Here’s a simple recipe for sugar-free cupcakes that are both delicious and satisfying!
Sugar-Free Cupcake Recipe
Ingredients
- Dry Ingredients:
- 1 ½ cups almond flour (or a gluten-free flour blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon (optional)
- Wet Ingredients:
- 3 large eggs
- ½ cup unsweetened applesauce
- ¼ cup coconut oil (melted) or another oil
- 1 tsp vanilla extract
- ½ cup sugar substitute (like erythritol or stevia, adjust to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Mix Dry Ingredients: In a bowl, combine the almond flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, applesauce, melted coconut oil, vanilla extract, and sugar substitute until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Optional Frosting
If you’d like to frost your cupcakes, you can use sugar-free cream cheese frosting or whipped coconut cream sweetened with your preferred sugar substitute.
Enjoy!
These cupcakes are versatile, so feel free to add in some sugar-free chocolate chips or nuts for extra flavor. Enjoy your guilt-free treat!
