Low Sodium Classic Vanilla Cupcakes
Indulge in the irresistible charm of homemade *Low Sodium Classic Vanilla Cupcakes*, where timeless flavor meets a heart-healthy twist! Perfectly soft and fluffy, these cupcakes feature a delicate balance of pure vanilla essence and a low-sodium baking blend, making them ideal for those watching their sodium intake without compromising on taste. Crafted with unsalted butter and just the right amount of sweetness, they're quick and easy to prepare in under 40 minutes. Enjoy them plain for a classic treat or top them with a low-sodium frosting for an extra special touch. Whether for birthdays, afternoon tea, or a guilt-free dessert, these tender cupcakes are guaranteed to delight every bite!
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Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cup Whole milk
- 1 tablespoon Low-sodium baking powder
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 bowl, whisk together the flour, baking soda, baking powder, and low-sodium baking powder. Set aside.
Step 3
In a large bowl, use an electric mixer to beat the unsalted butter on medium speed for about 1 minute until smooth and creamy.
Step 4
Gradually add the granulated sugar to the butter, beating until the mixture becomes light and fluffy, about 2 to 3 minutes.
Step 5
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 6
Mix in the vanilla extract until combined.
Step 7
On low speed, add the dry ingredients in three batches, alternating with the whole milk, beginning and ending with the dry ingredients. Mix each addition until just combined.
Step 8
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 9
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 10
Allow the cupcakes to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Once cooled, frost as desired with a low-sodium frosting or enjoy them plain.
Nutrition Facts
| Serving size | (689.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2077.1 |
| Total Fat 63.7g | 0% |
| Saturated Fat 33.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 510.6mg | 0% |
| Sodium 1516.5mg | 0% |
| Total Carbohydrate 351.1g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 206.3g | |
| Protein 35.0g | 0% |
| Vitamin D 133.7IU | 0% |
| Calcium 242.5mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 530.0mg | 0% |
Source of Calories