Low Carb Vanilla Cupcakes

April 17, 2022 (Last Updated: July 5, 2022)

7g carb per small cupcake; relatively healthy, low carb vanilla cupcakes using nonfat plain yogurt and low carb carbalose flour.

A surprisingly soft and fluffy cupcake — so versatile and foolproof. If it were not for its bitter taste, carbalose flour cupcakes would trump AP flour cupcakes any day .

Use the the recipe not just for cupcakes but also for cakes. The cupcakes are small but perfectly bite-sized.

Ingredients for low carb vanilla cupcakes

Flour – If using carbalose flour (not AP flour), it is important to compensate for extra salt, so use just a pinch of salt.

Yogurt – Use any plain or vanilla yogurt. Both nonfat Greek yogurt and nonfat plain yogurt are perfect. Stay away from tangier Greek yogurts in case they impart some sour flavoring.

Milk powder – Nonfat milk powder makes the cupcakes more fluffy, tender and tasty.

Liquid egg whites – Preferred over a whole egg; liquid egg whites impart a whiter, less yellow color to the cupcakes.

Whipped cream – If using store-bought whipped cream, adjust the sugar amount down in the recipe “For the frosting”.

For making home made whipped cream:

Chill a small mixing bowl and electric mixer beaters in a freezer for 15-20 minutes.
Pour heavy cream into the chilled mixing bowl. Using an electric mixer, beat the heavy cream on high speed. Continue beating until very stiff peaks form.

The recipe calls for 1/3 cup whipped cream but make more and freeze any remainder for later. Just thaw whipped cream in the refrigerator to use it.

Sugar – Use a sugar substitute or regular granulated white sugar. Similarly for the frosting, a sugar substitute or powdered, confectioners sugar. Note that powdered sugar contains cornstarch, which is hi-carb.

Baking soda and buttermilk – Baking soda works because of the acidity in buttermilk. This recipe uses more leavening (baking soda and baking powder) than customary practices, but the results are very light and airy.

Rule of thumb: 1 tsp baking powder for 1 cup of flour and less than 1/4 tsp baking soda for 1 cup of flour.

Butter and oil – Use unsalted butter and a neutral flavored oil such as avocado oil. Olive oil can have a bitter taste.

Ideas for decorating low carb vanilla cupcakes

Caramel drizzle
Sprinkles
Cookies, candy bars
Chocolate chips
Fruits, cherries
Nuts

Print Recipe

Low Carb Vanilla Cupcakes

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By Kimberly – Serves: 9

Prep Time: 20 – Cooking Time: 25 – Total Time: 45

With 7g carb per small cupcake, these healthy, low carb vanilla cupcakes utilize nonfat plain yogurt and low carb carbalose flour.

Ingredients

For the cupcake:
2 tbsp. unsalted butter melted
2 tbsp. oil
2 tbsp. yogurt (plain yogurt or Greek yogurt)
½ cup water (4 oz.; 118 ml)
1 cup any flour (125 g)
1/4 cup milk powder (31 g)
1 teaspoon baking powder (4g)
1/4 tsp baking soda
2/3 tsp monk fruit powder or 2/3 cup white granulated or powdered sugar
1/8 tsp salt
3 tbsp. liquid egg whites
¼ cup buttermilk
1 teaspoon pure vanilla extract
For the frosting:
2 oz. cream cheese
1/4 tsp monk fruit powder or 3 tbsp. powdered sugar
1/3 cup whipped cream
1/4 tsp vanilla extract

Instructions

Make the cupcake:

Preheat the oven to 350 degrees F. Line a muffin tin with 9 liners.

In a large mixing bowl sift together dry ingredients: flour, milk powder, baking soda and baking powder. Add sugar and salt. Whisk ingredients together well.

In a pot mix together melted butter, oil, yogurt and water. Pour into the large mixing bowl.

Using a handheld mixer beat the mixture until well blended.

Add liquid egg whites, buttermilk and vanilla extract. Beat the mixture until smooth.

Divide mixture evenly in muffin tin. Fill cupcake liners 1/2 full.

Bake for 25 minutes until a toothpick inserted into the center comes out dry.

Remove cupcakes from the tin to cool on a rack. Frost cupcakes once completely cooled.

To make the frosting:

In a small bowl add softened cream cheese. Using a spoon or electric mixer on low whip the cream cheese smooth.

Stir in sugar, vanilla and whipped cream. Beat until well blended and smooth.

Nutrition information is approximate; assumes sugar free substitutes used; and uses plain nonfat yogurt and carbalose flour.