Healthier Vanilla Cupcakes With 2-Ingredient Frosting
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5.0
54 reviews
Excellent
Healthier Vanilla Cupcakes With 2-Ingredient Frosting
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Welcome to your new go-to vanilla cupcake recipe! These healthier vanilla cupcakes contain less sugar and butter than an average cupcake. They're secretly healthy - perfect for children's birthday parties or any special occasion. With their 2-ingredient white chocolate cream cheese frosting they're super easy to make, but no one will ever know they're healthy.
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Ingredients
For the cake batter
- ⅓ cup butter (or 2.7 ounces)
- ½ cup sugar (or 3.5 ounces)
- 2 large eggs
- 1.5 tablespoons vanilla essence
- 1.5 cups plain flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda (UK/Aus: bicarb of soda)
- ¼ teaspoon salt
- ⅓ cup Greek yogurt
- ⅓ cup milk
For the 2-ingredient frosting
- 9 ounces cream cheese (or 1 cup plus a little extra) I use full fat or light cream cheese at room temperature - both work
- 7 ounces white chocolate in the UK/Australia this is a standard large bar
- sprinkles of your choice (optional)
Instructions
To make the cakes
- Pre-heat the oven to 355F/180C.
- In a medium mixing bowl, cream the butter and sugar together with a hand held or stand whisk for 2 or 3 minutes until very light and fluffy.
- Beat in the eggs one at a time for about another minute until well combined.
- Briefly whisk in the vanilla.
- In another smaller bowl, mix together the flour, baking powder, baking soda and salt.
- Add half of the flour, half of the yogurt and half of the milk to the butter/sugar/eggs mixture and whisk again until just combined. Don't overmix.
- Add the rest of the flour, milk and yogurt and whisk again until just combined.
- Place cupcake cases in a cupcake/muffin pan. Fill each case about half way with batter.
- Bake for about 15 minutes or until a skewer or knife poked into the centre of a cake comes out clean. Leave to cool completely on a wire rack.
To make the frosting
- When the cakes have cooled completely, break the white chocolate up into a bowl or jug. Melt in the microwave in 30-second bursts (I find 3 bursts is about right). If you prefer, melt in a bowl over a pan of boiling water. Do not let the bottom of the bowl touch the water.
- In another bowl or jug, beat the cream cheese with a hand held whisk. Slowly drizzle in the melted white chocolate and whisk until well combined.
- Working quite quickly, scrape the frosting into a piping bag with a nozzle on it. Pipe small swirls of frosting onto the cakes. I usually start from the outside and work in. Add sprinkles if you like.
Equipments used:
Notes
- I find that creaming the butter and sugar for at least 2 or 3 minutes until really light and fluffy ensures that you get nice fluffy vanilla cupcakes.
- Then whisk in the eggs one by one for a minute or so longer.
- After you've made the frosting, you'll need to work quite quickly to frost the cakes before the chocolate sets too hard.
- Ideally, ask someone to help you hold open the piping bag so that you can scrape it in more easily. I have managed to do it by myself but it was a bit messier than having someone help me!
- You can choose any piping nozzle that you like. I usually pick a medium sized one. Pipe quickly and confidently from the outside in. Don't go overboard with the amount of frosting on each cake. Just pipe a smallish swirl onto each cupcake. This way you won't run out of frosting!
- You can store these cakes in the refrigerator in an airtight container for 2-3 days. Leave out of the fridge for a while before serving to let the frosting soften a little.
- I've frozen these cupcakes both frosted and unfrosted. Obviously though if you freeze them already frosted store them in one layer in a large container and store them upright so that the frosting doesn't get squished!
- They'll store well in the freezer for 2-3 months. Let defrost in the fridge overnight.
Nutrition Information
Show Details
Calories
319kcal
(16%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
69mg
(23%)
Sodium
215mg
(9%)
Potassium
146mg
(4%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
499IU
(10%)
Vitamin C
1mg
(1%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12to 14
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 69mg | 23% |
| Sodium | 215mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
54 reviews
Excellent
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