How to make healthy vanilla cupcakes with whole wheat flour, no refined sugars, and a healthier yogurt and cream cheese based frosting!
These healthy vanilla cupcakes came out perfect! Because Easter is around the corner, we decorated them with unsulphured and unsweetened organic coconut flakes (fancy grade) for “feathers” and organic naturally coloured jelly beans for “eggs”. Kids were ecstatic as I never made cupcakes before! (especially when served alongside healthy lemon bars and carrot cake!) 🙂
These are low in sugar and healthier than regular cupcakes yet still sweet and flavorful! In fact, healthy cakes and muffins have become a new favorite of mine; and with healthy chocolate muffins, almond muffins, lemon zucchini muffins, and almond flour chocolate cake to choose from… well, who wouldn’t love to bake tons of healthier baked treats?!
Because these cupcakes are made with whole wheat flour, they are a tiny bit less fluffy but still very soft and moist! I would never think you can make healthy cupcakes with whole wheat flour and that is why I never attempted to. I assume using spelt flour will yield lighter cupcakes.
Check out my healthy zucchini muffin post to see a side-by-side comparison baking muffins with several types of flour!
To keep cupcakes healthy I also used coconut oil, applesauce and maple syrup (honey works too). The icing is creamy and because it’s made with fresh ingredients, cupcakes should be refrigerated. Serve them up as a treat alone or enjoy alongside a healthy frappuccino or iced coffee!
More Healthy Dessert Recipes
- Healthy cinnamon rolls
- No bake nutella pie
- Healthy chocolate chip muffins
- Coconut flour chocolate muffins
- Almond flour chocolate chip cookies
- Healthy chocolate ice cream
- Almond flour carrot cake
Healthy Vanilla Cupcakes
- 1/2 cup cream cheese
- 1/4 cup Greek yogurt plain (I used 2%)
- 3 tbsp maple syrup or honey
- 1/2 tsp pure vanilla extract
- In a large mixing bowl, add Wet Ingredients and beat with a mixer until smooth. Add Dry Ingredients and process until smooth. Batter should be like for the cake consistency, thicker than for pancakes but thinner than for muffins. Pour batter into prepared muffin tin and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean. Remove from the oven and let cool completely.
- While cupcakes are baking, prepare icing by beating Icing ingredients in a medium bowl until smooth. Frost cupcakes, sprinkle with coconut flakes and place a few jelly beans in the middle (decorations are optional).
Store: Refrigerate in a glass airtight container for a few days.
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