5 from 24 votes
Healthy Vanilla Cupcakes
Healthy Vanilla Cupcakes combine almond milk, apple cider vinegar, cane sugar, butter, eggs, applesauce, and whole wheat pastry flour to create moist cupcakes with subtle vanilla flavor. The recipe includes a cream cheese frosting to top the cooled cupcakes. The batter is mixed gently to maintain lightness and baked until edges are just golden and a toothpick comes out clean. These cupcakes offer a tender crumb and can be adapted for gluten-free baking.
Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
Servings:
12
Calories:
137 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 137
% 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.