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–+ servings
A batch of moist cupcakes with decorative frosting peaks, styled together on a light background.

Sugarfree Cupcake Recipe

Sugarfree Cupcakes are soft vanilla cupcakes made with almond flour, coconut flour, sour cream, sweetener, butter, eggs, and sugar-free buttercream.
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Course: Dessert
Cuisine: American
Keyword: Sugarfree Cupcake Recipe
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 12 cupcakes

Ingredients

For the Cupcakes

  • 4 tbsp unsalted butter room temperature
  • 1/2 cup sweetener
  • 4 large eggs room temperature
  • 1 cup sour cream room temperature
  • 1 tbsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt

For the Sugar-Free Buttercream Frosting

  • 1 cup salted butter softened
  • 1 tsp vanilla extract
  • 2 tbsp heavy whipping cream
  • 1 1/2 cups powdered sweetener

Instructions

Prepare the Cupcakes

  • Preheat the oven to 350°F.
  • Line a 12-count muffin tin with cupcake liners.
  • Place the room-temperature unsalted butter and sweetener in a large mixing bowl.
  • Mix until the butter and sweetener are fully combined. This step may take several minutes.
  • In a separate bowl, combine the almond flour, coconut flour, baking powder, and salt.
  • Stir the dry ingredients until evenly mixed.
  • Add the room-temperature eggs, room-temperature sour cream, and vanilla extract to the butter and sweetener mixture.
  • Mix until the wet ingredients are fully incorporated.
  • Add the dry ingredient mixture to the wet ingredient mixture.
  • Mix just until combined. Do not overmix, as overmixing may create air bubbles in the batter and affect the final texture.
  • Spoon the batter evenly into the prepared cupcake liners.
  • Bake for 26 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out without uncooked batter.
  • Remove the cupcakes from the oven.
  • Allow the cupcakes to cool completely before frosting or removing them from the liners, as they may fall apart if handled while warm.

Prepare the Sugar-Free Buttercream Frosting

  • Place the softened salted butter, heavy whipping cream, and vanilla extract in a mixing bowl.
  • Mix until smooth and creamy.
  • Add half of the powdered sweetener.
  • Mix until fully combined.
  • Add the remaining powdered sweetener.
  • Continue mixing until the frosting is smooth and spreadable.
  • If the frosting is too thick, add a very small amount of additional heavy whipping cream and mix again.
  • If the frosting is too soft, add a small amount of additional powdered sweetener and mix until the desired consistency is reached.

Frost the Cupcakes

  • Transfer the frosting to a pastry bag fitted with a piping tip, if desired.
  • Pipe the frosting onto each fully cooled cupcake.
  • Alternatively, spread the frosting over each cupcake using a knife or offset spatula.
  • Serve immediately, or refrigerate until ready to serve.

Notes

To make this Sugarfree Cupcake Recipe gluten free, use certified gluten-free almond flour and certified gluten-free coconut flour.
Confirm that the baking powder, vanilla extract, sweetener, powdered sweetener, sour cream, heavy whipping cream, and butter are labeled gluten free when necessary.
Avoid using cupcake liners, decorations, sprinkles, or toppings that may contain gluten or have cross-contact warnings.
Prepare the cupcakes with clean mixing bowls, measuring tools, muffin tins, spatulas, piping bags, and utensils to prevent gluten cross-contact.
If baking for someone with celiac disease or gluten sensitivity, verify that all packaged ingredients are certified gluten free and processed in a gluten-free facility when possible.