Home Recipes Raspberry Chocolate Chip Sugar Free Cupcakes

Raspberry Chocolate Chip Sugar Free Cupcakes

cupcakes-on-wire-rack-with-raspberries


Sugar free cupcakes, anyone? These moist raspberry and chocolate chip cupcakes are refined sugar free and made with simple ingredients, like coconut oil and Greek yoghurt. Packed with juicy raspberries, they are perfect for lunchboxes and lower carb snacks. Keep reading for the recipe!



If you are looking for healthy cupcake recipes to satisfy your sweet tooth, look no further than these moist and delicious raspberry cupcakes! Healthy vanilla cupcakes are stuffed with tart and sweet raspberries and dark chocolate chips, making a super tasty, nutritious snack for little fingers.


Made with no additives or preservatives and naturally sweetened with stevia (or brown rice syrup), they also make a great healthy alternative to serve at kids’ parties or for an after school treat!


Add this recipe to your collection of school lunchbox recipes for a treat that is sure to make even the fussiest eater happy!

kids-hands-holding-chocolate-chip-cupcake-in-white-paper


Recipe features

  • Kid friendly – with healthier ingredients like raspberries, coconut oil and natural sweeteners, these cupcakes are perfect for kids, toddlers and baby-led weaning. The size is perfect for a mess-free snack.
  • Freezer friendly – save time by storing them in the freezer for fast school lunches and easy snacks!
  • Quick and easy – you’ll need only one bowl and about five minutes to prepare. No fancy ingredients!


What you’ll need


Here’s what you will need to make this recipe (ingredient quantities and instructions are found in the recipe card below this post).

full-ingredients-on-white-board
  • Raspberries – Fresh or frozen raspberries can be used in this recipe. Chop them into pieces so that they blend into the cupcakes easier.
  • Plain flour – although I haven’t used it, you can try adding whole wheat (wholemeal) flour if preferred. Or try a mixture of both whole wheat and white!
  • Baking powder – the rising agent in the cupcakes.
  • Coconut oil – or olive oil. If your coconut oil is solid, melt it in the microwave before adding it to the mixture. Or, you can purchase liquid coconut oil from most supermarkets and health food stores.
  • Eggs are used to bind the cupcakes together– one whole egg is used, plus an extra yolk for moisture.
  • Vanilla.
  • Stevia – For refined sugar free cupcakes, I used stevia in this recipe. Stevia is a natural steviol sweetener found in supermarkets and health food stores that has zero calories and zero carbs. But for low sugar cupcakes, you can easily replace that for ½ cup of maple syrup, honey or rice malt syrup.
  • Greek yoghurt – high in protein and calcium and good for gut health. Use unsweetened Greek yoghurt or even sour cream.
  • Buttermilk – for extra moisture! If you don’t have buttermilk on hand, you can easily make your own by adding 1-2 teaspoons of lemon juice or white vinegar to a cup of milk. Stir and allow to sit while you prepare the other ingredients.
  • Salt.
  • Chocolate chips – use good quality, dark chocolate baking chips. Omit the chocolate chips if required.
cupcake-in-half-held-in-hand


Step by step instructions


These cupcakes are super easy to make and all you need is one bowl and some cupcake trays! If using silicone baking trays, you won’t even need paper cases. However, I like to use paper cases to protect the cupcakes when stored in the freezer.


To make these cupcakes;


  1. Place the eggs into the bowl and beat with a whisk for one minute.
  2. Add the other wet ingredients (coconut oil, vanilla, stevia, yoghurt and buttermilk) and whisk to combine.
  3. Add the flour, baking powder and salt and stir until the flour is incorporated and the mixture is just combined. Don’t over-mix.
  4. Fold in the chopped raspberries and chocolate chips.
  5. Spoon the mixture into cupcake trays (either greased or lined with paper cases) and bake until cooked through (around 10-15 minutes).


Storage


These cupcakes can be stored at room temperature for 2-3 days, in the fridge for around 5 days, or frozen for up to 3 months.


To freeze, first allow the cupcakes to completely cool. Then, arrange them in a single layer in a good quality, air-tight container. Separate any layers with baking paper. For waste-free cupcakes, paper cases are not required, although they do help to protect the cupcakes in the freezer.


To thaw these cupcakes, allow them to sit at room temperature for at lease 20 minutes. They can be added while still frozen to lunchboxes in the morning and will thaw by snack time!


Handy tips

  • This recipe makes 12 medium sized cupcakes. But if you require more, the recipe can be easily multiplied for bulk lunchbox baking.
  • Feel free to customise these cupcakes with your favourite add-ins. Try some cinnamon or even a spoonful of sugar free jam on the cupcakes before baking. You can also swap the raspberries for any other berry of choice.
  • If using frozen raspberries, don’t thaw them first. They will become soggy, release extra liquid and stain your cupcakes pink! Simply chop the frozen berries into small pieces and fold them into the mixture while still frozen.
  • This recipe can also be made into mini muffins. Just alter the cooking times to suit.
finished-cupcakes-on-blue-platter


Related recipes

For other healthy cupcake and refined sugar free muffin recipes, give these ones a try!

And for more lunchbox inspiration and ideas, try these recipes here. Or, pop over to our Facebook group Healthy Lunchboxes Australia to get the best recipes, tips and ideas for healthy and realistic lunchboxes.

If you try this raspberry sugar free cupcakes recipe, I’d love to hear about it!  Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group. 

cupcakes-cooling-on-wire-rack

Sugar Free Cupcakes | Raspberry Chocolate Chip

Sugar free cupcakes, anyone? These moist raspberry and chocolate chip cupcakes are refined sugar free and made with simple ingredients, like coconut oil and Greek yoghurt. Packed with juicy raspberries, they are perfect for lunchboxes and lower carb snacks. Keep reading for the recipe!
5 from 1 vote
Print Pin Rate
Course: healthy, lunchbox, Snack
Cuisine: Australian
Keyword: sugar free cupcakes
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings: 12
Calories: 149kcal
Author: Andrea Geddes

Ingredients

  • 1 egg plus one extra yolk
  • 2 tsp vanilla bean paste or vanilla extract
  • 1-2 tsp stevia or 1/2 cup maple syrup, honey or rice malt (brown rice) syrup
  • 3/4 cup Greek yoghurt plain, unsweetened
  • 1 cup buttermilk
  • 2 tbsp coconut oil
  • 2 cups plain flour I used white, but wholemeal flour would work too
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup raspberries fresh or frozen, roughly chopped
  • 1/3 cup dark chocolate chips

Instructions

  • Pre-heat oven to 180 °C (356 F). Coat a cupcake tray with a light oil spray, or add paper cases.
  • Place the egg and extra yolk into the bowl and beat with a whisk for one minute, until bubbles appear on the surface.
  • Add the other wet ingredients (vanilla, stevia, yoghurt, buttermilk and coconut oil) and whisk to combine.
  • Add the flour, baking powder and salt and stir until the flour is incorporated and the mixture is just combined. Don’t over-mix.
  • Fold in the chopped raspberries and chocolate chips.
  • Spoon the mixture into cupcake trays (either greased or lined with paper cases) and bake for around 15 minutes, or until the cupcakes are cooked through. You can test one by inserting a wooden skewer into the centre. If it comes out clean, the cupcakes are ready.
  • Transfer the cupcakes to a wire rack to cool. Enjoy!

Notes

  • This recipe makes 12 medium sized cupcakes. But if you require more, the recipe can be easily multiplied for bulk lunchbox baking.
  • Feel free to customise these cupcakes with your favourite add-ins. Try some cinnamon or even a spoonful of sugar free jam on the cupcakes before baking. You can also swap the raspberries for any other berry of choice.
  • If using frozen raspberries, don’t thaw them first. They will become soggy, release extra liquid and stain your cupcakes pink! Simply chop the frozen berries into small pieces and fold them into the mixture while still frozen.
  • This recipe can also be made into mini muffins. Just alter the cooking times to suit.
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 149kcal | Carbohydrates: 21g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

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