Sugar-free Cupcakes

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 32.5
  • Total Fat: 0.7 g
  • Cholesterol: 18.0 mg
  • Sodium: 195.4 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.5 g

View full nutritional breakdown of Sugar-free Cupcakes calories by ingredient
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32 Calories can't be wrong!! 32 Calories can't be wrong!!
Number of Servings: 24


    3/4 cup Flour
    3/4 cup Splenda
    1 tbsp Baking Powder
    1 tsp Baking Soda
    6 Tbsp Dutch Processed Cocoa
    3-4 tbsp Hot Water
    1/2 Cup Yogurt
    2 Large Eggs (can be 1 whole egg, 1 white)
    cupcake papers


Pre-heat oven to 350 deg. F.

Blend Flour, Splenda, Baking Powder and Soda. Mix very well.

In a separate bowl, make a paste of the cocoa powder and hot water. Add the Yogurt and the 2 eggs. Beat very well until completely smooth.

Add dry ingredients slowly, and beat until completely smooth.

Spoon approx. 1 tbsp batter into cupcake paper lined muffin tins. Bake 9-11 minutes until toothpick inserted into middle comes out clean.
Makes 24 small cupcakes.

Number of Servings: 24

Recipe submitted by SparkPeople user KAMINLENA.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    These turned out very moist. I used muffin tins so only got 9 cupcakes. I used extra yogurt and only 1 egg as I was running short on eggs. Turned out great. - 3/27/11

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  • Very Good
    1 of 1 people found this review helpful
    These were real good and I used nonfat yogurt instead and lowered the cals a little bit more but I used regular size cupcakes. - 2/13/11

    Was this review helpful?   yes  No