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Classic Vanilla Cupcake Mix

Love entertaining but want a healthy, convenient option with no added sugar? These cute vanilla cupcakes are so easy to make and are perfect for your next morning tea or birthday party.

One packet of Vanilla Cupcake Mix makes…

12 regular sized cupcakes or 24 baby cupcakes!

  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon
  • Low Carb Cupcake Icon

So how does it taste?

Just like a Vanilla Cupcake, just not overly sweet. Light and fluffy with a slight hint of vanilla. With our main ingredients including almond meal and coconut flour, they do have a slightly more wholesome feel than traditional white flour & sugar varieties.



Almond meal, lupin flour, coconut flour, rice flour, dessicated coconut, vanilla bean powder, gluten free baking powder (bicarb soda, cream of tartar), natural sweetener (erythritol, stevia (steviol glycosides)), natural flavour (plant extract), salt

CONTAINS TREE NUTS, LUPIN. May contain traces of sesame seeds and milk products

?? Made with love in Australia from over 90% Australian Ingredients

Nutritional Info

Servings per package: 12
Serving size: 1 cupcake (53 g when prepared as directed)
Avg Quantity per serve Avg Quantity per 100g
Energy 550kJ 1675kJ
Protein, total 4.9g 19.9g
- gluten 0mg 0mg
Fat, total 10.0g 22.1g
- saturated 5.3g 9.7g
Carbohydrate 4.1g 21.8g
- sugars 0.7g 3.1g
- added sugars 0g 0g
Dietary Fibre 3.3g 17.6g
Sodium 82mg 445mg

Easy to make…

To prepare 12 cupcakes or 24 baby cakes, you will need:

  • 2 eggs
  • 1 cup milk of choice (250ml)
  • 1/3 cup melted butter (70g)
  • contents of this pack

Prepare – Preheat a fan forced oven to 180°C and prepare cupcake tray with 12 wrappers.

IMPORTANT: Spray the inside of wrappers with oil to avoid any sticking (or use a silicone tray).

Mix – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and melted butter. Pour this wet mix into the dry cupcake mix and gently fold until just combined.

Portion – Using a tablespoon, portion mix evenly into the 12 cupcake wrappers. Ensure tops are smooth and even.

Bake – Place on the top shelf of preheated oven, and bake for 15-20 minutes. Rotate tray at halfway to ensure even baking. Remove cupcakes from oven and place on a cooling rack.

IceCupcakes should be totally cooled before icing with Anna’s Low Carb Kitchen Icing Mix.

Storage – Cupcakes should be stored in the fridge (for up to 5 days) but served at room temperature. Cupcakes can be frozen (un-iced) for up to 3 months.


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Delicious, light & fluffy vanilla cupcakes that are just so much healthier.