These are the perfect everyday vanilla cupcakes — soft, tender, and buttery, with a fine, moist crumb from cake flour and a touch of sour cream, all crowned with a swirl of silky vanilla buttercream. Our version swaps every bit of the conventional sugar for Jaca (100% pure allulose) at double the amount, so you get the same light, bakery-style cupcake with no added sugar and no aftertaste. Adapted from Brown Eyed Baker. This is a Jaca-adjusted healthier version.
Ingredients:
- 1 1/2 cups cake flour (spooned and leveled)
- 1 1/2 cups Jaca (allulose), granular — replaces 3/4 cup granulated sugar at the 2x ratio
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cubed and at room temperature
- 1 1/2 teaspoons vanilla extract (for the cupcakes)
- 1/2 cup whole milk, room temperature and divided
- 3 tablespoons sour cream, room temperature
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1 cup unsalted butter, room temperature (for the frosting)
- 5 cups Jaca (allulose), powdered — replaces 2 1/2 cups powdered sugar at the 2x ratio
- 1 tablespoon vanilla extract (for the frosting)
Instructions:
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners.
- Sift the cake flour, granular Jaca, baking powder, baking soda, and salt together into a large mixing bowl.
- In a separate medium bowl, whisk together 1/4 cup of the milk, the sour cream, the whole egg, and the egg white; set aside.
- Beat the dry ingredients on low speed for about 15 seconds. Add the cubed butter, 1 1/2 teaspoons vanilla, and the remaining 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute, then scrape down the bowl.
- Add the wet ingredient mixture in 3 additions on medium speed, beating about 15 seconds after each. Scrape the sides and beat 15 seconds more, just until smooth — do not overmix.
- Divide the batter evenly among the 12 liners. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Jaca browns a little faster than sugar, so start checking at 18 minutes — the tops should be just set and barely golden.
- Cool the cupcakes in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the frosting: using the whisk attachment, whip the 1 cup butter on medium-high speed for 5 minutes, scraping once or twice, until pale and fluffy.
- Reduce the speed to low and gradually add the powdered Jaca. Once incorporated, add 1 tablespoon vanilla, then increase to medium-high and whip until light and fluffy, about 2 more minutes.
- Frost the fully cooled cupcakes as desired with a piping bag or an offset spatula, and serve.
Prep time: 25 minutes | Cook time: 25 minutes | Servings: 12
