Sugar free vanilla cup cakes

As a diabetic I should be more carefull with what I eat and it is not always easy to find nice sugarfree cakes. I wanted to try the Magnolia Bakery vanilla cup cakes with their creamy vanilla icing and make it sugar free and here is the result.


1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

3/4 cup Splenda

1/4 cup powdered Xylitol

(you can probably use just Splenda)

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

Mix all the dry ingredients in a bowl and add butter a little at the time, mix this on medium speed untill the mixture has the texture as sand. Beat the egg and add half of it to the dry ingredients and pour the rest in with the milk and add the vanilla, pour this mixture in with the rest and blend untill all ingredients are incorporated but do not over beat. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Since it is without sugar the cup cakes are a little spongy, but still moist and fluffy.

I’m practicing the swirl and still 39 more hours to go:)


6 tablespoons all-purpose flour

2 cups milk

2 cups (4 sticks) unsalted butter, softened

1 cup splenda

2 teaspoons vanilla extract

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the slenda, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

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