Healthy Vanilla Cupcakes
User Reviews
5
Healthy Vanilla Cupcakes
Description
These Healthy Vanilla Cupcakes begin by curdling almond milk with apple cider vinegar to create a dairy-free buttermilk substitute. The sugar and softened butter are whipped together for a fluffy base before eggs, applesauce, and vanilla extract are incorporated. Whole wheat pastry flour is combined with baking powder and salt, then mixed gently into the wet ingredients, yielding a smooth batter. The cupcakes bake at 350°F for about 16-18 minutes until lightly golden and a toothpick tests clean. Cooling on a rack before frosting helps maintain texture.
The cupcakes have a light, tender crumb with a hint of vanilla and moistness from applesauce and almond milk. The cream cheese frosting adds a creamy, tangy contrast when spread over cooled cupcakes, making for a balanced sweet treat.
Substitutions include avocado oil for butter and a tested variation using gluten-free 1:1 flour, which results in a slightly denser texture. These cupcakes are suitable for occasions needing a slightly healthier dessert alternative.
Ingredients
- ½ cup almond milk at room temperature
- 1 teaspoon apple cider vinegar
- ½ cup cane sugar
- ¼ cup butter softened, at room temperature
- 2 large egg at room temperature
- ¼ cup applesauce at room temperature
- 1 Tablespoon vanilla extract
- 1 ⅓ cups whole wheat pastry flour or white whole wheat flour or all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- cream cheese frosting
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin pan with paper or silicone liners.
- Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
- Add sugar and butter to a large mixing bowl and whip with a hand mixer on medium speed until fluffy, about 3-5 minutes. Alternatively, you can use a stand mixer.
- Add eggs, applesauce and vanilla extract and whisk until combined on low medium speed.
- Slowly add almond milk mixture while mixing on low.
- Add flour, baking powder and salt and mix until just combined and batter is smooth.
- Pour batter evenly between 12 muffin tins. Bake for 16-18 minutes or until a toothpick inserted in the center of the cupcake comes out clean and edges are slightly golden brown.
- Let cupcakes cool in the tin for a few minutes or so, then remove and let cool completely on a wire rack.
- Once cupcakes are completely cool, frost, top with sprinkles and serve.
Notes
- Almond milk is curdled with apple cider vinegar to substitute buttermilk, enhancing texture.
- You can replace butter with avocado oil; add it after eggs and sugar are mixed.
- Bob’s Red Mill gluten-free 1:1 flour can be used for a gluten-free version, though cupcakes may be denser.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1cupcake without icing | |
| Calories | 137kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 157mg | 7% |
| Potassium | 78mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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