Low Sodium Vanilla Cupcakes with Buttercream Frosting

Delightfully light, fluffy, and packed with classic vanilla flavor, these Low Sodium Vanilla Cupcakes with Buttercream Frosting are the perfect treat for those looking to indulge without the extra salt. This easy-to-follow recipe swaps traditional baking staples with unsalted butter and low-sodium baking powder, making it a heart-friendly choice without sacrificing flavor. Topped with a luscious, creamy buttercream frosting made from just a handful of pantry staples, these cupcakes are ideal for any occasion—from birthday parties to casual dessert cravings. Ready in under 40 minutes and yielding 12 perfectly portioned servings, this recipe proves that desserts can be both indulgent and mindful. Whether you're following a low-salt diet or just looking for a refined twist on a classic favorite, these fluffy vanilla cupcakes are sure to impress!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 0.5 cup Unsalted butter (softened)
• 0.75 cup Granulated sugar
• 2 Large eggs
• 2 teaspoons Pure vanilla extract
• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder (low sodium or sodium-free)
• 0.5 cup Whole milk
• 0.75 cup Unsalted butter (softened, for frosting)
• 2 cups Powdered sugar
• 1.5 teaspoons Pure vanilla extract (for frosting)
• 2 tablespoons Whole milk (for frosting)

Directions

Step 1

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

Step 2

In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 3

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4

In a separate bowl, whisk together the all-purpose flour and baking powder.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

Step 6

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

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

To make the frosting, cream the softened unsalted butter in a mixing bowl until smooth.

Step 10

Gradually add powdered sugar, mixing well after each addition.

Step 11

Stir in the vanilla extract and milk, and beat until the frosting is creamy and spreadable. Add an additional tablespoon of milk if needed for desired consistency.

Step 12

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

Step 13

Serve and enjoy your low sodium vanilla cupcakes!

Nutrition Facts

Serving size	(1138.3g)

Amount per serving	% Daily Value*
Calories	4563.5

Total Fat 256.5g	0%
Saturated Fat 158.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1035.5mg	0%
Sodium 242.8mg	0%
Total Carbohydrate 538.9g	0%
Dietary Fiber 4.9g	0%
Total Sugars 392.7g
Protein 37.8g	0%

Vitamin D 320.1IU	0%
Calcium 330.1mg	0%
Iron 10.6mg	0%
Potassium 628.7mg	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: 50.0%

Protein: 3.3%

Carbs: 46.7%