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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What about Neopolitan cupcakes? There could be a layer of strawberry, one of chocolate and one of vanilla. I think they would turn out pretty too!
Margarita cupcakes!! It is a bachelorette party after all 😉
I was thinking the same thing! And I dont drink lol
Oh Katie, you have had me baking up a storm these past few days. Every time I want to bake something it’s straight to ChocolateCoveredKatie.com. I was going to take a break tonight but I don’t think I can resist waiting to try these out! YUM!! 😛
Yum! I am not sure if this would work with your receipe, but I would try a lemon cupcake. With raspberry frosting.
I would do a pumpkin spice cupcake! I’m a little early, but they would be great fall treats 🙂
These look just perfect, Katie. I have all the ingredients too! I can already imagine them to melt in my mouth first bite! I think you have a really great recipe here 🙂 hope to make them soon and with your glaze too.
hey katie! i’m an amateur baker, and this might be a stupid question, but, say i halved (or quartered) your non-single serving recipes, would that work??? thanks!
p.s. would be great if you could come up with more single serving desserts :p
Depends on the recipe. You can halve this recipe! Just halve all the ingredients and cook for only like 14-15 minutes.
She has lots of single serving recipes! 😀 All tagged with single serving here: https://lett-trim.today/tag/single-serving/%3C/a%3E%3Cbr /> Or just single lady cupcakes here: https://lett-trim.today/chocolate-covered-recipes/most-popular/single-lady-cupcakes/%3C/a%3E%3Cbr /> A bunch of the cookie recipes make just a few as well. Happy baking!
These look awesome! I have 2 questions: I am vegan except for eggs (we raise chickens in our backyard! 🙂 ) – does the egg replacement in this recipe equal 1 egg? Also, I have the stevia extract in a bottle, rather than packets. Do you know the approximate ratio of liquid stevia drops to a stevia packet? Thanks, Katie! 🙂
Hi Keri, the recipe looks to me to call for 1 egg (since the substitutions are for either 1 flax or 1 chia egg). I also don’t use stevia in packets, I use the liquid stuff. I just add a few drops at a time and taste as I go to get to the sweetness I like. 🙂
On the box, it actually says 1 tsp ener g is for 1 egg… so this would be for 2 eggs. But, being vegan, I haven’t tried this recipe with real eggs and can’t vouch for the results being the same. To be honest, 2 eggs sounds like a lot of extra liquid to me… 😕
Thanks! 🙂 I have no problem just using flax, but I was curious!
Thanks for that Katie. I assumed it was for one egg as it called for 1 flax or chia egg, but the liquid in that version would get pretty high if I used two! 🙂
Ooh that’s true. Maybe just one egg would be ok then. LOL see how little I know about baking with eggs? I haven’t actually cooked with eggs since I was 13.
http://www.stevia.net/conversion.html if you need help figuring out the stevia amounts 🙂
Awesome! Thank you!! 🙂
Dulce de leche! Strawberry, banana, peanut butter, coconut… oreo in the middle?!?!
Yes, please!
These look great as always Katie! Love my plain cupcakes! And since they’re healthy, I can make a homemade fattening icing as a treat!
How about a pumpkin coconut cupcake? I made you’re “4 ingredient ice cream” with Blue Diamond almond/coconut milk blend, canned pumpkin, vanilla, and cinnamon and it was AMAZING. So..maybe it’d be good in cupcake form. Worth a try 🙂
ugh YOUR not YOU’RE….I’m so mad I actually did that lol. (grammar perfectionist over here 😉 )
those adorable pink cupcake liners make me want to make these cupcakes with a huge heaping of strawberry frosting on top!
Yum! I could really go for a cupcake right now, but there’s no occasion, a healthy one would probably be better!
Thank you for going through so many attempts to get us such a great recipe!! Do you hand out your failures as tasters?! 🙂
Depends on how bad they are… some are inedible!
Hi Katie, I’m trying to make a vegan alternative to a cookie recipe that calls for cream cheese. Any suggestions? Thanks!
There is a vegan cream cheese…you could try to find it at a whole foods store.
This is perfect timing! My daughter’s birthday is coming up soon and I was thinking about making cupcakes but thought I would have to choose between healthy and vegan (which I would like) and delicious. But I think these will be the perfect combo of healthy, vegan and scrumptious!!
Thanks Katie!!