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 Naturally Sweet Xylitol
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Preheat oven to 177 degrees Celsius. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and Naturally Sweet Xylitol 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.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
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 Naturally Sweet Xylitol Icing Sugar
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 Naturally Sweet Xylitol Icing Sugar 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 Naturally Sweet Xylitol Icing Sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
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.