Epicurious.com offers a sugar-free cupcake recipe, while DiabeticLivingOnline features a recipe for fudge-berry cupcakes. Artificial sweeteners, agave nectar and applesauce can replace sugar in baking recipes.
To make sugar-free vanilla cupcakes, use a whisk to mix together 2 cups of garbanzo flour, 1 cup of potato starch, 1/2 cup of arrowroot and 1 tablespoon plus 1 1/2 teaspoons of baking powder. Add 1/2 teaspoon of baking soda, 1 teaspoon of xantham gum and 2 teaspoons of salt.
Add 2/3 cup of coconut oil, 1 1/3 cups of agave nectar, 3/4 cup of applesauce, 3 tablespoons of vanilla and the zest of one lemon. Mix until the dry ingredients are moistened, and then add 1 cup of hot water. Once the batter is smooth, pour 1/3 cup into each lined tin and bake at 350 F for 27 minutes or until golden brown.
For fudge-berry cupcakes, combine 3/4 cup of sugar substitute with 1/2 cup of water in a saucepan. Cook until the sugar substitute dissolves. Add 3 ounces of semisweet chocolate, stirring until melted. Place two egg yolks in a small bowl, and gradually add the chocolate mixture. Stir in 1 teaspoon of vanilla, and set aside.
Combine 1/2 cup of unsweetened cocoa powder, 1/3 cup of flour and 1/4 teaspoon of baking powder. Add the chocolate mixture. In a large bowl, beat five egg whites until stiff peaks form. Fold the chocolate mixture in, and then spoon into lined muffin cups. Bake at 350 F for 15 minutes. Top with berries.