Vanilla, Almond, and Date Cupcakes – Sugar Free

My cousin’s friend, E, is allergic to sugar. My cousin wanted a good recipe for sugar free cupcakes to make for her birthday that did not use Splenda, or other artificial sweeteners. E cannot have honey or maple syrup, and Stevia is not that great for baking, so I had to experiment. After throwing out a couple of batches, this is the recipe I developed. The cupcake and frosting recipes are sugar free and delicious!
Cupcake Ingredients:
1 cup flour
1/2 cup almond meal (I made my own)
1 1/2 tsp baking powder
1/4 tsp salt
1 stick of butter room temperature
1/2 cup homemade date syrup
2 eggs (you could use 2 bananas instead of eggs if you like banana flavor)
1 1/2 tsp vanilla
1/2 cup coconut milk/almond milk
**Add 1/2 cup applesauce to make the cupcakes moist
Almond Meal Ingredients:
Almond Meal Directions:
1. Place almonds in a food processor and process until it reaches a crumb consistency
Date Syrup Ingredients:
12 dates
1 cup water
1/4 tsp cinnamon
1 1/2 tsp vanilla

Date Syrup and Cupcake Directions:
Preheat oven to 375
1. Chop dates. Combine dates with water, cinnamon and vanilla in a pot and bring them to a boil.
2. Simmer the ingredients for an hour, stirring frequently.
3. Transfer the ingredients to a food processor or blender and blend until smooth (syrup consistency).
4. In a separate bowl, mix the flour, almond meal, baking powder and salt
5. Beat in butter
6. Mix in the date syrup, eggs (or bananas), vanilla, applesauce and coconut or almond milk
7. Fill cupcake liners 3/4 full

8. Bake at 375 for 20 minutes

Frosting Ingredients
8oz cream cheese
1/2 stick butter
1/2 cup homemade date syrup

1 tsp vanilla

*Add a couple drops of liquid Stevia if you would like the frosting sweeter.
Frosting Directions
1. Beat cream cheese and butter
2. Add the date syrup and vanilla
3. Beat until smooth and creamy

Optional: Drizzle cupcakes with leftover date syrup or sprinkle with leftover almond meal

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