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:
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!!
These looks divine! I’d have to find an substitute for the vegan yogurt though =/ In my two years here, I’ve seen like…. ONE kind of soy yogurt, which quickly vanished.
Flavors? Hmmm…
Coconut
Bananas Foster
Peanut Butter
White Chocolate and Pretzel
Coconut
Almond and Apricot
Kinako (toasted soy flour) and Brown Sugar
Purple Sweet Potato
“Oreo” (alternating chocolate-vanilla-chocolate cake)
Coconut
Rum Raisin
Cheesecake
Dark chocolate and lemon
Also coconut
I love flavor combining! X3
I think silken tofu could work.
Or pureed pumpkin or maybe applesauce.
Or banana, but maybe add less sweetener?
A vote for the Dark chocolate and lemon!!!
Genius burns 🙂
OH and chestnut!!! Or if you’re in Japan, “Mont Blanc”
I second the chestnut!