The ultimate healthy vanilla cupcakes that are easy to make, perfectly sweet, and super moist. Made with oat milk, Greek yogurt, and maple syrup, everyone will love these frosted cupcakes – you can’t tell they are healthier!
the ultimate healthy vanilla cupcakes
Cupcakes are a classic dessert! They are sweet, fluffy, moist, and taste so delicious. However, many traditional baking recipes call for tons of sugar and butter. That is why I am so excited to share this healthier version of cupcakes that taste better than store-bought ones.
These healthy vanilla cupcakes are bakery worthy! They are moist, soft, fluffy and so delicious. Topped with easy homemade vanilla buttercream, these cupcakes are sure to be a new family favorite.
They are the perfect quick dessert after dinner, for a celebration, or for the holidays. My friends beg me to make them every time we celebrate a birthday. They are perfect for adults and kids!
What makes them healthy?
Here are four reasons these cupcakes are healthier than traditional recipes – but trust me you can’t tell!
- No Refined Sugar. We use maple syrup to sweeten these fluffy vanilla cupcakes.
- Less Butter. We use a third of the typical amount of butter in cupcake recipes. You only need 4 Tablespoons.
- Added Greek Yogurt. In place of some of the butter, we use Greek yogurt to make these cupcakes higher in protein and super moist.
- More Protein. We use 3 egg whites which add protein and make these cupcakes low in cholesterol.
From oat milk to flour to maple syrup, these healthier frosted vanilla cupcakes call for simple ingredients. Here is a list of ingredients, so you have everything prepared:
- All-Purpose Flour: For the flour portion of this cupcake recipe, we use 1 and 3/4 cups of regular all-purpose flour.
- Baking Soda: This helps the cupcakes rise.
- Baking Powder: In addition to some baking powder.
- Salt: For that perfect sweet and salty combo. If you use salted butter, do not add extra salt.
- Butter: Then, grab 4 Tablespoons of unsalted butter. This makes the cupcakes incredibly soft and moist.
- Maple Syrup: We sweeten these healthy cupcakes with maple syrup! The best natural sweetener.
- Eggs: Next up we need 3 egg whites – not the yolks – to help these cupcakes rise and hold together.
- Vanilla Extract: 2 teaspoons of vanilla extract adds the most wonderful flavor.
- Oat Milk: We need 3/4 cups of oat milk to create the batter. I love oat milk, but you can use almond milk or 2% cow’s milk too.
- Vanilla Greek Yogurt: Next up, 1/4 cup of vanilla greek yogurt makes these cupcakes so moist.
Kitchen tools required
You’ll need a few kitchen utensils to make healthy vanilla cupcakes, but, don’t worry, you have all of them already!
- Electric Hand Held Mixture or Stand Mixer
- Cupcake Tin
- Cupcake Liners
- Measuring Tools: 1 teaspoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make healthy vanilla cupcakes with frosting
These soft and fluffy vanilla cupcakes are not only healthy, but they are also so easy to make! They come together in under 25 minutes and yield 12 deliciously moist cupcakes. Here are detailed step-by-step instructions for any level baker:
First, preheat your oven to 350°F and line a cupcake tin with 12 liners.
Then, mix dry ingredients together in a medium mixing bowl – add flour, baking soda, baking powder, salt, and whisk. Set aside.
After that, mix the wet ingredients by adding the butter to a 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).
Now, add the dry ingredients in two increments, beating on medium until combined after each time. The batter will look sticky – that is ok! Add oat milk and beat on medium until combined (30 seconds or so). Then, fold in ¼ cup vanilla greek yogurt with a rubber spatula.
Finally, 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. While the cupcakes are baking, make the frosting. Cool on a wire rack and frost with healthy homemade vanilla buttercream and sprinkles!
Tips for fluffy cupcakes
These healthier vanilla cupcakes are incredibly easy to make. Here are a few home baking tips that will ensure the perfect cupcakes:
- Use room temperature ingredients. It’s important to use room temperature butter and eggs because using cold ingredients straight out of the fridge can result in longer baking times, a gummy or stodgy texture, and even an uneven batter. Room temperature ingredients mix evenly into the cupcake batter and help the cupcakes rise.
- Do not overbeat the batter. Overbeating the batter will result in tough, stodgy, and even gummy cupcakes. It is best to be gentle with the batter and follow the instructions of the recipe.
- Add the flour in two parts. It seems silly, I know. But adding the flour in two batches actually helps the milk and other wet ingredients get absorbed into the batter.
- Fold in the Greek yogurt with a spatula and not the electric mixer. This is key to making these cupcakes light and fluffy! By folding in the Greek yogurt, we ensure a soft and fluffy texture with little air bubbles. If you beat it in, the cupcakes might not rise as much and could be dense.
Frequently Asked Questions
What flour is best?
Regular all-purpose flour is best for this recipe. I don’t recommend using oat flour, almond flour, or coconut flour.
Can I use almond milk in place of the oat milk?
Yes, I love oat milk; however, almond milk or 2% regular cow’s milk will work great here too.
Can I double the recipe?
Yes, you can easily double this recipe to make 24 cupcakes. Just follow the same instructions and line two cupcake tins.
What’s the best healthy cupcake frosting?
I highly recommend this healthier vanilla buttercream frosting made with four simple ingredients. It is light, sweet, and perfect for piping onto cupcakes and cakes!
What is the texture of these cupcakes?
The texture of these cupcakes is super soft, moist, and fluffy. They taste better than traditional cupcakes loaded with tons of sugar and other ingredients.
My cupcakes sank in the middle, what happened?
If your cupcakes sank in the middle, you probably opened the oven door too soon or your baking powder is expired. Cupcakes will sink in the middle if you let out the oven’s hot air before the cupcakes have fully risen – wait until the 12-minute mark at least. Likewise, check the expiration date on your baking powder – you shouldn’t use one that has been open for more than 3 months.
How to store frosted cupcakes:
Store leftover frosted cupcakes in a deep airtight container at room temperature for up to 3 days.
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Healthy Vanilla Cupcakes
- 1 batch of healthy vanilla buttercream frosting
- 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!
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