Recipe by Raising Sugar-Free Kids.

Delicious, super soft and fluffy cupcakes that just happen to be sugar free, as well as including gluten and dairy free options. These cupcakes are the perfect way to show that free from baking doesn’t have to be tasteless or boring, but can actually be yummy and fun!

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  • Serves: 12
  • Prep: 5 minutes
  • Cook: 25 minutes
Metric | Imperial Measurement Conversions


200 g (1 3/4 cups) plain flour or a gluten-free blend

2 teaspoons baking powder (gluten-free if needed)

pinch of sea salt

250 g (1 cup) full-fat plain yoghurt (or use coconut yogurt for dairy-free)

80 ml (1/4 cup + 1 tablespoon) olive oil (not extra virgin) or melted coconut oil

50g (1/4 cup) Natvia

zest of 1 lime and juice of 2

2 eggs

2 teaspoons (sugar and gluten-free) vanilla extract


For the frosting:

125 g (1/2 cup) softened room temperature cream cheese

2 tablespoons softened unsalted butter

zest of 1 lime

Natvia, blitzed, to taste (start with just 1-2 teaspoons and adjust as needed)

1/2-1 teaspoon (sugar and gluten-free) coconut or vanilla extract, optional


(Alternatively, make some coconut whipped cream sweetened with a little Natvia to top these cakes for a dairy free option)

desiccated coconut and more lime zest for sprinkling, optional


  1. Preheat the oven to 180C/350F/gas 4.
  2. Mix the flour, baking powder and salt in a large bowl. In a separate bowl or jug, mix the rest of the ingredients.
  3. Pour the wet mix into the dry and whisk until combined. Pour into a 12-hole muffin/cupcake tin lined with cupcake cases, filling each case almost, but not quite, to the top (about 3/4 full).
  4. Bake for 25-30 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Allow to cool completely.
  5. For the frosting, beat the cream cheese with the butter, zest and Natvia. Add coconut or vanilla extract if using. Ice the cakes once they are cool. Sprinkle with desiccated coconut and/or lime zest if using.
  • Nutritional Info

    No nutritional info supplied

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