Allulose Benefits: This rare sugar provides 90% fewer calories than regular sugar while maintaining moisture and preventing crystallization in baked goods. Unlike coconut sugar, allulose won’t spike blood glucose levels and creates exceptional texture in cupcake applications. Temperature Adjustment: Reduced oven temperature prevents allulose from browning too quickly while ensuring even baking throughout. Mixing Technique: Don’t overmix batter – cassava flour can become gummy if overworked. Fold ingredients just until combined for light, airy texture. Even Filling: Use ice cream scoop or 1/4 cup measure to divide batter evenly among muffin cups for uniform cupcakes. Doneness Test: Toothpick should come out with just a few moist crumbs, not wet batter. Tops should spring back lightly when touched. Storage Guidelines: Store unfrosted cupcakes covered at room temperature 3 days or freeze up to 3 months. Allulose helps maintain moisture longer than traditional sweeteners. Frosting Tips: Cool completely before frosting to prevent melting. Make-Ahead Instructions: Cupcakes can be made 1 day ahead and stored covered, or batter can be refrigerated overnight and baked fresh. Reheating Tips: Warm unfrosted cupcakes in 300F (149C) oven for 3-5 minutes, or microwave 15-20 seconds for soft texture. Freezing Instructions: Cool completely, wrap individually in plastic wrap, freeze up to 3 months. Thaw at room temperature 20-30 minutes before serving.