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These Healthy Cupcakes are light, fluffy, and moist. They also happen to have less sugar (and butter) than most conventional cupcakes, both in the cake and in the frosting, but they are still sweet enough to be a treat. As an added bonus, the light pink frosting is made with mashed and strained raspberries, so they are even free from artificial colorings!

Contents

Healthy Vanilla Cupcakes

If you have a kiddo, chances are you’ve been to birthday parties with giant cupcakes with heaping mounds of frosting. I am absolutely not opposed to desserts—and I never restrict treats when we do go to parties—but I do believe that it’s possible to serve sweets with better nutritional profiles that still taste good. These Healthy Cupcakes are a perfect example.

Healthy Cupcakes for Kids

A batch of these lower sugar cupcakes would be a great addition to a birthday party, holiday party, dinner with other families, or a special occasion. They’re even a good option for a first birthday cupcake. I’ve served these to kids of all ages, as well as adults, and no one is ever the wiser as far as the sugar content goes!

Ingredients in Healthy Cupcakes

Here’s a look at the ingredients you’ll need to make this cupcake recipe.

  • butter, softened at room temperature
  • cup sugar
  • sour cream OR plain whole milk Greek yogurt
  • whole milk
  • vanilla extract
  • eggs
  • baking powder
  • baking soda
  • flour
  • raspberries, optional

Can I make these healthy cupcakes gluten-free?

Try using this cup for cup gluten free flour blend in place of the all-purpose!

Can I make these toddler cupcakes with whole wheat flour?

If you want to use a whole grain flour, I recommend using whole wheat pastry flour as it will be less dense than straight up whole-wheat. Or, use half whole-wheat and half all-purpose.

How to Make Healthy Vanilla Cupcakes Step-by-Step

The process for making these cupcakes is similar to any other cupcake. Here’s a look at the steps involved.

  1. Preheat the oven and line a muffin tin with paper liners. Gather your ingredients. (photo 1)
  2. Cream the butter and the sugar with a handheld mixer until light and fluffy, about 30 seconds. (photo 2)
  3. Add in the sour cream (or yogurt), milk, vanilla, and eggs and beat to combine. (photo 3)
  4. Add the dry ingredients and gently fold together with a spatula. (photo 4)
  5. Spoon into paper liners, filling each cup about halfway. (photo 5)
  6. Bake and remove from pan and let cool. (photo 6)

Tips for Baking Cupcakes with the Kids

My girls love to help me in the kitchen and with cupcakes, here’s what we do.

  • I let them put the paper liners into the tin.
  • I measure the ingredients and let them add them to the bowl.
  • I help them hold and use the electric mixer.

Keep in mind that you’ll want to pull the butter and cream cheese out of the fridge at least 1-2 hours before you want to start baking so they have time to come to soften up at room temperature. They should be soft to the touch so they whip up easily.

Healthy Vanilla Cupcakes with Lower Sugar

The recipe calls for 1/3 cup sugar, which is less than conventional recipes. You can go as low as 1/4 cup and still get good results, though I prefer 1/3 cup. (My two year old eats them either way, if that’s helpful to know!) And as you are mixing the frosting, stop to taste it for sweetness. Remember that it will be eaten with the sweeter cake base, but adjust the sweetener according to your preference.

How can I be sure that my cupcakes are light and moist, not dense?

When you mix in the dry ingredients, be gentle and fold them in using a spatula until just combined. Stirring vigorously could cause the gluten in the flour to toughen up, which you don’t want.

The other key is to keep an eye on them as they bake. I set my timer for the lower end of the time range and check the centers with a cake tester. If it comes out cleanly, and the edges are lightly golden brown and the tops are firm to the touch, pull them from the oven. You’ll want to transfer them to a wire rack to cool soon after you pull them from the oven to ensure that they stop baking. (Over baked cupcakes may be dense.)

Store-Bought Cupcake Tip

This is a little random, but can come in handy: For the times that you purchase cupcakes, know that you can always request that they use less frosting than usual to cut down on sweetness! There will still be plenty of frosting and the kids won’t ever know the difference.

How to Make Dye-Free Frosting

To make this frosting, you’ll need cream cheese, vanilla extract, honey, and raspberries. You mash the berries and strain them to release the bright red juice, then beat it into the cream cheese for pale pink frosting. I put the frosting into a zip top plastic bag, cut one end off, and use that to pipe on swirls. So pretty!

You can also leave out the raspberries and keep the frosting white to simplify things. Or consider using natural food coloring. All are find options!

Can I make these healthy cupcakes ahead of time?

They are best on the day they are made but you can bake them the day before. Simply let them cool completely and store in an airtight container at room temperature. Frost before serving.

Tips for Making the Best Healthy Cupcakes

  • When you mix in the dry ingredients, be gentle and fold them in using a spatula until just combined.
  • To avoid over baking, set your timer for the lower end of the time range and check the centers with a cake tester. If it comes out cleanly, and the edges are lightly golden brown and the tops are firm to the touch, pull them from the oven.
  • Transfer the cupcakes to a wire rack to cool soon after you pull them from the oven to ensure that they stop baking.
  • Let the butter and cream cheese soften at room temperature for 1-2 hours to ensure they are soft enough to whip up.
  • To make these gluten-free, use cup for cup gluten-flour.

I’d love to hear your feedback if you make these cupcakes so please comment below!

Lightly sweetened classic vanilla cupcakes perfect for toddlers. This recipe was updated with additional information March 2019.

Ingredients

  • 1/4 cup butter, softened at room temperature
  • 1/3 cup sugar
  • 1/4 cup sour cream OR plain whole milk Greek yogurt
  • 1/4 cup plus 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup all purpose flour
  • 1 recipe Raspberry Frosting
  • raspberries, optional

Instructions

  1. Preheat the oven to 350 F and line a muffin tin with paper liners.
  2. Cream the butter and the sugar with a handheld mixer until light and fluffy, about 30 seconds.
  3. Add in the sour cream, milk, vanilla, and eggs and beat to combine.
  4. Add the baking powder, baking soda, salt, and flour. Stir with a spatula gently just to combine.
  5. Spoon into paper liners, filling each cup about halfway. (Each will take about 2 1/2 tablespoons of batter.
  6. Bake for 18-20 minutes or until just golden brown and a cake tester inserted into the center comes out clean.
  7. Remove from pan and let cool completely on a wire rack.

Notes

Raspberry Frosting

  1. Mash 1/2 cup raspberries in a small bowl with a fork. Spoon into a fine mesh colander and press and scrape through the wire to release the juices into a small bowl. Discard the seeds. You should have about 1/4 cup smooth raspberry puree. Set aside.
  2. Beat 8 ounces softened cream cheese, 1/4 cup sour cream (or plain Greek yogurt), and 2 tablespoons honey or maple syrup with an electric mixer in a medium bowl until light and fluffy. Add additional sweetener if necessary.
  3. Beat in raspberry puree.
  4. Spread or pipe (I use a zip top plastic bag with one corner cut off as a piping bag) onto cupcakes. Garnish with a raspberry on each if desired.

TIPS

When you mix in the dry ingredients, be gentle and fold them in using a spatula until just combined.
To avoid over baking, set your timer for the lower end of the time range and check the centers with a cake tester. If it comes out cleanly, and the edges are lightly golden brown and the tops are firm to the touch, pull them from the oven.
Transfer the cupcakes to a wire rack to cool soon after you pull them from the oven to ensure that they stop baking.
Let the butter and cream cheese soften at room temperature for 1-2 hours to ensure they are soft enough to whip up.
You can make these with 1/4 cup sugar if you want to go with less.

To make these gluten-free, use cup for cup gluten-flour.
To make these ahead, let cool completely and store overnight in an airtight container.

Filder Under:Birthdays, Desserts, Popular

Learn how to make tender spice cupcakes with fresh apples & topped with cinnamon frosting—all from scratch! They’re just 114 calories & contain no refined flour or sugar!

Just a few days after I moved into my house last summer, I knocked on a few of my new neighbors’ doors with plates of these, these, and these… Although slightly surprised, they were still extremely welcoming and gracious as they accepted my homemade treats. They couldn’t believe that I was the one baking for them—usually it’s the other way around when a new person moves to the neighborhood!

I quickly explained how Amy’s Healthy Baking was my full-time job, and I reassured them that they were doing me a favor by taking all of those sweets off my hands. While I eat some of everything that I bake, I don’t exactly want to polish off an entire pan of brownies or two dozen cookies by myself… Especially knowing how many new recipes I test each week!

Over the winter, one of the families knocked on my door and gave me a brown paper bag with a thank-you present inside. “It’s for your dog!” they actually revealed, and when I peeked inside…

I saw two small “pup-cakes” from the nearest gourmet Sprinkles cupcake bakery! How sweet was that?? (No pun intended…)

Back inside, I unwrapped one of them and called over my little dog. I let her sniff the pup-cake, and she looked up at me with questioning eyes, as if to ask, “Is that really for me? It looks like a human treat…” I laughed as I gave it to her, and she immediately dashed over to her bed to devour it. Not a single crumb was left!

Yet now, my little dog comes running into the kitchen any time I bake cupcakes, including these Healthy Cinnamon Apple Cupcakes… She thinks they’re for her! Instead, I gave her a couple leftover apple slices and saved these cupcakes for us humans!

These healthy cupcakes are supremely tender and full of cozy spice flavor. They basically taste like apple pie, just in cupcake form! Yet unlike traditional apple pie with its calorie-laden crust and sugary filling, these cupcakes contain no refined flour or sugar and only 114 calories!

Let’s talk about how to make these healthy apple cupcakes!

You’ll start with white whole wheat flour (like this!). It’s not a combination of white (aka all-purpose) flour and whole wheat flour! Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier type of red wheat. While they both have the same health benefits, white whole wheat flour has a lighter taste and texture, which lets the tender texture of these healthy apple cupcakes truly shine!

Hint: White whole wheat flour and regular whole wheat flour is similar to the difference between red and green grapes! Same health benefits, just a different color and slightly different taste!

Then you’ll mix a trio of spices into the flour: cinnamon (I’m obsessed with this kind!), allspice (like this!), and nutmeg (like this!). Allspice is actually a single spice, not a mix of spices! Its name can be confusing… But allspice is named because it tastes like a combination of cinnamon, nutmeg, and cloves.

The allspice and nutmeg give a richness and added depth to the spice flavor, so don’t skip them!

Unlike traditional cupcake recipes (or even traditional apple pie recipes!), these healthy apple cupcakes only contain ½ tablespoon of butter. Yes, that’s it! The rest of their tender texture comes from… Do you know?

If you’ve been around my blog for a while, I’m sure you do. It’s Greek yogurt! Greek yogurt adds the same moisture to your cupcake batter as extra butter or oil, and it gives your healthy cupcakes a big protein boost, too!

You’ll skip the refined granulated sugar and sweeten your cinnamon apple cupcakes with another one of my favorite ingredients: vanilla stevia (like this!). Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also highly concentrated. You just need 3 ½ teaspoons to sweeten this entire batch of cupcakes!

This is the vanilla stevia that I buy because I love its warm flavor and don’t notice any strange aftertaste, like with some other stevia products. Although you can find it at many health-oriented grocery stores, I buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!)

Time for the most important part… The diced apple! I use red Fuji apples because they have a perfect texture for baking (nice and firm!), and they also have lots of natural sweetness. Remember to dice them finely, no larger than the size of chocolate chips, to ensure they full cook through and soften while your cupcakes bake!

But before you dollop your batter into the pan, remember to coat your cupcake liners with cooking spray! Low-fat batters like this one stick to liners like superglue, so coating them with cooking spray first ensures that the liners easily peel away.

Ready to make the healthy cinnamon frosting? It actually starts with more Greek yogurt! This is my favorite Greek yogurt for frosting because it’s much thicker than any other brand I’ve tried… And thick frosting holds its shape after piping it onto the cupcakes!

But to help it hold its shape even better, you’ll mix the Greek yogurt with instant pudding mix (like this!). Sounds crazy, right?? The instant pudding mix actually thickens the Greek yogurt even more, which gives it the perfect stiff consistency for piping.

And of course, we can’t forget the cinnamon (remember, this is my favorite!) and a bit more vanilla stevia (like this!) for that sweet and cozy flavor. In all honesty… I could eat a bowl of this frosting for breakfast! ?

How tempting do these healthy cinnamon apple cupcakes look?? They’re perfect for the 4th of July, Memorial Day, Labor Day, fall days… Or any day you’re craving a cupcake!

And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy cupcakes!

Healthy Cinnamon Apple Cupcakes 5.0 from 5 reviews

Yields: 12 cupcakes These cupcakes practically taste like apple pie, just in cupcake form! They’re supremely tender with lots of cozy spice flavor, both in the batter and in the frosting. They’re perfect for the 4th of July, Memorial or Labor Day, or any day you’re craving spice cake! Leftovers will keep for at least 3 days (if not longer) if stored in an airtight container in the refrigerator.

  • for the cupcakes
  • 2 cup (240g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 3 ½ tsp vanilla stevia
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¾ cup + 2 tbsp (210mL) nonfat milk
  • 1 ¼ cups (155g) diced red apple (about 1 large)
  • for the frosting
  • 2 cups (480g) plain nonfat Greek yogurt
  • 2 servings (16g) sugar-free, fat-free instant vanilla pudding mix (see Notes)
  • 1 tsp ground cinnamon
  • ⅝ tsp vanilla stevia, or adjusted to taste
  1. To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and vanilla stevia. Stir in the Greek yogurt. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the diced apple.
  3. Divide the batter between the prepared paper liners. Bake at 350°F for 19-22 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  4. While the cupcakes bake, prepare the frosting. Add the Greek yogurt, instant pudding, cinnamon, and vanilla stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the cinnamon frosting on top just before serving.

Notes: For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ¼ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) should work as well, if measured like this.
Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
I highly recommend using the vanilla stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine!), and I buy it online here because that’s the cheapest price I’ve found. For sweeter cupcakes, increase the vanilla stevia by ½ teaspoon (for 4 teaspoons total).
If you prefer not to use stevia in the cupcakes, substitute ¾ cup + 2 tablespoons (210mL) of agave, honey, or pure maple syrup for the vanilla stevia. Omit the milk if using any of those liquid sweeteners. (The batter should be fairly thick, similar to muffin batter.) If you prefer not to use the vanilla stevia in the frosting, then substitute 1 ½ teaspoons of this powdered stevia OR ¼ cup of Truvia or granulated sugar.
Any milk may be substituted for the nonfat milk.
I use Fuji apples because they have a great texture for baking and lots of natural sweetness. Make sure to cut them to be no larger than chocolate chips to ensure your cupcakes bake evenly.
This is my preferred Greek yogurt for the frosting because it’s extremely thick!
You just need the dry instant pudding mix (I use this one!)—don’t prepare it according to the package directions! You may omit it, but you’ll need to increase the vanilla stevia. Without the instant pudding mix, the frosting will no longer be stiff enough to pipe, so you’ll need to spread it on the cupcakes instead.

{gluten-free, clean eating, low fat, low sugar, higher protein} 3.2.2925

View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Apple Pie Oatmeal Cookies
♡ The Ultimate Healthy Apple Crumble
♡ Healthy Small Batch Apple Crumble Bars
♡ Healthy Blueberry Cupcakes with Cream Cheese Frosting
♡ Healthy Lemon Cupcakes with Lemon Frosting
♡ Healthy Banana Cupcakes with Cream Cheese Frosting

These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!

I apologize if the word “moist” freaks you out. But there’s really no other way to describe a chocolate cupcake like this! Also, who watches How I Met Your Mother?! I feel like that clip is only funny to HIMYM fans. That’s my favorite episode!

So today’s the day we are diving deep into what I like to call a “foundation recipe.” Basic chocolate cupcakes which are, indefinitely, anything but basic. See? ↓

This is a solid base recipe that serves as a jumping off point for many others. Like my basic vanilla cupcakes recipe, these chocolate cupcakes hold a sacred spot in my baking repertoire. There will never be a reason to find a better version– this is THE chocolate cupcake recipe I use time and time again.

I shared the recipe on my blog 3 years ago, but I want to walk you through the process (1) with step-by-step pictures, (2) with careful explanations, (3) and I want to emphasize one VERY crucial instruction. If you skip this instruction, your entire batch will be ruined. Trust me, the evidence has landed in my trashcan time and time again. It’s not pretty.

Curious about other foundation recipes?

  1. Vanilla cupcakes and vanilla cake
  2. Sugar cookies and chocolate sugar cookies
  3. Oatmeal cookies
  4. Chocolate cake (try this!!)
  5. Brownies

Today’s chocolate cupcakes are for true chocolate fans. I’m talking about those of you who don’t qualify an item as dessert unless there’s chocolate involved. Strawberry shortcake is a dessert impostor and forget about apple pie. That’s some sort of health food, right?

And lucky for you–my chocolate obsessed friends– there’s a double dose of the good stuff today with both a chocolate cupcake base AND a smooth and silky chocolate buttercream. More on that in a sec.

You need 2 bowls, 1 whisk, and 1 spatula. The base of these chocolate cupcakes– and what is responsible for the super-moist texture is oil. We’re not creaming butter here, so there is no need to break out the mixer. Though you can absolutely use a hand or stand mixer if it’s easier for you! We’re also achieving an incredibly moist texture with buttermilk. Am I broken record here? There’s a reason I always talk about buttermilk in baking recipes: it’s the moist maker! Gives cupcakes, breads, cakes, and the like an unsurpassable moist texture. Nothing compares. I don’t typically have buttermilk in the fridge, so I sour whole milk instead. Check out my recipe notes for how to do that one.

Another tip? Make sure you’re using natural unsweetened cocoa powder, not dutched cocoa. Why? Here’s the difference between dutch-process and natural cocoa powder. And if you really want to learn today, here is why I use both baking soda and baking powder in these chocolate cupcakes.

So there’s 1 bowl for dry ingredients and 1 bowl for wet ingredients. Gently mix the two together. The batter isn’t as thick as you would think. We don’t really want a super thick chocolate batter because that would yield a cupcake similar to brownies. Dense. We don’t want dense! We want spongey, cakey, and rich. So the batter is thin.

This Will Make or Break Your Recipe

Fill the cupcake liners only halfway full. Not 2/3, not 3/4, not all the way to the top. Half full. You will question yourself as you pour in the batter. Really? This is ALL that I’m using for each cupcake? The answer is yes, that is all you are using for each cupcake.

  • If you fill the liners too full, the cupcakes will overflow.
  • Too full = crisp mushroom tops
  • Too full = sinking in the center

Got that? Halfway full! Halfway full!

One more time: halfway full. 🙂

Now that the cupcakes are baked and your self control is fading quickly, it’s time to frost these babes. The frosting flavor is completely up to you. I have a plethora of options from chocolate buttercream and rainbow chip frosting to strawberry frosting, vanilla buttercream, salted caramel frosting, and cream cheese frosting. Keeping things monotone (though highly indulgent) with chocolate buttercream and a friendly dose of chocolate sprinkles.

And layer that buttercream on nice and tall. (used wilton 1M!)

I don’t normally reach for chocolate desserts if there’s a fruity one on the menu, but I would gladly unwrap one of these over any other choice.

By the way, this recipe transfers beautifully into cake pans to make a 6 inch cake!

Description

These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!

  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/2 cup (45g) unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature*
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature
  • frosting: chocolate buttercream or any of these frostings
  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
  3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  4. Frost cooled cupcakes however you’d like. I used Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

  1. Make Ahead Instructions: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
  2. Buttermilk: Buttermilk (an acid) is required for this recipe. If you don’t have any, you can make a DIY sour milk substitute. Measure 1/2 teaspoon of white vinegar or lemon juice in a measuring cup. Then add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
  3. Mini Cupcakes: Fill mini liners only halfway and bake for 10-12 minutes at 350°F (177°C). Yields about 3 dozen.
  4. Cake: Here’s a chocolate cake that is just as moist and chocolate-y.
  5. Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk. Fill a measuring cup with the lemon juice/vinegar then the rest with whole milk to reach 1/2 cup.

Keywords: cupcakes, chocolate, chocolate cupcakes, chocolate frosting

More of a vanilla person? Here are my favorite vanilla cupcakes!

An easy recipe for vanilla cupcakes topped with a simple vanilla buttercream frosting. These cupcakes are perfect for any occasion!

I can’t even begin to tell you how many cupcakes I’ve baked in the last few weeks. I’m talking dozens upon dozens of cupcakes trying to find the perfect vanilla cupcake recipe. I know there are a million vanilla cupcake recipes out there, but I was on a mission to create a recipe that was easy to make and tasted good.

Vanilla cupcakes may seem a little boring, but I think it’s good to have one in your recipe collection that you can use over and over again. This recipe is the one I will be using all of the time from now on!

The base of the recipe is simple ingredients, most of which you probably have at home right now. You’ll start with some all-purpose flour, baking powder, and salt. When you’re measuring your flour don’t pack it into the cup. Be sure to stir the flour around first, spoon it into the measuring cup, then level if off with the back of a knife.

I always measure my flour with the spoon and level method to ensure that I’m measuring it correctly. Too much flour and you’ll end up with dense cupcakes, or muffins. I use a food scale when measuring ingredients too, which isn’t necessary, but it helps to know that I’m getting the exact measurements I need for a recipe.

Then come the wet ingredients, softened butter, granulated sugar, two large eggs, two teaspoons of vanilla, and sour cream. Yes. Sour cream!

I’ve tried milk, buttermilk, a mixture of different things and I love using sour cream. Not only does it add moisture to these cupcakes, but they’re sturdy enough to hold up to a nice pile of frosting yet light like a cupcake should be. I always use full fat sour cream when baking these cupcakes too.

And of course you have the vanilla frosting to go on top too. I like a lot of frosting on my cupcakes, so I use two full sticks of softened butter, powdered sugar, vanilla, and just a bit of heavy cream. If you want just a little frosting, you can easily cut the recipe in half to make less.

One last thing when making these cupcakes is to only fill the liners just a little over halfway full. It may not seem like much batter, but they rise quite a bit in the oven and you end up with perfect cupcakes that aren’t overflowing the liners. I always get exactly 14 cupcakes with this recipe.

Ok, I think I’ve talked about cupcakes enough. Let’s get to baking!

Pin 4.89 from 164 votes

Vanilla Cupcakes

Perfect vanilla cupcakes topped with an easy vanilla frosting. Course Dessert Cuisine American Keyword vanilla cupcakes Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 14 cupcakes Author Danielle

Vanilla Cupcakes:

  • 1 and 1/3 cup (165 grams) all-purpose flour (spooned & leveled)
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 grams) full fat sour cream

Vanilla Frosting:

  • 1 cup (230 grams) unsalted butter, softened
  • 3 cups (360 grams) confectioner’s sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons (30ml) heavy cream

To make the vanilla cupcakes:

  • Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.
  • Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
  • Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 14 cupcakes.
  • Bake in separate batches at 350F for 18-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.
  • Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.

To make the frosting

  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer) beat the butter on medium speed until smooth.
  • Add in the confectioner’s sugar and vanilla and mix on low until well combined. Slowly add in the heavy cream, increase the speed to medium-high, and mix for a few more minutes until the frosting is smooth and well combined.
  • Frost the cooled cupcakes as desired.

Store prepared cupcakes in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to five days. Did you try this recipe?Mention @livewellbakeoften or tag #livewellbakeoften!

Cupcakes are simply divine. But if you’ve adopted a sugar-free lifestyle—or if you’re just trying to eat a little healthier—sweet treats have likely been cut from your diet. Thankfully, we’re here with a recipe for sugar-free cupcakes that may allow you to indulge your sweet tooth without eating any real sugar.

The best part? We’ll teach you how to substitute sugar in almost any recipe, too. That’s right, your favorite low-sugar desserts can become no-sugar desserts with just a kitchen scale and new sweetener.

The Secret? Replace the Sugar with Another Sweetener

Cupcakes are meant to be sweet, moist and chewy. It’s a texture and flavor profile that’s hard to achieve without sugar. But you don’t need true, granulated sugar to get those same results. There are several sugar substitutes and artificial sweeteners that can be used in place of sugar, including Stevia, Swerve and—our choice—coconut sugar ($20).

Coconut sugar looks remarkably like brown sugar, but it’s much finer. It’s not as dense as granulated sugar, but adds a rich flavor to your bakes. It delivers a deliciously caramelized taste to your final dessert. Frankly, even Mary Berry would be proud of this substitution.

The trick to substituting sweeteners for sugar is using weight instead of measurements. We highly recommend investing in a kitchen scale like this one for accuracy.

How to Make Sugar-Free Cupcakes

We adapted our top-rated Very Vanilla Cupcakes recipe to make a batch of sugar-free cupcakes. We swapped the granulated sugar with coconut sugar and increased the milk to add more moisture.

  • 3/4 cup unsalted butter, softened
  • 1-3/4 cups and 2 tablespoons coconut sugar or 1-1/2 cups Swerve
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk

Editor’s Tip: You can find Swerve in the baking aisle at your grocery store or on Amazon.

Step 1: Combine the ingredients

Preheat the oven to 350°. Combine cake flour, baking powder and salt in a large bowl. In a stand mixer, cream together the butter and coconut sugar until light and fluffy, about two minutes. Add the eggs, one at a time, until well integrated. Add vanilla, then turn off the mixer.

In a large bowl, combine cake flour, baking powder and salt. Add the dry ingredients alternately with the milk, ensuring ingredients are well-blended after each addition. The batter will be darker than traditional vanilla cupcake batter, but that’s OK! You’re using a darker sweetener.

Editor’s Tip: Don’t have cake flour? All-purpose will do the trick, but sift your ingredients together, don’t simply combine. Sifting makes the flour finer, leading to a lighter cake and fluffier texture.

Step 2: Pour the batter

Line your cupcake tray. We prefer reusable liners, like silicone baking cups ($8). Fill each cup about 3/4 of the way, then bake for 18-22 minutes, rotating halfway through. A toothpick inserted in the middle should come out clean. Let the cupcakes cool on a wire rack.

Step 3: Frost and enjoy

Once the cupcakes have cooled completely, top with your favorite frosting and enjoy your delicious sugar-free cupcakes!

How to Make Sugar-Free Frosting

Ensure your entire dessert is sugar-free by either eliminating or replacing the sugar in your frosting recipe. There are three sugar-free frostings that we recommend for this cupcake:

Honey Buttercream

This is a good one for people simply trying to avoid refined sugar. Use honey instead of sugar to sweeten your frosting. Combine 1 cup softened butter and 1 cup honey in a stand mixer. Beat until smooth and whipped, about 3–4 minutes. Add 1 teaspoon of vanilla extract and continue beating until combined.

Chocolate Ganache

Break 8 ounces of sugar-free chocolate up into small pieces and place in a heat-proof bowl. Heat 1 cup heavy cream until just about boiling, then pour over the chocolate. Let it sit for 30 seconds, then whisk until smooth and combined, about 1–2 minutes.

Vanilla Buttercream

Have that favorite frosting recipe you can’t quite let go of? Same here. We love an easy and delicious vanilla buttercream frosting, but our favorite recipe calls for quite a bit of powdered sugar. Thankfully, Swerve sells this sugar-free substitute for powdered sugar. Replace the powdered sugar with Swerve and your frosting will look and taste almost identical to its sugary counterpart.

Your 7-Day Sugar-Free Meal Plan 1 / 21

Sunday’s Breakfast: Rustic Vegetable Frittata

I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner—and is still delicious even as leftovers! —Deborah Jamison, Austin, Texas Get Recipe

Sunday’s Lunch: Roasted Butternut Linguine

Squash is one of our favorite vegetables, and this is my husband’s favorite fall dish. He looks forward to it all year. —Kim Caputo, Cannon Falls, Minnesota Get Recipe

Sunday’s Dinner: Roast Pork with Apples & Onions

The sweetness of the apples and onions really complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family’s favorite weekend dinner. —Lily Julow, Lawrenceville, Georgia Get Recipe

Monday’s Breakfast: ‘What’s in the Fridge’ Frittata

What’s a frittata? Why it’s a delicious dish that’s great for brunches and last-minute get togethers—and you can stuff it with just about any ingredients you have in the fridge! Though I have received rave reviews on many combinations, my favorite is onion, red pepper, mushroom and crab. Get Recipe

Monday’s Lunch: Avocado & Artichoke Pasta Salad

A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey Get Recipe

Monday’s Dinner: Deviled Chicken

My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. —Linda Trammell, Kingston, Missouri Get Recipe

Tuesday’s Breakfast: Apple Cinnamon Overnight Oats

This recipe for apple cinnamon overnight oats couldn’t be easier to make. Prep takes only five minutes! —Sarah Farmer, Taste of Home Executive Culinary Director Get Recipe

Tuesday’s Lunch: Mediterranean Cobb Salad

I’m a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I’ve traded out typical chicken for crunchy falafel that’s just as satisfying. — Jenn Tidwell, Fair Oaks, California Get Recipe

Tuesday’s Dinner: White Cheddar Mac & Cheese

My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia Get Recipe

Wednesday’s Breakfast: Very Veggie Frittata

We enjoy this colorful frittata often. Wedges are not only great for breakfast or brunch, but also for a tasty meatless dinner. The sour cream gives the eggs great flavor. —Teri Condon, Burley, Idaho Get Recipe

Wednesday’s Lunch: Garlic Lemon Shrimp

You’ll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina Get Recipe

Wednesday’s Dinner: Quick Chicken Piccata

Quick chicken recipes make dinner a breeze. Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant. Almost any side—noodles, veggies or bread—tastes better next to this lovely chicken. —Cynthia Heil, Augusta, Georgia Get Recipe

Thursday’s Breakfast: Zucchini Frittata

When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida Get Recipe

Thursday’s Lunch: Farmer’s Market Orzo Salad

Orzo is a tiny pasta shaped like rice. We like to use it as a base for veggies, lemony vinaigrette and cheeses like mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina Get Recipe

Thursday’s Dinner: Cumin-Chili Spiced Flank Steak

This is a wonderful steak to share with friends and family. They’ll rave about the sizzling grilled flank steak served with flavorful jalapeno and tomato salsa and couscous. —Yvonne Starlin, Hermitage, Tennessee Get Recipe

Friday’s Breakfast: Southwest Tortilla Scramble

Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California Get Recipe

Friday’s Lunch: Fresh Corn & Tomato Fettuccine

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It’s tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida Get Recipe

Friday’s Dinner: Pan-Roasted Chicken and Vegetables

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin Get Recipe

Saturday’s Breakfast: Turkey Breakfast Sausage

My hearty sausage patties are loaded with flavor but contain a fraction of the sodium and fat found in commercial breakfast links. —Judy Culbertson, Dansville, New York Get Recipe

Saturday’s Lunch: Grilled Southwestern Steak Salad

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee Get Recipe

Saturday’s Dinner: Grilled Basil Chicken and Tomatoes

Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania Get Recipe

Fat-Free (Chocolate) Holiday Cupcakes (Vegan)

Hi Herbies! Thanks so much for all the support and congratulations yesterday! I was touched by all of the comments left on this blog, facebook–and that were sent in through twitter. It really does mean the world to me to have your love and support!

In case you missed the update:The Director of Food & Beverage, the Executive Chef and the Sous Chef all really enjoyed the food I provided and approved my menus!!

Now–on to the cupcakes!

These cupcakes come from my cookbook and I just love making them around the Holidays. Since they’re chocolate cupcakes, they’re a natural crowd pleaser, despite being a healthy option.

That’s right my friends! These cupcakes have no added fat–and they’re whole wheat!

I had hoped to make some yesterday myself–but I ran out of time (they’re on the agenda for today, though!) so I snatched some pictures from Google Images. Do a search for “Christmas Cupcakes” and be inspired by gorgeous cupcake artwork!

Me? I usually make mine look like this:

Low Fat Vegan Chocolate Cupcakes

1/4 c. unsweetened applesauce
1/2 c. raw sugar
1 c. chocolate nondairy milk (or plain)
1 tsp mint extract (or vanilla)
1 1/4 cup whole wheat pastry flour
1/4 c. unsweetened cocoa
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup vegan chocolate chips
Directions: Preheat oven to 350F. Lightly grease muffin tin or spray paper liners with cooking spray. In a large bowl, combine applesauce, sugar, nondairy milk and extract. In another bowl, whisk flour, cocoa, baking powder and salt together. Add flour mixture to wet mixture in 3 to 4 batches, until almost combined. Add chips and stir until just combined. Spoon batter into cups 3/4 full and bake 15-25 minutes. Meanwhile, prepare the icing. Combine 1 cup confectioners sugar with a few drops of food coloring, 1/4 tsp vanilla or mint extract and a splash of plain nondairy milk or water, and mix until a nice paste-like icing results. (Add more sugar for thickness, more liquid to thin it out) Adjust food coloring. Once cupcakes are cool, slather icing and garnish with holiday candy.

5 No-Guilt Healthy Cupcakes

Go ahead, have a cupcake or two! If you think indulging in these sweet little treats is going to set you back, you’re wrong! Okay, we admit that most cupcakes can be sugar bombs, and often overloaded with fat. But not these babies! We’ve found 5 healthy cupcake recipes that you can totally eat on a diet. There are a few secrets that make each of these recipes healthy, and you may need to bake them all to find out!

1. Gluten-Free Blackberry Lemon Cupcakes

Even if you’re not gluten-free or follow a paleo diet, you’ll find these blackberry lemon cupcakes totally irresistible. It’s also hard to sneak healthy antioxidants into a cupcake, but this recipes manages to do it with utter, delicious success! Head to A HEALHY LIFE FOR ME for this yummy recipe.

2. Elvis PB Banana Cupcakes

Despite how darn good these Elvis peanut butter banana cupcakes are, they contain no butter, refined flour, or refined sugar. These skinny, clean-eating cupcakes are perfect for anytime you have a hankering for something sweet, but don’t want to ruin a day of healthy eating. Get instructions at AMY’S HEALTHY EATING.

3.Dark Chocolate Greek Yogurt Cupcakes

Decadent dark chocolate cupcakes are topped with light, fluffy raspberry frosting. You’ll never guess the frosting stars protein-packed Greek yogurt! Get the recipe for this indulgent treat at AMY’S HEALTHY BAKING.

4. Low Carb Vanilla Cupcakes

Satisfy your cupcake craving with these low carb vanilla cupcakes. Pureed white beans give them a hidden source of protein, and add moisture as well! Just one cupcake will fill you up, so you won’t be grabbing extras all night! Find this yummy recipe at BUBBLY NATURE CREATIONS.

5. Pumpkin Orange Cupcakes

These pumpkin orange cupcakes are loaded with healthy goodness. Hints of orange and cinnamon burst through these moist and delicious cupcakes. They taste so good, you’ll be surprised by how healthy they are. Get instructions at FOODISTA.

Carry Your Cuppies

Whether you’re taking treats to your kids school classroom, or toting dessert to bookclub, the Sweet Creations Cupcake Bake and Take Carrier is the easiest way to keep your cupcakes looking fresh-piped, so you can share them and show them off wherever you are. The carrier comes with it’s own stand, so you can safely transport your cuppies without smashing or smooshing. When it’s time to eat, set the party up anywhere with the stylish 3-tiered stand.

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This is officially the best and most easiest healthy cupcake recipe. Like fo realz! Not only do they look adorable, they’re easy to whip up and they taste all kinds of delish. All the boxes are ticked! Woohoo.

And can we just pause to recognise the magic of the frosting?!

Yes, it’s pink because pink wins.

It also wins because zero artificial colouring was used in the process of creating this magic. You can probably guess the icing is flavoured and coloured from fresh strawberries but the secret is adding a teeny bit of raw beetroot. Dayum check out that colour!

We think the healthy cupcake recipe with magical strawberry frosting is perfect for your next event/dinner/picnic. Ok, also perfect for a 7 year old fairytale themed birthday party.

We actually served these epically delish and easy healthy cupcakes the other night at our big Merry picnic. We had the most fun ever! The cupcakes were a hit. We also served the raw choc beetroot cake, which was an equally big hit (maybe bigger). We’ve actually made this beetroot cake like 5 times, it’s getting kinda ridiculous!

So yes, can confirm, the recipe is perfect for your next event (regardless of theme and age we say).

Seriously how good do they look! Actually impressed with our skills right now. Carla’s baking skills and Emma’s eating cupcake skills.

Before we go, can we just talk about cupcake cases for a minute? We always called them patty cans, what is a patty can? Then we googled. And really they are patty cases. Why are they called patty cases? Patty can cases? Cupcake cases? Who bloody knows. Anyway, we vote, make the healthy cupcake recipe!

Always merrymaking,

Emma + Carla

P.s share your pretty cupcakes on social media!

Healthy cupcake recipe 2017-07-19 00:52:21 Serves 24 Print Prep Time 25 min Cook Time 20 min Prep Time 25 min Cook Time 20 min STUFF YOU NEED FOR THE CUPCAKES

  1. 2 1/2 cup blanched almond meal
  2. 1/2 cup coconut milk (canned)
  3. 1/4 cup rice malt syrup (or natural sweetener of choice)
  4. 1/4 cup coconut flour
  5. 150 g (5 oz.) butter softened (or coconut oil)
  6. 4 eggs
  7. 2 tsp. 100% vanilla extract
  8. 1 tsp. baking powder
  9. pinch of salt

FOR THE FROSTING NOW WHAT

  1. Preheat oven to 180°C (350°F) and line muffin trays with patty cake cases (is that what they are even called?).
  2. In a large bowl add the almond meal, coconut flour, baking powder and salt, mix well.
  3. In your blender or mix master, whiz the coconut milk, rice malt syrup, butter, eggs and vanilla until smooth. It may curdle a little and this is totes ok. You didn’t ruin it!
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Spoon out the batter into patty cases, fill them up to the 3/4 mark.
  6. Place into the oven for 20 minutes or until golden and cooked through.
  7. Allow to cool before turning out onto a wire rack.
  8. Now for the frosting!
  9. In a high power blender or food processor whiz the coconut until buttery.
  10. Add the butter cubes and continue to whiz until smooth.
  11. Add the berries and beetroot, whiz again! You should have a nice pink colour frosting.
  12. Last but not least, add the rice malt syrup and vanilla and whiz on super slow until combined.
  13. Spread the frosting onto the cooled cupcakes.
  14. Keep stored in the fridge or you can freeze separate cupcakes in the freezer! But these taste best fresh!

MERRYMAKER TIP

  1. Add beetroot slowly so you can get the colour and taste right. Boom!

By The Merrymaker Sisters Merrymaker Sisters | MerryBody Yoga and Pilates | Easy Healthy Recipes https://themerrymakersisters.com/

Today I am excited to share a healthier vanilla cupcake recipe that makes a fabulous lunch box treat.

Those of you with school aged children or kids in child care will probably understand when I say I am slightly freaking out about school lunchboxes. Now that Bear and Bee have started full time school I need to fill lunchboxes 5 days a week for 40 something weeks each year. Which means 10 lunchboxes a week for the girls plus my lunches for 4 days and hubby’s lunches for 5 days. I thought I was prepared for this but now I am just not so sure.

To help with my mild anxiety over this, I have developed a weekly menu plan for our lunchboxes and we have been trying out new recipes for foods to include. I started with homemade lunch box treats – that is healthier versions of snacks our family already likes, such as cupcakes and cakes, and next will move onto homemade versions of the kids favourite store-bought treats, like muesli bars and homemade fruit cereal bars.

Related: Check out these healthier fructose free chocolate muesli bars.

First up, I decided to tackle cupcakes. After being inspired by all the delicious recipes on The Healthy Chef site I adapted Teresa’s recipe for Lemon Yoghurt Cupcakes to make a nut free, vanilla version. At this stage the girls’ school isn’t nut free but many schools in our area are and this may change at our school in the future.

Healthy Vanilla Cupcakes Recipe

A few hints and tips to start.

This is a great recipe to cook with kids as no electric mixer is needed. This does mean the cupcakes are a little heavier in texture than regular cupcakes but they aren’t as dense as muffins.

If you individually wrap the baked cupcakes in plastic wrap you can store them in a sealed container in the fridge for future lunches.

These cupcakes are most definitely delicious as is, however Bear and Bee couldn’t stand to see them plain and needed to decorate them with a little icing. So now our healthier cupcakes aren’t quite as healthy anymore!

Nutrition

Calories

46 cal

Carbs

1 g

Protein

7 g Healthier Vanilla Cupcakes Save Recipe Print Recipe

Ingredients

  • 150 grams white self raising flour
  • 150 grams wholemeal self raising flour
  • 2 eggs
  • ½ cup maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 50 grams coconut oil (or olive oil, macadamia oil, melted butter)
  • ½ cup low fat greek style plain yoghurt
  • 3 tablespoons low fat milk

Instructions

  1. Preheat oven to 160C fan forced. Line a cupcake tray with paper cases.
  2. Place flours in a large bowl and mix together.
  3. In a small bowl, whisk together eggs, syrup, vanilla, oil, yoghurt and milk.
  4. Pour egg mixture in with flour and mix well.
  5. Spoon cake batter evenly into prepared tray.
  6. Bake for 20 to 25 minutes or until cooked though.
  7. Remove from oven and cool completely.

7.8.1.2 5 https://childhood101.com/vanilla-cupcakes-recipe/

For even more inspiration check out this great big collection of homemade lunch box treats.

You may also like…

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Maree Mortimer is mum to 5 year old twin girls who love to cook. After working as a secondary Home Economics teacher and a teacher librarian in primary and secondary schools, she took time off to raise her daughters. Maree believes that as food and cooking are essential for a healthy life, parents need to be encouraged to cook with their children as much as possible. You’ll often find her family spending time together in the kitchen – re-connecting over food and trying out new recipes and ingredients.

Read more of Maree’s adventures at http://threefootcooks.blogspot.com.au/.

Low calorie cupcakes from scratch

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