Low Sodium Vanilla Cupcakes with Icing

Indulge in the delicate sweetness of these Low Sodium Vanilla Cupcakes with Icing, a guilt-free treat perfect for any occasion. These fluffy, golden cupcakes are crafted with unsalted butter and low-sodium baking powder, making them a heart-friendly alternative to traditional recipes. Infused with pure vanilla extract, they deliver a subtly aromatic flavor, while the light, creamy icing adds a touch of decadence without overloading on sodium. Quick and easy to prepare, this recipe requires just 15 minutes of prep time and yields 12 perfectly portioned cupcakes, making it ideal for family gatherings, birthday parties, or a simple weekday indulgence. Decorate as you like and enjoy a dessert that’s as kind to your heart as it is to your taste buds!

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 0.5 cup Unsalted butter
• 0.75 cup Granulated sugar
• 1.5 teaspoons Vanilla extract
• 2 units Large eggs
• 1.5 teaspoons Low-sodium baking powder
• 1.25 cups All-purpose flour
• 0.5 cup Whole milk
• 0.25 cup Unsalted butter (for icing)
• 1.5 cups Powdered sugar
• 1 teaspoons Vanilla extract (for icing)
• 2 tablespoons Whole milk (for icing)

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 large bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 3

Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.

Step 4

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

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.

Step 6

Using a spoon or ice cream scoop, divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

While the cupcakes are cooling, prepare the icing. In a medium bowl, beat the unsalted butter until smooth and creamy.

Step 9

Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.

Step 10

Mix in the vanilla extract and whole milk, one tablespoon at a time, until the icing reaches your desired consistency.

Step 11

Spread or pipe the icing onto the cooled cupcakes.

Step 12

Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Serving size	(865.2g)

Amount per serving	% Daily Value*
Calories	2914.8

Total Fat 112.4g	0%
Saturated Fat 64.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 642.8mg	0%
Sodium 229.1mg	0%
Total Carbohydrate 455.4g	0%
Dietary Fiber 4.1g	0%
Total Sugars 335.0g
Protein 33.4g	0%

Vitamin D 178.4IU	0%
Calcium 288.3mg	0%
Iron 9.1mg	0%
Potassium 563.8mg	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: 34.1%

Protein: 4.5%

Carbs: 61.4%