Sugar Free Cupcakes: 100% Natural Sweeteners

Sugar Free Cupcakes

These sugar free cupcakes recipes are gluten free, low in carbs and 100% No refined sweeteners such as sugar.

“Keep calm and eat sugar-free cupcakes”. ~Hello Sugar Free


These sugar free desserts make eating well with those sensitive to wheat and gluten, they are also easy to make and absolutely delicious.


sugar free cupcakes

below are just a few of the delicious sugar free desserts.


#1 Sugar Free Pumpkin Oatmeal Cupcakes

These pumpkin oat cupcakes are sugar-free, gluten-free, low carb. Also, perfect for a healthy on-the-go breakfast or snack any time of day.

Sugar Free Pumpkin Oatmeal Cupcakes


  • 2 C of pureed pumpkin.
  • 4 tsp pumpkin pie spice.
  • 2 tsp baking powder (gluten free).
  • 3 C rolled oats (gluten free).
  • ¼ C flaxseed meal.
  • 1 egg.
  • 1 ½ C milk (use 1%).
  • 1 ripe banana (mashed).
  • ½ tsp salt.
  • 1 tsp pure vanilla extract.
  • 8 Stevia powder packets.
  • Toppings (optional): sugar-free chocolate chips, sunflower seeds, chopped pecans, pepitas.


  1. Raise the oven temperature to 350°.
  2. Spray a 12/24-cup muffin pan or cupcake liners with nonstick cooking spray before filling them.
  3. In a large bowl, mix egg, banana, puree pumpkin, milk and vanilla extract.
  4. In a separate bowl, mix together the rolled oats, flax-seed, baking powder, pumpkin pie spice, salt and stevia.
  5. Add the wet to the dry ingredients until well combined.
  6. Fill muffin tins ¾ of the way, then toppings (optional) if desired.
  7. Bake for 25-30 minutes or until a wooden tooth-pick in center comes out clean.
  8. Let cool on a wire-rack at least 20 minutes before removing from cupcake liners.
  9. keep refrigerated for up to a 7 days and Enjoy!


#2 Sugar Free Chocolate Pumpkin Cupcakes

These choco pumpkin cupcakes are gluten-free and sugar-free. You can top these sugar-free chocolate pumpkin cupcakes with SF chocolate chips, also great with vanilla cream cheese frosting.

Sugar Free Chocolate Pumpkin Cupcakes


  • 1 ¼ C pumpkin puree.
  • 1 tsp pumpkin pie spice.
  • ⅓ C ground flaxseed.
  • 1 C gluten-free flour.
  • ½ tsp baking powder.
  • ½ tsp baking soda.
  • ½ C olive oil.
  • 1 egg.
  • ½ tsp salt.
  • ½ C cocoa powder (unsweetened).
  • 1 tsp Stevia (vanilla liquid).
  • 1 tsp pure vanilla extract.
  • ⅓ C Erythritol or Swerve.
  • ¼ C sugar free chocolate chips (Optional).


  1. Preheat oven to 350°.
  2. For mini-muffin tins: Line (24 cups) with cupcake liners.
  3. In a large bowl, whisk together gluten free flour, flax-seed, cocoa powder, pumpkin pie spice, salt, baking powder + baking soda and swerve until thoroughly combined.
  4. In another bowl, whisk together olive oil, egg, pumpkin puree, liquid stevia and vanilla extract until thoroughly combined.
  5. Combine wet and dry ingredients together and mix until combined.
  6. Pour batter evenly among the mini-muffin cups and bake for 13-15 minutes, until a tooth-pick inserted into the center of each cupcake comes out clean.
  7. Transfer cupcakes to wire-racks for 10-15 minutes until the mini-muffin tins are cool to the touch, then remove the cupcakes and transfer to wire-racks to cool completely and enjoy!


#3 Sugar Free Oatmeal Cupcakes

These banana oatmeal cupcakes are great without added sugar, Cholesterol-free kids will love!

Sugar Free Oatmeal Cupcakes


  • 1 banana (mashed).
  • ⅓ C egg whites.
  • 5 C Old GF rolled oats (Fashioned).
  • 1 tsp pure vanilla extract.
  • 1 Scoop Whey-Protein Powder (unsweetened).
  • 2 C applesauce (unsweetened).
  • 3 tsp baking powder.
  • 1 ½ tsp Stevia powder (Or 6 packets of Sweet Leaf).
  • 1 tsp salt.
  • 1 tbsp ground cinnamon.
  • 2 ¾ C water.
  • Toppings (Optional): walnuts or SF chocolate chips.


  1. Preheat your oven to 350 degrees F.
  2. In a bowl mix together egg whites, vanilla extract, banana, applesauce and stevia.
  3. In another bowl, put rolled oats, whey protein powder, baking powder, cinnamon and salt.
  4. Add dry ingredients and wet ingredients (Mix well), then pour mixture in water and combine.
  5. Spray your muffin-tins/cupcake liners with cooking spray before baking.
  6. Pour mixture evenly into muffin tins/cupcake liners.
  7. Now, you can use toppings onto the tops (Optional).
  8. Bake 30-35 minutes, until tooth-pick inserted into the center comes out clean.
  9. Freeze them in freezer bags or keep refrigerated and enjoy!


#4 Sugar Free Blueberry Oatmeal Cupcakes

These cupcakes are gluten free, sugar free and easy to eat on the go. Also, the perfect thing for the kids!

Sugar Free Blueberry Oatmeal Cupcakes


  • 1 C flour (gluten free).
  • 1 C rolled oats (gluten free).
  • 1 tsp gluten-free baking soda.
  • 1 tsp gluten-free baking powder.
  • 2 eggs.
  • ½ tsp salt.
  • 1 tsp cinnamon.
  • ¾ C milk (use 1 %).
  • ¼ C butter (melted).
  • 1 tsp pure vanilla extract.
  • 1 C applesauce (unsweetened).
  • 1 tbsp powdered Stevia.
  • 1 C frozen blueberries (Or fresh).
  • Optional: nuts (chopped).


  1. Preheat your oven to 400° F.
  2. In a medium/large bowl, stir together the flour, rolled oats, salt, cinnamon, baking powder, baking soda and stevia.
  3. In a separate bowl, stir together the eggs, applesauce, milk, butter and the extract.
  4. Now, stir together the dry ingredients and wet, then gently mix in the frozen blueberries.
  5. Spray your cupcake liners with cooking spray, then pour the batter divided evenly into 12/24 silicone cupcake liners.
  6. You can also add a little chopped nuts if desired (Optional).
  7. Bake for 25 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
  8. Cool and enjoy!



(2 Frosting)

Perfect for any cake or cupcake!


#1 Sugar Free Vanilla Cream Cheese Frosting

Sugar Free Vanilla Cream Cheese Frosting


  • 3 tbsp heavy cream.
  • 1 ½ C cream cheese (lite).
  • 1 tsp Stevia (liquid vanilla).
  • 1 tsp pure vanilla extract.


  1. Using a hand mixer or a stand mixer, add liquid stevia, vanilla extract and cream cheese, and mix until fully incorporated.
  2. Add 1 tbsp of heavy cream at a time, until the proper smooth consistency is reached.
  3. Using a spoon, spoon into a piping bag (or pastry bag) to decorate or cupcakes with a butter knife or simply spread onto cake and Keep refrigerated.
  4. Makes 1 ¾ of a cup and Enjoy!


#2 Sugar Free Chocolate Frosting

Sugar Free Chocolate Frosting


  • 1 tbsp natural Cocoa powder (unsweetened).
  • 2 oz chocolate (unsweetened).
  • ⅓ C whipping cream.
  • ¼ C butter (softened).
  • ¼ C coconut oil.
  • 1 tsp Stevia (liquid Chocolate).
  • 1 tsp pure vanilla extract.


  1. Put vanilla extract and whipping cream into a stand mixer (or use a hand mixer) and beat on medium-high until thickened (Set aside).
  2. Melt coconut oil and chocolate together in a microwave-safe bowl for 60-second, stir & continue to melt in 60-second intervals until completely melted.
  3. Whisk chocolate liquid stevia and cocoa powder into chocolate (melted), then stir butter (softened) into chocolate mixture.
  4. Add whipped cream to chocolate mixture, blend until fully incorporated.
  5. Refrigerate for at least 60 minutes until set.
  6. Makes 1 ¼ of a cup and Enjoy!


Funny Little Girl: How About Cupcakes?

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