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.
Link of the Day:
Hey Katie!! Will try this recipe now!!
I was wondering how you get that glazy / glossy look on the cupcakes… Mine never come out glossy… Do you add a separate glaze to the top or what xD
this is amazing , my teacher said I need to work out how many g are in a cupcake and this helped me.
THANK YOU !!!!
my cupcakes cake out SUPER GOOEY. I did a few changes. please help me adjust the mix..as I am trying to fix it :/ I have a super thick fudge like consistency batter.
Heres what I did:
I used plain greek yogurt instead of yogurt
half apple sauce and half coconut oil. My cupcakes are gooey but fine all around on the outside
Is there a substitute for the yogurt?
I’m actually making them right now, and i’ve mixed in the flour and yogurt mix, and it still looks kind of yogurt-y…. i’m scared they won’t turn out perfect for tonight’s dinner :/
Is it just me or does the ingredient list simply say 1 Tbsp ground flax, and nowhere am I reading that it calls for “an egg/chia egg/flax egg”, nor is this step listed in the instructions.
what am I missing?
Hello! What is a subsitute for the ground flaxmeal?
Ground chia would work, or energ egg replacer powder will also work.
Can I just use 1 egg instead of the ener g powder or ground flaxmeal? Thank you!
You can sub the oil with applesauce! Works perfectly in all white/yellow cake and muffin recipes I’ve used. No gummy texture 🙂
Those vanilla cupcakes look awesome. I have a question, what is ener g powder? Would that be an egg replacer?
Yes.
Hi Kate! I just ADORE your blog. I was inspired by your recipe to create a banana version for my son’s birthday party. They were a hit! I would have preferred to use a sugar substitute, but I didn’t want to freak my guests out! Do you know if using raw honey in this recipe makes it sweet “enough?” Thanks for being you 🙂
http://www.runningonfoodandfaith.com/2013/09/banana-cupcakes-with-honey-cinnamon-frosting/
It’s decided: I am going to make these tomorrow with a vanilla bean. It’s going to be my first time using the actual bean ($$$ much?) and not just vanilla extract, which got me super excited to see those little black specks in the cupcakes. My family will think I’m nuts if I tell them how much I’m longing/dreaming to make these.
Anyway, this seems like a stupid question, but do you mix the flax with 3T water and leave it in the fridge for a while, like in the nutritional info? Or do you add the flax to the wet ingredients directly without any added water, as stated in the recipe?This has been troubling me for quite a while. Thanks for taking the time to read my absurdly long comment! (I could have gone on and on… As my English teacher once put it, I have “a tendency to over-elaborate.” I call it my “creative outlet”. 😀
Add directly to the liquid ingedients.