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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juan rodriguez says
yooooo this cupcake is fire
Genny says
This turned out amazing!
I baked it as a cake instead (gluten-free too) and topped with homemade overnight strawberry rhubarb chia jam for a healthy frosting.
Jason Sanford says
So adorable!
Lindsay says
I was indeed a little disappointed that I could only find a “skinny” vanilla cake recipe when I came looking for a white cake batter of some sort, but it turned out amazing. I made these little baked donuts for a 2 year old’s birthday. I wish I could say I tried them myself, but I sent the whole batch of donuts (and remaining batter’s cupcakes) to the neighbour whos toddler had the birthday. I was super happy with the batter and the baked results and I am sure the taste was spot on. Will use again!!! Thank you!
Emily says
Hi Katie,
It seems as though every time I make cupcakes, the cupcakes are cooked very well on the top but the inside still needs to cook. I feel that if I put it back in the oven the top will become burnt but the inside will become fully cooked. Could you help me fix this problem? I am a novice and it seems like this has happened every time I tried baking. Thank you!
Jason Sanford says
Hmm do you mean this recipe, or baking in general? Or another recipe on Katie’s site?
Melissa says
Hello,
I love the ingredients! I just made these for my daughter’s first birthday party! However, after a few minutes out of the oven they dropped down in the middle. Do you know what causes that? The only thing I did differently was doubled the recipe. Also I added a couple extra minutes of baking time because they didn’t look done at 20 minutes (looked too jiggly). Not a huge problem since I’ll be covering them with frosting, but it definitely doesn’t look like your picture!
Haven’t tried one yet but they smell amazing.
Jason Sanford says
Unfortunately not all recipes work to just double all the ingredients. I don’t know why that’s the case, but if you google “doubling a recipe problems” it’s unfortunately very common to have a doubled baked good recipe not work out.