Healthy Vanilla Cupcakes

The ultimate healthy vanilla cupcakes that are easy to make, perfectly sweet, and super moist. Made with maple syrup instead of refined sugar and Greek yogurt, each cupcake is 149 calories and 9g of sugar. You can't tell they are healthier!

4.98 from 47 votes

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Prep Time 10

Cook Time 15

Total Time 25

Serving cupcakes

Ingredients

Cupcakes:

1 ¾ cups all-purpose flour, spooned and leveled
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup unsalted butter, (4 Tbsp) room temperature
½ cup real maple syrup
3 large egg whites, room temperature (NOT THE WHOLE EGG)
2 teaspoon vanilla extract
¾ cup oat milk*, or almond, cow's or soy
¼ cup vanilla Greek yogurt*

Frosting:

1 batch of healthy vanilla buttercream frosting, oe healthy cream cheese frosting (refined sugar-free option)

Instructions

Preheat oven to 350°F and line a cupcake tin with liners.
Mix dry ingredients. Whisk the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
Beat the wet ingredients. Beat the butter in a large bowl or stand mixer for 30 to 60 seconds until smooth. Add the maple syrup, egg whites, and vanilla, and beat on high for 1 to 2 minutes. The butter will look curdled and separated. That's normal.
Make the batter. Add the dry ingredients in two additions, beating on medium until just combined after each. The batter will look sticky and thick, not smooth. Add the oat milk and beat 30 seconds until combined.
Fold in the yogurt. Fold the Greek yogurt in by hand with a rubber spatula, not the mixer. This is what keeps the cupcakes light.
Bake. Fill each liner two-thirds full. Bake 15 to 20 minutes, checking at 12 minutes, until a toothpick comes out clean.
Cool completely. Cool on a wire rack until fully cool to the touch. Cupcakes must be completely cool before frosting or the buttercream will melt off.
Frost. Make one batch of healthy vanilla buttercream frosting (or check out my no-powdered-sugar cream cheese frosting) and frost. Add sprinkles if you like.

Notes

Frosting: The vanilla buttercream uses powdered sugar. For a refined sugar free version, use my healthy cream cheese frosting instead.

Oat milk: Almond, cashew, or 2% cow's milk all work.

Greek yogurt: Vanilla is best here. Plain works, just add an extra splash of vanilla extract.

Eggs: Two whole eggs can replace the 3 egg whites. Three whole eggs is too much.

Gluten-free: Use a cup-for-cup blend. Oat, almond, and coconut flour don't work here.

Storage: 3 days at room temperature in a deep airtight container, or freeze unfrosted up to 3 months.

Nutrition: The values below are for one unfrosted cupcake. Frosting is calculated separately. It will add 50 - 80 calories.

Nutrition

Course Dessert

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!