Sugar-free Vanilla Cupcakes

Sugar-free Vanilla Cupcakes

We hope your Easter is as sweet as ours, If you‚Äôre in need of guilt free Easter treat, why not try our truly egg-cellent Frosted Cupcake recipe (ūüėāwe're sorry, we couldn‚Äôt help ourselves) quick, easy and of course sugar-free, enjoy!


4 x tbsp softened Butter 
4  x Eggs
300g x Sour Cream
1 x tsp Vanilla Extract
1 x tsp Baking Powder 
1 x pinch of Salt

Frosting Ingredients:

160ml x Double Cream
3 x Egg yolks
170g x Unsalted Butter
1 x tsp Vanilla Extract



1.  Preheat oven to 350 degrees.
2. Combine the butter and granulated erythritol in a large bowl until the mixture is combined.
3. In a separate bowl add the coconut flour, salt, and baking powder.
4. Add the eggs, sour cream, and vanilla extract to the butter and erythritol mixture and combine.
5. Add the flour to the egg and butter mixture.
6. Line a cupcake tin with cupcake cases. Spoon the batter into each tin and bake for 25-30 minutes until cooked.
7. Allow the cupcakes to fully cool before frosting-see below for frosting method.
Frosting Method:
1.  Make a custard by combining the cream, NKD Living erythritol (powdered) and the egg yolks into a  saucepan.
2. Heat gently (low temperature, NO boiling!) and constantly mix, until the mixture thickens into a custard-like consistency.
3. Leave to one side to cool, the mixture must cool to room temperature.
4. When cool, beat the butter in a separate mixing bowl until pale and creamy.
5. Add the vanilla extract, and the cooled mixture.
6. Beat for between 1-2 mins until well combined and stiffer than before.
7. Fill or frost away!

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