I never thought I’d share a sugar free cupcake recipe on here, but today is the day. Over the years I’ve received more and more requests for sugar free cupcakes.

And I totally get it. Not everyone can eat tons of sugar! Most of these requests came from people who wanted to make cupcakes for a loved one who’s sugar sensitive.

image of a sugar free cupcake that's been frosted with sugar free buttercream frosting

Some people have a medical reason for watching their sugar intake (i.e. diabetes, liver problems, etc.). Others are choosing to limit their sugar intake for personal reasons (i.e. keto, paleo, or atkins diet).

Whatever your reason, it doesn’t mean you can’t celebrate a big life event by baking something special.

Picking the Right Sugar Substitute For These Sugar Free Cupcakes

There are a lot of sugar free sweeteners out there these days. With the rise of popular diets like keto and paleo, there’s been an increasing demand for alternative sweeteners and zero-calorie sweeteners.

While it’s great to have lots of options, it can be a bit overwhelming.

I tested this recipe with the granulated versions of Allulose and Swerve. I ordered them online from Amazon but you can also find them at Walmart and at most health food stores.

The taste of the sugar free frosting and cupcakes were great with both.

But I’m not going to lie, the texture is slightly different than a regular cupcake.

The texture isn’t quite as tender as cupcakes made with real sugar, but I think it’s still about as good as a sugar free cupcake can be!

image of a sugar free cupcake cut open to show it's soft texture

Sugar Free Sweeteners You Can Use

If possible use Allulose or Swerve as your sugar-free sweetener!! I think they work best.

Granulated baking Splenda can be used in place of the Allulose in this recipe. Use 1/2 the amount the recipe calls for.

Tips For Making Best Sugar Free Cupcakes

Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
Ingredients at room temp mix together better! Be sure you set out any cold ingredients ahead of time.
Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
If your frosting breaks / curdles, just keep mixing!! It should come back together with the help of your stand mixer. For more troubleshooting tips, check out this post.
Heat your egg white / allulose mixture to 160 F / 71 C to make the egg whites safe to eat. I like to use a digital thermometer to track the temperature.
Use vanilla bean paste and a bit of almond extract to really amp up the flavor of this frosting!
To make chocolate sugar free cupcakes, swap out 1/3 cup of flour for baking cocoa.
Turn this sugar free frosting recipe into chocolate sugar free frosting by mixing a 1 cup of melted and cooled milk or dark chocolate into the frosting once it’s made.

Making These Sugar Free Cupcakes in Advance and Storage Tips

These cupcakes can be made in advance. If stored unfrosted in an airtight container, they can last for 2 days at room temperature, up to a week in the fridge, or up to 3 months in the freezer.

If you have extra buttercream you don’t use it can be stored in the fridge in an airtight container or piping bag for up to 2 weeks.

image of a sugar free cupcake that's been frosted with fluffy sugar free buttercream

Let Me Know What You Think

If you try this recipe for sugar free cupcakes, I’d love to hear what you think of it! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media!

image of homemade sugar free vanilla cupcakes

Other Recipes You Might Like:

image of vegan funfetti cake with slice on plate and bite about to be taken with a fork — **Vegan Funfetti Cake**

image of dairy free banana pudding — **Vegan Funfetti Cake**

Yield: 12

Sugar Free Cupcakes

Name: Sugar Free Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 53 min
Yield: 12
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour (175g); 1 tsp baking powder (4g); 1/4 tsp fine salt (1g); 1/2 cup or 1 stick of unsalted butter, room temperature (113g); 1 cup sugar free sweetener - Allulose or Swerve (175g); 2 large eggs, room temperature (112g); 2 tsp vanilla extract or vanilla bean paste (8g); 1 tsp almond extract - optional (4g); 1/2 cup sour cream, room temperature (126g); 4 large egg whites, room temperature (130g); 1 cup Allulose or other sugar free sweetener (175g); 3/4 cup unsalted butter, room temperature (170g); 1/2 tsp fine salt (2g); 2 tsp vanilla bean paste or vanilla extract (8g); 1 tsp almond extract - optional (4g); gel food coloring (if desired)

These sugar free cupcakes are moist, fluffy, and delicious! They're made with a natural, sugar free sweetener and are frosted with a silky smooth, sugar free frosting!

Prep Time 20 minutes

Cook Time 18 minutes

Additional Time 15 minutes

Total Time 53 minutes

Ingredients

Sugar Free Cupcakes

1 1/3 cups all-purpose flour (175g)
1 tsp baking powder (4g)
1/4 tsp fine salt (1g)
1/2 cup or 1 stick of unsalted butter, room temperature (113g)
1 cup sugar free sweetener - Allulose or Swerve (175g)
2 large eggs, room temperature (112g)
2 tsp vanilla extract or vanilla bean paste (8g)
1 tsp almond extract - optional (4g)
1/2 cup sour cream, room temperature (126g)

Sugar Free Frosting

4 large egg whites, room temperature (130g)
1 cup Allulose or other sugar free sweetener (175g)
3/4 cup unsalted butter, room temperature (170g)
1/2 tsp fine salt (2g)
2 tsp vanilla bean paste or vanilla extract (8g)
1 tsp almond extract - optional (4g)
gel food coloring (if desired)

Instructions

Sugar Free Cupcakes

Preheat your oven to 350 F /175 C and line a muffin tin with 12 cupcake liners. Set aside.
In a medium sized bowl, sift together 1 1/3 cups all purpose flour, 1 tsp baking powder and 1/4 tsp salt. Set aside.
In a large bowl or the bowl of a stand mixer, cream together 1/2 cup unsalted butter and 1 cup of sugar free sweetener like Allulose or Swerve. Mix on a medium high speed with a hand mixer or whisk attachment for about 2 minutes, to incorporate air into the butter.
Add in 2 large eggs, 2 tsp vanilla extract and 1 tsp of almond extract. Mix on medium high speed until the ingredients are fully combined. The mixture should look fluffy.
Mix in 1/2 cup of sour cream on a medium speed. Scrape the sides of the bowl as needed with a rubber spatula.
Pour the dry ingredients into the wet ingredients and mix on a low speed until the flour is just incorporated.
Scoop the cupcake batter into the prepared muffin tin, evenly dividing the batter between the 12 cupcake liners.
Bake for 18-21 minutes or until a toothpick comes out clean with a few moist crumbs. These won't brown the same way regular cupcakes do, so don't rely on visual cues for doneness!
Let the cupcakes cool in the pan for about 10 minutes, then place them on a wire rack to finish cooling.

Sugar Free Frosting

In a medium sized pot, add about 1 inch of water and bring to a simmer.
Before making the frosting, be sure to thoroughly clean your mixing bowl by wiping it down with a bit of vinegar or lemon juice. If there’s any grease it can make it difficult to make the meringue.
Add 4 egg whites and 1 cup of sugar free sweetener like Swerve or Allulose into a heat-proof mixing bowl.
Place the bowl on top of the pot filled with simmering water. Make sure the water doesn't touch the bottom of the bowl. The bowl should create a seal over the pot.
Whisk the mixture constantly for 3-5 minutes, until it reaches 160 F / 71 C. At this point the mixture should feel smooth and hot to the touch with your finger.
Lift your bowl away from the pot and dry the bottom with a towel.
Pour the mixture into the bowl of a stand mixer. Beat on medium high using a whisk attachment. Mix for 5-8 minutes, or until you have stiff and glossy peaks. You can also use a hand mixer, but it will take a bit longer.
At this point in time, the mixing bowl should be room temperature. If it’s warm, it will melt your butter!!
Mix on a medium speed and add in 3/4 cup of room temperature unsalted butter in small chunks.
Then add in 1/2 tsp salt, 2 tsp vanilla bean paste or extract and 1 tsp almond extract. If you want to color this frosting, add in gel food coloring at this point and mix on a low speed until fully incorporated.
When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula and continue mixing on a low speed for about 3 minutes.
The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
Place the frosting into a large piping bag fit with your favorite frosting tip and pipe on each cooled cupcake. I used a Wilton 1M frosting tip to decorate these cupcakes.

Notes

Yield

This recipe can be used to make 12 regular sized cupcakes, or about 36 mini cupcakes. To make mini cupcakes, bake at 350 F/ 175 C for 8-10 minutes.

Tips For Making Best Sugar Free Cupcakes

Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
Mix the cupcake batter just until the ingredients are incorporated once you've added in the flour. This will help the cupcakes have a more tender crumb.
Heat the egg white / Allulose mixture to 160 F / 71 C to make the egg whites safe to eat. I like to use a digital thermometer to track the temperature.
If the frosting breaks / curdles, just keep mixing!! It should come back together with the help of your stand mixer. For more troubleshooting tips, check out this post.
Use vanilla bean paste and a bit of almond extract to really amp up the flavor of this frosting!
To make chocolate sugar free cupcakes, swap out 1/3 cup of flour for baking cocoa.
Turn this sugar free frosting recipe into chocolate sugar free frosting by mixing in 1 cup of melted and cooled milk or dark chocolate once the frosting is made.

Making These Sugar Free Cupcakes in Advance and Storage Tips

These cupcakes can be made in advance! If stored unfrosted in an airtight container, they can last for:

2 days at room temperature
Up to a week in the fridge
Up to 3 months in the freezer

If you have extra buttercream you don't use, it can be stored in the fridge in an airtight container or piping bag for up to 2 weeks.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 391Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 87mgSodium 222mgCarbohydrates 45gFiber 0gSugar 34gProtein 4g

Amayanvbo Joan Omoyemwen

Tuesday 12th of July 2022

I like the sugar free cupcakes.l also like the way the cupcakes are decorated.

Chelsweets

So happy to hear that Amayanvbo!! Thank you for sharing :)

Tiffany

Friday 15th of April 2022

I tried to make this and i have discovered i am incapable of making anything at all. Self esteem has dropped in the negatives. I want to scream.

Sophia Rahman

Wednesday 20th of October 2021

Hi xxx Can this be made into a traybake or a larger round cake? Thank u x

Anne

Friday 8th of October 2021

My sugar free cupcakes did not rise why? I used baking powder

Veronica

Saturday 10th of April 2021

Hi! I’m hoping to convert this to chocolate cake with your cocoa/flour substitute. I generally bake for a 3, 6” cake. I’m thinking doubling this recipe will be the correct amount (with some left over)? Have you baked in cake form yet?