Sugar-Free Vanilla Cupcakes with Icing

Indulge your sweet tooth guilt-free with these delightful Sugar-Free Vanilla Cupcakes with Icing! Made with a blend of almond and coconut flours, these fluffy, low-carb treats are perfectly sweetened using a granulated sugar substitute, making them ideal for those following a keto or sugar-free lifestyle. A luscious buttercream icing, crafted with powdered sugar substitute and a hint of vanilla, takes these cupcakes to the next level of deliciousness. Quick and easy to prepare in just 35 minutes, this recipe ensures moist, tender cupcakes that are as satisfying as their sugar-filled counterparts. Perfect for birthdays, gatherings, or a midday snack, these cupcakes are proof that going sugar-free doesn’t mean giving up on flavor.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 0.5 cup Granulated sugar substitute (like erythritol or monk fruit sweetener)
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.75 cup Unsweetened almond milk
• 3 large Eggs
• 2 teaspoons Vanilla extract
• 0.25 cup Neutral-flavored vegetable oil (such as avocado oil)
• 0.5 cup Butter (softened, for icing)
• 0.75 cup Powdered sugar substitute (like powdered erythritol or monk fruit sweetener)
• 1 teaspoon Vanilla extract (for icing)
• 2 tablespoons Unsweetened almond milk (for icing)

Directions

Step 1

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

Step 2

In a large mixing bowl, whisk together the almond flour, coconut flour, granulated sugar substitute, baking powder, and salt.

Step 3

In another medium bowl, whisk together the almond milk, eggs, vanilla extract, and vegetable oil until fully combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir until you achieve a smooth batter.

Step 5

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 6

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

Step 7

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

While the cupcakes are cooling, make the icing by beating the softened butter in a mixing bowl until creamy.

Step 9

Gradually add the powdered sugar substitute while continuing to beat until light and fluffy.

Step 10

Mix in the vanilla extract and almond milk, 1 tablespoon at a time, until the icing reaches your desired consistency.

Step 11

Once the cupcakes are completely cool, spread or pipe the icing on top of each cupcake.

Step 12

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(997.1g)

Amount per serving	% Daily Value*
Calories	2886.9

Total Fat 273.8g	0%
Saturated Fat 86.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 820.0mg	0%
Sodium 2634.0mg	0%
Total Carbohydrate 277.4g	0%
Dietary Fiber 32.9g	0%
Total Sugars 11.4g
Protein 67.8g	0%

Vitamin D 277.5IU	0%
Calcium 901.2mg	0%
Iron 11.8mg	0%
Potassium 526.4mg	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: 64.1%

Protein: 7.1%

Carbs: 28.9%