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Sugar Free Cupcakes, with Xylitol!




After successfully baking cookies, banana breads, muffins and a ton of other sugar free baked goods, it was time to try something new... Cupcakes! Both the delicious buttercream icing and the cupcakes made only with Xyla xylitol, which is a natural sugar alternative derived from North- American hardwood trees. This recipe is perfect for people with diabetes, or just someone looking to reduce their sugar intake and eat a healthy treat that is usually packed with fat, sugar and calories. 

I used the simplest recipes that I could find, and replaced all of the sugar with North American hardwood xylitol, one for one. They turned out perfect! And you would not be able to taste the difference. They were perfectly sweet, light and fluffy.


Here is the recipe I used for the vanilla cupcakes (makes 12 cupcakes): 

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cups Xyla xylitol
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • large eggs
  • 1/2 cup milk
  • teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  1. Heat oven to 350ºF. Line 12 regular-size (2 1⁄2-in. diam) muffin cups with paper liners.
  2. Beat butter, xylitol, baking powder and salt in a large bowl on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. On low speed beat in milk and vanilla (batter may look curdled), then flour just until blended.
  3. Spoon scant 1⁄4 cup into each muffin cup, filling each about 2⁄3 full.
  4. Bake 20 to 25 minutes until a wooden pick inserted in centers of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack.
  5. Repeat steps 3 and 4 with remaining batter. Let cupcakes cool completely before frosting and decorating.
  6. Unfrosted cupcakes can be stored covered at room temperature up to a day, or frozen in an airtight container up to a month. Thaw before frosting. Once frosted and chilled, they can be refrigerated, very loosely covered, up to 2 days.
Here is the recipe I used for the chocolate cupcakes (makes 12): 
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup Xyla xylitol
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  4. Cool in pan 5 minutes; transfer to a wire rack to cool completely.
Vanilla Buttercream Icing 
  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
  • 3-4 cups powdered xylitol, SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered xylitol and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
cupcakes choc resized 600
These cupcakes turned out soft fluffy and delicious! Best of all, they are sugar free! You can find a ton of other sugar free frosting recipes and a thousand ways to decorate your cupcakes and have fun with them.









unable to have sugar going to trythese so I can make them with my grandchildren next time I have them over as they love baking and as they say the most important thing is to eat them after they are baked with grandma eating them
Posted @ Thursday, July 11, 2013 6:50 PM by maria debartolo
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Delicious Apple Crème Brulé Recipe

This recipe was created and tested by a wonderful blogger from Quebec, Jasmine. You can find her full blog post here:




Here is the translated recipe:


  • 1 small apple 
  • 225 ml 35% cream
  • 1 vanilla pod
  • 25 grams of Xyla xylitol
  • 2 egg yolks


  • 4 teaspoons of brown sugar


Preheat oven to 170C. 

Peel the apple and slice into thin slices. Place the apple slices on the bottom of two ramekins. 

Cut the vanilla pod in half and scrape the seeds. Remove the vanilla seeds and in a small saucepan and add the cream. Heat over medium heat until boiling then reduce heat and simmer for 1 minute on low heat. Remove from heat and let steep for 10 minutes.

Beat the egg yolks with xylitol until pale and fluffy. Add the cream and pour into 2 small ramekins. Place ramekins in a larger dish and fill it with water halfway up sides of ramekins. 

Bake for 30 minutes, or until the top is set and the middle still slightly trembling. Remove the ramekins from the water dish and let cool to room temperature. When the cream is warm, refrigerate for at least 4 hours, or until ready to serve. Before serving, sprinkle brown sugar on top. Gently shake the molds for equalizing the sugar over the surface of the cream.

 To caramelize the top: 1. With the torch: Work quickly moving the torch constantly to avoid burning the sugar, until golden brown. 2. Under the grill: Place under the grill for a few minutes and constantly monitor the state of creams so they do not burn and keeping the door open, until golden brown. 


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