Low Sodium Chocolate Cupcakes Recipe
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Jump to RecipeThese low sodium chocolate cupcakes are a fantastic and easy treat – skip the box mix, and make these easy cupcakes from scratch with no salt added. Great for birthdays, desserts, potlucks, or just some fun rainy day baking!
Ready in about 30 minutes, these cupcakes are simple and made with mainly pantry staple ingredients, including low sodium baking powder and baking soda. Top these with low sodium buttercream for an extra decadent treat.
It was the hubby’s birthday last weekend and I asked him what he would like for a treat: chocolate cupcakes and mint buttercream. While I’m 99% a savory cook, I decided to foray into a little sweet baking for my honey.
I found a few recipes for chocolate cupcakes online, which use salt, salted butter, buttermilk, high sodium baking powder, and baking soda (sodium bicarbonate). Yikes! I substituted my favorite low sodium ingredients to make these super low so friendly.
They turned out delicious, and I can’t wait to make these again!
These Low Sodium Chocolate Cupcakes Are:
- Rich
- Fudgy
- Fluffy
- Sweet
- Easy to Make
- Made without Salt or High Sodium Ingredients
Low Sodium Treats & Desserts
These low sodium chocolate cupcakes are a great treat or dessert that is easy to make. They’re great for holiday baking, a potluck dessert, a birthday treat, or just for a sweet snack!
Make some for yourself, or bake extra to share. They have no added salt and low sodium ingredients, which make these friendly for those enjoying a low sodium lifestyle.
Browse all our low sodium desserts here to find your next favorite. Try our low sodium rice crispy treats, our favorite low sodium chocolate chip cookies, and our low sodium brownies!
What’s In Low Sodium Cupcakes with Chocolate Cake?
See the recipe card below for a full list of instructions and ingredient amounts!
- All Purpose Flour
- Cacao Powder: unsweetened cacao powder is a great addition to this cupcake recipe.
- Baking Powder: I like to use a no sodium baking powder in all my recipes, that way I can control the amount of salt that goes into my food.
- Eggs
- Sodium Free Baking Soda – I use a sodium free baking soda alternative – it works great in these cupcakes!
- Brown Sugar
- White Granulated Sugar
- Vegetable Oil
- Vanilla Extract: it’s important to use real pure vanilla extract, and not artificial baking vanilla flavor. Real all natural vanilla is a fantastic ingredient to give this recipe an #extra boost.
- Greek yogurt – for added moisture in the cupcakes!
How Do You Make Cupcakes without Salt?
- Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners or cooking spray.
- In a large bowl, add the dry ingredients: flour, cacao powder, sodium free baking powder & soda. Mix well to combine.
- In a medium bowl, add the wet ingredients: eggs, brown sugar, white sugar, vegetable oil, vanilla extract, and Greek yogurt. Stir well until all ingredients are combined.
- Fold the wet ingredients into the dry ingredients, and mix well until the batter is well combined. Fill the cupcake liners halfway with batter (not too much). Bake in the oven for 20-24 minutes until cooked through, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Once cupcakes are done, remove from oven and allow them to completely cool before frosting. Enjoy for up to 3 days in the fridge in an airtight container.
I adapted this recipe from these cupcakes – but swapped out quite a few ingredients which are high in sodium. I used Greek yogurt instead of buttermilk, no salt, and sodium free baking soda and powder.
More Low Sodium Dessert Recipes You’ll Love
- Low Sodium Chocolate Chip Cookies
- Low Sodium Banana Bread
- Low Sodium Brownies Recipe (No Salt Added)
- Apricot Kolachy Cookies
- Reese’s Pieces Peanut Butter Cookies
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!
Low Sodium Chocolate Cupcakes
Equipment
- Cupcake Tin
- Cupcake Liners
- Mixing Bowls
Ingredients
- ¾ cup All Purpose Flour
- ⅓ cup cacao powder
- ¾ teaspoon sodium free baking powder
- ½ teaspoon sodium free baking soda
- 2 eggs
- ½ cup brown sugar
- ½ granulated white sugar
- ⅓ cup vegetable oil
- 2 teaspoon vanilla extract
- ½ cup Greek yogurt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners or cooking spray.
- In a large bowl, add the dry ingredients: flour, cacao powder, sodium free baking powder & soda. Mix well to combine.
- In a medium bowl, add the wet ingredients: eggs, brown sugar, white sugar, vegetable oil, vanilla extract, and Greek yogurt. Stir well until all ingredients are combined.
- Fold the wet ingredients into the dry ingredients, and mix well until the batter is well combined. Fill the cupcake liners halfway with batter (not too much). Bake in the oven for 20-24 minutes until cooked through, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Once cupcakes are done, remove from oven and allow them to completely cool before frosting. Enjoy for up to 3 days in the fridge in an airtight container.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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These are dreamy
Which Greek yogurt did you use?
Hi Rebecca, I use a plain unsweetened Greek yogurt – I like a whole milk 5% Greek yogurt, but you can use a fat free or low fat version too.
These taste heavenly
These were great. I used vanilla Greeek yogurt. No icing – just a small scoop of ice cream. I’ll be making these again.
Thanks for the recipe.