Vanilla Cupcakes, Sugar-Free!



  • 300g butter, at room temperature
  • 2 cups Natvia
  • 6 eggs
  • 3 tsp vanilla extract
  • 300ml milk, of choice
  • 4 cups plain  flour
  • 4 1/2 tsp baking powder
  • 1 1/2 tsp salt

Whipped Cream Topping:

  • 500ml thickened cream
  • 1/4 cup  Natvia
  • 1/2 tsp Vanilla Extract

Makes 12 cupcakes



  1. Preheat oven to 180°C and line a cupcake tin.
  2. Cream butter until light and fluffy and add Natvia and paddle until fully combined.
  3. Add eggs one by one, scraping down bowl each time you add an egg and mix until combined.
  4. Add half of the flour and mix until combined.
  5. Add the milk and vanilla extract and mix until combined.
  6. Add the remaining flour, baking powder, and salt and mix until combined.
  7. Divide batter into 12 cupcake tins and bake in preheated oven or 15-20 minutes or until golden brown and a toothpick comes out clean.
  8. Allow to cool for 10 minutes and then flip out of pan and allow to cool fully before icing with whipped cream.

Whipped Cream Topping:

  1. Place the cream, Natvia, and vanilla extract into a mixing bowl and whisk until it forms a medium to heavy peak.
  2. Place into a piping bag either with a star tip or straight tip and pipe the whipped cream onto the top of the cooled cupcakes.
  3. Refrigerate until needed.

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