Sugar-Free Quick & Easy Organic Yellow Cupcakes with Ganache

Prep Time: 7 minutes | Cook Time: 20 minutes | Total Time: 27 minutes

Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 27 minutes

These cupcakes are sweet and satisfying, making them the perfect little treat. Plus, if you choose to use Stevia instead of conventional sugar, you’ll significantly reduce the calories! And, with just 2 simple switches, they become completely vegan.



2 1/2 cups Organic Grains All-Purpose Flour
1/4 cup cornstarch
1 Tbsp. baking powder
1/4 tsp. salt
1 cup Pyure organic stevia baking blend (regular sugar is fine, too)
1/2 cup olive oil
2 tsp. vanilla
3 large eggs (or the equivalent egg replacer if making vegan)
1 cup almond milk


16 oz. Lily’s Stevia sweetened Semi-Sweet chocolate chips
1 cup heavy cream (or full-fat coconut milk if making vegan)

Shop The Ingredients

all purpose flour 3 pound product packaging


  • Heat oven to 350°F and line 24 cupcake tins.
  • In a medium bowl, stir Organic all-purpose flour, cornstarch, baking powder, and salt until well-blended. Set aside.
  • In a large mixing bowl, beat Stevia, oil, eggs (or egg replacer), and vanilla with an electric mixer on medium speed until light and fluffy.
  • Beat in almond milk at low speed.
  • Add flour mixture, beating well on speed 1 for 2 minutes.
  • Divide the mixture into the cupcake tins.
  • Bake 15-20 minutes or until the toothpick comes out clean. Cool completely, about 1 hour.
  • Meanwhile, heat the heavy cream over low-medium heat until boiling.
  • Pour heavy cream over chocolate chips and stir until fully melted and combined. Allow the icing mixture to cool, for about 10 minutes.
  • Frost cupcakes and enjoy! Yield: 24 Cupcakes

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