Sugar-Free Cinnabon Cupcakes

Looking for a healthy and delicious dessert this autumn?

Then this healthy, sugar-free cinnabon cupcake recipe of mine is for you! Grab your spatulas and let's get cooking.

Servings: 20 Difficulty: Medium

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Cooking time: 20 minutes Preparation time: 30 minutes Total time: 50 minutes

Ingredients

For the cinnamon sugar swirl

• 3 tbsp coconut sugar

• 4 tsp. ground cinnamon

For the cinnamon cupcakes

• 195g all-purpose flour

• 1 1/2 tsp ground cinnamon

• 1 1/2 tsp baking powder

• 1/2 teaspoon salt

• 84g unsalted butter, room temperature

• 30 ml vegetable oil

• 207g coconut sugar

• 1 1/2 tsp. pure vanilla extract

• 2 large eggs

• 180ml milk

For the Cinnamon Sugar Frosting

• 575g coconut sugar

• 2 tbsp. of corn starch

• 280g unsalted butter, room temperature

• 2 1/2 tsp ground cinnamon

• 1 tsp. pure vanilla extract

• 2 tablespoons of milk

• Pinch of salt

To top of the cupcakes

• Sugar-free cinnamon cereal

Instructions

For the cinnamon swirl:

Step 1: Combine the coconut sugar and cinnamon in a small bowl and set aside.

For the cupcakes:

Step 1: Preheat the oven to 176°C and prepare a cupcake pan by lining it with cupcake liners.

Step 2: Combine the flour, cinnamon, baking powder, and salt in a medium-sized bowl and set aside.

Step 3: In a mixer bowl, add the butter, oil, coconut sugar, and vanilla extract and beat together until light in colour and fluffy, about 3-4 minutes.

Step 4: Into the butter mixture, add the eggs one at a time, mixing until mostly combined after each; don't forget to scrape down the sides.

Step 5: Add half of the dry ingredients to the batter and mix until fully combined.

Step 6: Slowly add the milk and the second part of the dry ingredients and mix again until well combined and smooth.

Step 7: Fill the cupcake liners with the batter, and with a toothpick, add half a teaspoon of the cinnamon swirl.

Step 8: Bake for 15-18 minutes.

Step 9: Remove cupcakes from the oven and place on a cooling rack to cool.

For the frosting:

Step 1: In a blender, combine the coconut sugar with the corn starch to make powdered coconut sugar.

Step 2: In a mixer bowl, add the butter and beat until smooth.

Step 3: Add half of the powdered sugar and mix until smooth and well combined.

Step 4: To the frosting, add the cinnamon, vanilla extract, salt, and 1-2 tablespoons of milk and mix again until well combined.

Step 5: Add the remaining powdered sugar and mix until smooth.

Step 6: Pipe the frosting onto the cupcake, sprinkle with any remaining cinnamon sugar swirl, and top with sugar-free cinnamon cereal.

Step 7: Enjoy!

Useful tips

• Whole milk can be substituted for any non-dairy milk of your choice.

• To check if the cupcakes are fully baked, you can use a toothpick; just insert it into the centre, and if it comes out clean, the cupcakes are done.

Nutritional information