Low Sodium Chocolate Cupcake with Vanilla Frosting

Indulge your sweet tooth guilt-free with these delectable Low Sodium Chocolate Cupcakes with Vanilla Frosting! Perfectly moist and rich, these cupcakes feature a light cocoa-infused base that’s low in sodium yet full of decadent flavor. Topped with a fluffy, homemade vanilla frosting, crafted from unsalted butter and a hint of milk, these treats strike the perfect balance between indulgence and mindful eating. Ideal for those seeking a heart-healthy dessert option, this recipe uses simple, everyday ingredients and comes together in just under 40 minutes. Serve them at a party, or savor them as a personal delight—these low-sodium cupcakes make healthy baking effortless and irresistibly sweet!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 0.5 cup buttermilk
• 0.5 cup hot water
• 0.5 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons whole milk

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside.

Step 3

In a large bowl, cream the 0.5 cup unsalted butter and granulated sugar together until light and fluffy using an electric mixer.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the 1 teaspoon vanilla extract.

Step 5

Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.

Step 6

Carefully stir in the hot water until the batter is smooth. The batter will be thin, but this is normal.

Step 7

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 10

To make the frosting, beat 0.5 cup unsalted butter in a mixing bowl until creamy.

Step 11

Gradually add the powdered sugar, 0.5 cup at a time, beating well after each addition.

Step 12

Mix in the 1 teaspoon vanilla extract and 2 tablespoons of whole milk. Continue to beat until the frosting is smooth and fluffy.

Step 13

Once the cupcakes are completely cool, frost them with the vanilla frosting using a piping bag or spread with a spatula.

Step 14

Serve and enjoy your low sodium chocolate cupcakes with delicious vanilla frosting!

Nutrition Facts

Serving size	(1362.1g)

Amount per serving	% Daily Value*
Calories	4599.3

Total Fat 225.5g	0%
Saturated Fat 137.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 903.8mg	0%
Sodium 1397.7mg	0%
Total Carbohydrate 662.4g	0%
Dietary Fiber 47.8g	0%
Total Sugars 447.1g
Protein 61.3g	0%

Vitamin D 215.2IU	0%
Calcium 462.1mg	0%
Iron 29.5mg	0%
Potassium 2422.9mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 5.0%

Carbs: 53.8%