Healthy Vanilla Cupcakes
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12 cupcakes
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Calories
145 kcal
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Course
Dessert
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Cuisine
American, International
Healthy Vanilla Cupcakes
Description
Healthy Vanilla Cupcakes feature a blend of all-purpose flour and leavening agents balanced with moisture from oat milk and vanilla Greek yogurt. The batter is prepared by creaming butter and maple syrup before adding egg whites and vanilla, yielding a light texture. The final baked cupcakes are tender with a gentle vanilla taste. Once cooled, they are finished with a vanilla buttercream frosting that complements the mild sweetness of the cupcakes.
The frosting should only be applied after the cupcakes are completely cool to prevent melting. These cupcakes work well as a lighter dessert or snack and allow for substitutions like almond or cashew milk if desired.
For best results, use room temperature ingredients and cool cupcakes fully before frosting. Maple syrup provides a natural sweetener alternative. The recipe supports customization with different milk and yogurt types.
Ingredients
Cupcakes:
- 1 ¾ cup all-purpose flour spooned and leveled
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter 4 Tbsp, room temperature, unsalted
- ½ cup maple syrup real
- 3 egg room temperature, large, whites
- 2 teaspoon vanilla extract
- ¾ cup oat milk
- ¼ cup Greek yogurt vanilla
Frosting:
- 1 buttercream frosting vanilla, healthy batch
Instructions
- Preheat oven to 350°F and line a cupcake tin with liners.
- Mix Dry Ingredients: In a medium mixing bowl, add flour, baking soda, baking powder, and salt. Whisk and set aside.
- Mix Wet Ingredients: Add butter to large mixing bowl or stand mixer. Beat butter for 30 - 60 seconds with an electric hand mixer or paddle attachment. Beat in maple syrup, egg whites, and vanilla on high for 1 - 2 minutes. Butter may look piecey or separate (totally fine).
- Make Batter: Add dry ingredients in two increments, beating on medium until combined after each time. Batter will look sticky. Then add oat milk and beat on medium until combined (30 seconds or so). Fold in ¼ cup vanilla greek yogurt with rubber spatula.
- Bake: Fill each cup with batter until about ⅔ full. Bake 15 - 20 minutes - checking at 12 minutes to be safe or until a toothpick comes out clean.
- Make Frosting: Meanwhile, make 1 batch of healthy vanulla buttercream frosting.
- Decorate: Cool on wire rack and frost with healthy homemade vanilla buttercream and sprinkles!
Notes
- You can substitute oat milk with whole, 2%, almond, or cashew milk.
- Vanilla Greek yogurt is preferred, but plain yogurt works if necessary.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 113mg | 5% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 152IU | 3% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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