Diabetes runs in my Mother's family, so she will make Sugar-Free Cupcakes to take to her little brother, David, in Port O'Connor, Texas.
We were about to head out to visit her brother in Texas for his birthday, from her home in Louisiana, so I got her to show me the recipe. She uses a Sugar-Free Cake Mix from the box and Sugar-Free Frosting from the cardboard can, both sugar-free. It's an easy recipe anyone can make.
My Uncle David was like a big brother to me in my grade school years in Port O'Connor. He is the youngest sibling and I am the oldest sibling, and he is just a year and a half older than me.
Boy did we get in a lot of hijinx together, along with Berry, my younger brother, like shooting spitballs and tossing ice in the local theater when the movie was boring.
One time Uncle David talked Berry into crawling around wearing a cardboard box like a turtle while we took aim with a BB gun from the roof of an abandoned house next door, and Berry would yell out when hit...hey, Uncle David and I were quite a distance away, and lousy shots at that. I could go on and on with other deeds.
Of course, Mom still sees him as a little brother to look after and worry about. Uncle David is turning 70 this year and his adult children are throwing him a big birthday bash in January...Happy birthday Uncle David!
Uncle David and his crew are master home builders in Port O'Connor, Texas. Take my word for it and ask anyone in town, if you ever visit this sportsman's paradise.
His contact info for Vasquez Construction is a click away here.
At the end of this recipe video, Mom hands out her Sugar-Free Cupcakes to a motley crew including the Swamp Chef, the 99Cent Chef, her grandson Zak along with his dog Marshall, and Uncle David, of course.
The main Sugar-Free Cupcake box ingredient is flour, but there are other additives and artificial sweeteners that I am unsure of. As for the Sugar-Free Vanilla Frosting, it's mainly maltitol syrup and palm oil. Just read the labels below for all the ingredients.
These are actually very tasty Cupcakes, light and fluffy with the right amount of sweetness. I wouldn't necessarily have them very often but whatever Mom cooks I will eat, as she has a delicious track record.
For the recipe, you have to supply the wet ingredients of vegetable oil, 3 eggs, and water. I still get oil and eggs on the cheap at my local Dollar Tree.
The Sugar-Free Cake mixes are less than three bucks. I find regular Cake mixes and Frosting for around a buck each.
You blend the combined ingredients for a couple of minutes with an electric mixer, or as Mom says, before there were electric mixers she would do it with a large fork or spoon for about 5 minutes.
The trick is to fill each paper Cupcake 3/4 full. Leave a little room so the finished Cupcake rises a little higher over top of the paper cup. It will create a nice round dome. If you fill the cups all the way to the top, they may overflow too much and look sloppy.
Bake the Cupcakes in a preheated 325-degree oven for about 20 minutes. When done allow them to cool down before adding the Sugar-Free Frosting. Hot Cupcakes will melt Frosting.
She also uses paper cups placed into a cupcake pan so it is less messy and it's just cleaner to hold a papered Cupcake with your hands.
That's about it. If you are looking for a tasty, easy, and quick Sugar-Free Cupcake recipe then watch my Mom's video below.
Mom's Sugar-Free Cupcakes - Video Play it here. Video runs 7 minutes, 38 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients according to the Cupcake Box directions (makes about 20 Cupcakes.)
- 1 Package Sugar-Free Cake Mix - Mom uses Yellow Cake Mix from the box.
- 1/3 Cup Vegetable Oil
- 3 Eggs
- 1 Cup of Water
- Paper Cupcake Holders - optional. Okay to lightly coat a cupcake pan with oil. Easiest to use a canned oil spray. A non-stick cupcake pan is an option.
Follow the Cake box directions. Preheat oven to 325 degrees.
Typically. add dry ingredients to a large bowl. Add three eggs.
Pour in 1/3 cup of vegetable oil and one cup of water.
Mix well. Mom uses an electric mixer for about 2 minutes, until well blended into a batter.
Okay, to hand mix ingredients with a large spoon, fork, or whisk. It will take twice as long, about 4 to 5 minutes of mixing. You want a smooth batter without lumps of flour.
Add paper cups to the Cupcake pan. Or, it's okay to lightly spray/ coat the Cupcake pan with oil.
Fill each paper Cupcake 3/4 full. Leave a little room so the finished Cupcake rises a little higher over top of the paper cup. It will create a nice round dome. If you fill the cups all the way to the top, they may overflow too much and look sloppy.
Add the filled Cupcake pan(s) to the 325-degree preheated oven. Bake for 20 minutes. Cupcakes will rise and lightly brown. Remove when done.
Allow the Cupcakes to cool down for about 15 to 20 minutes before adding the Frosting. Mom gives the done Cupcakes a "bounce" test. Lightly press the top of the Cupcake and it should return to its original shape. Cupcakes will continue to cook for a little while as they cool down.
Always best to try one out before you serve to kids or guests to check for doneness.
When Cupcakes are cool to the touch, smear on the Sugar-Free Frosting with a butter knife or the bottom of a spoon. Add as much or as little as you like.
Cupcakes will keep a couple of days at room temperature, any longer you should keep them in the refrigerator...if they last that long!