Raspberry Lemon Cupcakes

Low sugar stevia cupcakes

A fluffy low-sugar cupcake with less than 1 teaspoon of sugar!


Last weekend we celebrated Sugar-Free Teen's High School Grad. We had a party with perfect weather, lots of friends, and twinkly lights strung all over the backyard. In honor of my sugar-free graduate, I made low-sugar raspberry lemon cupcakes.

low sugar stevia cupcakes
A light and fluffy low-sugar cupcake is not easy to achieve! It took me 5 batches to perfect them. In regular cake batter, sugar is combined with fat (called "creaming") to create air pockets. Without these air pockets, you get a very dense flat cake. I knew adding egg whites might help, and that's when I started playing around with chiffon cake recipes.

My first two batches sunk faster than the titanic. It was studying this awesome post by All That Matters on chiffon cake that really helped me to understand the different dynamics to achieving a fluffy cake....

  • Baking powder acts in two stages. First it creates bubbles when the wet ingredients are added. Then it causes a rise activated by heat.
  • Gently folding in egg whites makes for an airy batter.
  • Lowering the temperature prevents the bubbles from expanding too much and bursting.
  • Extending the baking time helps to stabilize the rise of the cake.
  • Inverting the cupcakes in an un-greased muffin tin helps prevent further sinking.

All resulting in a beautiful cupcake for a most beautiful young graduate.....

Low sugar stevia cupcakes


Raspberry Lemon Cupcakes

*Recipe by Less Sugar Naturally*
Makes 12 Cupcakes


Ingredients:

Dry:
  • 1 cup of All Purpose flour (You can use half whole wheat cake & pastry flour, but for the party I used all white flour. Add whole wheat flour after sifting)
  • 1/4 tsp of salt
  • 1/2 Tbsp of baking powder
  • Zest from one lemon (1 1/2 Tbsp)
  • 3 Tbsp of Sucanat
Wet:
  • 2 Tbsp of butter softened....almost melted.
  • 4 Yolks
  • 1 tsp of vanilla
  • 1/2 cup (130 grams) Coconut Milk
  • 2 Tbsp of fresh squeezed lemon juice
  • 30-40 drops of SweetLeaf or NuNaturals Liquid Stevia
  • 5 Egg Whites
  • 1/2 Tbsp of sugar
Icing
  • 1 Tablespoons of softened butter
  • 3 oz of cream cheese
  • 1/4 cup of pureed raspberries
  • 1 Tablespoons of icing sugar
  • 10 drops of SweetLeaf or NuNaturals Liquid Stevia
  • pinch of salt

Instructions:

1.  Prep Work:
- Set aside eggs until they are at room temperature.
- Preheat oven to 325 degrees.
- Zest lemon and juice. Set aside.

low sugar stevia cupcakes2.  Separate yolks from whites.

3.  Sift together flour, baking powder and salt.  Add sucanat and lemon zest. Stir and set aside.

low sugar stevia cupcakes
4.  In a separate bowl, whisk slightly melted butter until smooth.  Add yolks and whisk until silky smooth.  Stir in remaining wet ingredients.

5.  Add dry ingredients to wet ingredients. You'll see the batter thicken up and air bubbles forming.  Don't leave the batter sitting around too long.


low sugar stevia cupcakes6.  Whip egg whites until soft peaks form.  Add a 1/2 tablespoon of sugar and beat until stiff peaks form. You don't want to over beat, but you should be able to turn the bowl upside down.


low sugar stevia cupcakes
7.  Stir in one-third of the egg whites into the batter.

8.  Add batter to remaining egg whites and very gently fold in until mixed. Always fold over. Never push down or stir.
low sugar stevia cupcakes
9.  Add batter into un-greased muffin tin. Don't use silicone molds as the cupcakes will not stick when inverted.




10.  Bake for 25 minutes or until the top springs back when lightly poked and a fork comes out clean.

11.  Invert pan upside down until completely cool. 

12.  Run a sharp knife around each cupcake and gently remove.

low sugar stevia cupcakes
13.  To make the icing....Beat butter and cream cheese together until fluffy.

14.  Add pureed raspberries, icing sugar, salt and liquid stevia to taste.

15.  Add icing to a Ziploc or piping bag. Pipe onto cupcakes and serve.

*These cupcakes are best when consumed within a day. After that, microwave for 15 seconds.

*Alternatively you can also use low-sugar jam...either homemade or store bought.  Here we used Greaves Cherry Jam on half our party cupcakes.




Low sugar stevia cupcakes

Nutrition info (12 servings)
3.75 grams of Sugar

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