Here is the healthy cupcake recipe that won’t let you down.
Cupcakes so soft and fluffy…
No one will ever guess that they’re low-fat!
I went through five or six attempts before finally achieving the results I wanted: a “no-fail” healthy vanilla cupcake recipe that both health-food eaters and junk-food eaters will love.
Above, a skinny vanilla cupcake with Healthy Glaze Icing.
You can have fun with this recipe: keep it simple, or add just a few ingredients to make blueberry cupcakes, red velvet cupcakes, or even chocolate-chip cupcakes. Everyone should keep a good basic cupcake recipe in his or her arsenal.
Can be sugar-free, too!
Skinny Vanilla Cupcakes
(makes 9-10 cupcakes)
Or click if you’d prefer: Healthy Chocolate Cupcakes.
- 1 cup spelt flour, or white flour, or Arrowhead Mills gf mix (140g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp ener g powder, or 1 tbs ground flaxmeal
- 4 tbsp xylitol or sugar (54g)
- 2 Nunatural stevia packets (or 2 extra tbsp sugar)
- 1 tbsp pure vanilla extract
- 1 cup plain or vanilla yogurt of choice (Silk or SoDelicious both work) (230g)
- 1/4 cup milk of choice (60g)
- 3 tbsp coconut or veg oil (can omit, but the cupcakes will be a bit gummy) (36g)
- add 1/2 tsp xanthan gum if using the gf mix
Preheat oven to 350 F, and grease muffin tins. Combine all wet ingredients with the energ or flax, and stir vigorously. In a separate bowl, combine all remaining dry ingredients, and mix very well. Pour wet into dry, and mix until just combined (don’t overmix). Cook 18-20 minutes, then let sit at least 10 before removing from muffin tins.
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Hi, Katie! I will add some toasted coconut and lime zest to the batter, and lime juice for the glaze. Thank you!
Yum! I actually prefer vanilla over chocolate when it comes to cupcakes. As a college kid though, all treats are welcome. I don’t discriminate 🙂
Any chance applesauce would work in place of yogurt? Being dairy free/soy free there isn’t a yogurt I can do so usually use applesauce….any thoughts on that substitution? Look forward to hopefully trying these some day!
Katie, these cupcakes look and sound so yummy! I’m always on the hunt for a good recipe for moist vanilla cupcakes. I will have to give them a try and make them with my gluten free flour blend. I actually just started a blog about a month ago and I love what you said about the success of a blog is based on “is it what you love to do?” I LOVE to bake gluten free treats for my friends and family and deciding to do this blog has been so rewarding already!
Thanks for sharing your beautiful and healthy desserts with all of us! You can check out my blog if you would like…
http://www.sarahbakesgfree.com
Have a wonderful day!
Thanks, Sarah! I’ll be sure to check it out! 🙂
A bit old fashioned here…as I’m thinking a traditional spice cupcake with maple icing! Kinda like Grandma made, I guess. Also liking the idea of the lemon cupcake with a citrus glaze. Yep, a cupcake for all seasons! GOOD JOB!!!
can you substitute regular eggs for the chia egg? I am not vegan, just wanted to try some healthier options. :o) You have lots of cool ideas!
Sorry, I haven’t actually baked with an egg since I was 13 so I have no idea how to tell you to proceed. 😕
Hey, there. They worked for me with one egg instead of the chia/flax egg or egg replacer. 🙂
These are delicious!!! We loved em!
Could you use whole wheat pastry flour?
It would be awesome if you could make a healthier version of these.
http://www.bakedperfection.com/2011/10/apple-cupcakes-with-caramel-buttercream.html
Apple cupcakes with caramel buttercream. There are quite a few yummy looking cupcakes on this site. Maybe you will get some ideas for that bachelorette party!
Does Whole Wheat Spelt flour work the same or just as good as regular spelt flour?
Yes! That’s actually what I use when I call for spelt flour 🙂