cupcakes as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!