No Sugar Rainbow Cupcake Recipe
Recipes

RAINBOW CUPCAKES WITH CREAM CHEESE FROSTING

Yields: 12-14 cupcakes

 

Ingredients

 

The Dry - Cupcake

  • 1 cup Purecane™ zero calorie baking sweetener
  • 1 and 3/4 cups cake flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 large eggs + 1 egg yolk, at room temperature
  • 1/3 cup sour cream, at room temperature
  • 2 ½ teaspoons pure vanilla extract
  • 1/2 cup whole milk, at room temperature 

The Wet - Cream Cheese Frosting

  • 8 ounces full-fat block cream cheese, softened to room temperature
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1½ cups powdered Purecane™ zero calorie baking sweetener (about 1 cup ground in coffee grinder)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

 Sugar-Free Rainbow Cupcake Recipe

Directions

 

Cupcake

  1. Preheat the oven to 350 °F. Line a 12-cup muffin pan with white cupcake liners. Line a second pan with 2 liners – this recipe makes about 12-14 cupcakes. Set aside.
  2. Whisk the cake flour, baking powder, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and Purecane Baking Sweetener together on high speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. 
  4. Add the eggs + yolk and vanilla extract. Beat on medium-high speed until combined; then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. 
  5. With the mixer on low speed, add the dry ingredients until just incorporated. 
  6. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. The batter will be slightly thick.
  7. Separate batter evenly into 6 different bowls. Color each bowl with your gel food coloring in red, orange, yellow, green, blue, and purple.
  8. Mix until the colors are fully combined.
  9. Add the batter to 6 sandwich size Ziploc bags and pipe just enough to make a thin layer of each color.
  10. Start with purple, then blue, then green, then yellow, then orange and finally red. Fill only 2/3 full to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake as the cupcakes will end up dense. The cupcakes will finish baking in the center as they cool.

 

Tri-Colored Frosting

  1. Beat the cream cheese and butter together until creamy. 
  2. Next beat in the Purecane and salt until combined. Finally, beat in the vanilla extract.
  3. Split frosting evenly into three bowls. Add pink (or a small amount of red if you don’t have pink) food coloring gel to one and blue food coloring get to the other bowl and mix to get desired color (about 1-2 drops of gel each). Set the third bowl aside.
  4. Scoop pink, blue, and white cream cheese frosting into 3 sandwich bags and snip off one corner (about 1 inch).
  5. Lay out a large piece of plastic wrap. Use each bag to pipe out one stripe of frosting in each color, side by side. Roll up the plastic wrap, creating a tube of frosting. Twist the ends closed, then slip a star tip on one end. Trim the plastic wrap that sticks through the star tip and pull the wrapped frosting back a little to allow it to pipe through the star tip. Pipe onto cooled cupcakes. Before serving, top with black sprinkles!
  6. Leftover cupcakes keep well covered tightly at room temperature for 3 days.