Chiffon cupcakes

Your classic vanilla cupcake that is as light as a feather and also happens to be sugar and dairy free!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 12
  • Preparation: 15 minutes
  • Cook: 15-20 minutes
Metric | Imperial Measurement Conversions


  • 6 each Egg yolks
  • 3/4 cup/135g/4.7 oz Natvia
  • 2 1/4 tbsp/45ml/1.5 oz Water
  • 1 tsp Vanilla Extract
  • 4 1/2 tbsp/90ml/3 oz Vegetable oil
  • 1 1/2 cup/225g/7.9 oz Cake Flour
  • 1/2 tsp Baking soda
  • 1/2 tsp salt
  • 8 each Egg whites
  • 1 tsp Cream of tartar
  • 4 tsp Natvia


  1. Preheat oven to 350°F/180°C and line a 12 cup cupcake pan.
  2. Whisk egg yolks and first Natvia together until it is a pale yellow and fluffy.
  3. Add the water, vanilla extract, and canola oil and mix until combined.
  4. Add the cake flour, baking soda, and salt and mix until combined. Set side.
  5. In a separate clean bowl with a clean whisk, whisk together the egg whites and cream of tartar until frothy.
  6. Slowly add the Natvia and whisk until the whites form a stiff peak.
  7. Fold 1/3 of the whites into the yolk mixture, then fold in the remaining mixture making sure not to over mix.
  8. Fill cupcake pans 2/3-3/4 full and bake for 15-20 minutes until golden brown and toothpick comes out clean.
  9. Keep cupcakes in an airtight container or wrapped up for up to 3 days or freeze for up to 3 months. Serve with your favorite icing or whipped cream.
  • Nutritional Info

    No nutritional info supplied

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