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The Ultimate Healthy Vanilla Cupcakes

Filed Under: 50-100, Almond Meal, Almond Milk, Applesauce, Cakes and Cupcakes, Coconut Flour, Desserts, Erythritol, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipes, Sugar Free, Under 50, Vegan, Whole Wheat Flour

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Oh goodness.

Vanilla Cupcakes 6

 You have no idea how big a deal this is for me.

So as you may have heard, I’m a food writer. I love food a whole heck of a lot. The experience of eating can bring me endless joy.

I will happily traverse the glove for tagine. Delicata squash is a miracle. I have this ridiculous notion that homemade Nutella is better than the jarred stuff. Clafoutis makes me squeal. (A cute, endearing kind of squeal. But that goes without saying, right?)

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Although cupcakes can be the most overrated thing since sliced bread, they can also be one of life’s great pleasures. People have been eating cake since long before the dark ages (i.e. when MySpace was still popular), and they won’t stop anytime soon. Not if I have anything to say about it.

And I do. I always do. (Kelly Morrison. No opinion left unexpressed since 1997.)

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Since I hold cake in such high regard, it has taken me years of researching, travelling, testing, and eating (admittedly my favorite part) to find the one recipe to put all the other the ones to shame. I will gladly scale the highest points of the cupcake mountains to find it. And speaking of points, I’m about to get to mine!

My friends, this is the one. Italics and all. The ultimate recipe. The highest point of the cupcake mountain.

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Fluffy yet rich and perfectly sweet, these vanilla infused beauties are a real winner. And they’re so easy to make! The batter (which by the way is the most fabulous cake batter you have ever sampled)  takes one bowl and two minutes to throw together. Because anyone who says they like taking hours to make a cake and cleaning lots of dishes is probably in Egypt. (Haha da Nile sounds like denial see it’s so funny that is doesn’t even need punctuation.)

You don’t even have to put in any extra effort to make the frosting! All you do is save a bit of the batter, mix it with chocolate, and BOOM. Cake batter frosting for no work and no extra calories. It’s pretty flipping fantastic.

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Oh, and they’re 50 calories each.

FIFTY.

Cake.

Frosting.

Smiles.

Fifty calories.

Let’s do this thing.

First, you whip up your simple batter (saving 1/2 cup for later!), bake it, and behold your handiwork.

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While you wait, take your reserved batter and mix it with chocolate. Yes, you’re going to be eating straight cake batter. I love you too.

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Now spread it on your cupcakes. Be careful not to eat all the frosting first.

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Might I suggest a healthy sprinkling of sprinkles?

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Bask in the glory of the last cupcake recipe you will ever need. Enjoy my friends!
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cupcakes-pinterest

Adapted from The BEST Chocolate Cake Ever 

Yield: 12 cupcakes

The Ultimate Healthy Vanilla Cupcakes

10 minPrep Time:

25 minCook Time:

35 minTotal Time:

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Ingredients

  • 1 1/4 cups white whole wheat flour OR 3/4 cup almond meal plus 3/4 cup coconut flour
  • 3/4 cup erythritol or sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1 tablespoon vanilla extract
  • 1/3 cup applesauce
  • 1 tsp distilled white or apple cider vinegar
  • 2 tablespoons unsweetened cocoa powder

Instructions

  1. Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners and set aside.
  2. In a large bowl, combine the flour, erythritol or sugar, baking soda, and salt. Add in the almond milk, vanilla extract, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop 1/2 cup of the batter into another bowl and set aside.
  3. Evenly distribute the batter into the cupcake liners. The trick to doing this is using an ice cream scoop. It makes the process very neat and keeps the cupcakes the same size so they bake evenly. Bake in the oven at 350°F for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
  4. Meanwhile, add 2 tablespoons of unsweetened cocoa powder and 1 tablespoon almond milk to the reserved 1/2 cup batter and stir until combined. Chill in the fridge until the cupcakes are completely cool. Spread the frosting over the cooled cupcakes and devour.

Notes

Nutritional information calculated with white whole wheat flour and erythritol.

7.8.1.2
301
https://www.foodiefiasco.com/ultimate-healthy-vanilla-cupcakes/

Nutrition

Calories: 50 cal
Fat: 0.5 grams g

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I say this because I care about you. Make these cupcakes. That is all.

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Comments

  1. I find it interesting that you use cake batter for the frosting--never seen that idea before! It would save time, though, so I'm all for it. That's why I love baking as a vegan: the batter is perfectly edible. Also, I was wondering...do you have any blogging posts? As in, posts about blogging and your process? - from a fellow high schooler :)
    Reply

    • Thank you Jen! I actually don't have any blogging posts as of yet, but I hope to do a series on it after the start of the year. I also do private blog consulting and love giving special prices to my fellow teen chefs. We have to stick together! Is that something you would be interested in? Please email me at kelly {at} foodiefiasco {dot} com. Let's chat!
      Reply

  4. OOOH these look good! I might try making them in the sweet morning, because I'm crazy busy right now. You are now my favorite friend! And yes, we have heard you are a food blogger. Several times.
    Reply

  5. Just a quick question - how can these be stored? Can they be stored with the icing on top or will they go soggy? They look FABULOUS by the way :)
    Reply

  6. Another good way to fill the cupcake liners is to pour the mixture into a measuring jug and then tip it into the liners that way. Fast, easy and clean as the mixture is quite runny! (If you're willing to wash up an extra thing, which I am!) I'm writing this as they cook... Lol
    Reply

  8. Hey! What kind of Almond Milk do you use? im from ireland, and all we have is Alpro Soya Almond Milk, and Almond Breeze?(unsweetened and sweetened) Its in so many of your recipes and some of mine dont work, im just wondering if it could be the milk!! LOVE your site!!! and you, you're so cute! Best wishes Belle
    Reply

  13. First and foremost, let me just say, You. Are. Awesmazing! I'm on this almost kinda sorta Paleo diet with a few exceptions (this recipe is def. going to be one of them) and I just absolutely positively without a doubt love your blog! I found it while googling for a broccoli cheddar soup about ...eh.. 3hrs ago? And I've just been going through your posts one after one! You're a huge inspiration for the type of blogger I hope to be. Keep up the amazing work and the amazing food!!♥
    Reply

  14. I am going to be honest. I made two different batches to see which flour worked better. I used coconut milk instead of almond milk and used regular sugar. One batch I used gluten free flour and the other batch I used your recommendation of the half almond flour and half coconut flour. The half half combo was awful and not even edible, the batter becomes too thick when using coconut flour which is normal so you need to tweek the recipe to accomadate the coconut flour . The icing was even more disgusting. The batch with the gluten free flour was edible but only with some kind of icing on them. So this recipe is pretty much a flop. Sorry to be the bearer of bad news.
    Reply

  15. You are amazing and an inspiration! I wish I had the same level of knowledge for food when I was 15. Instead I had a total misconception of healthy eating. Finally at 30 I get it, and your wonderful recipes are going to lead me to better health! Bless you, and please do keep up the fabulous work.
    Reply

  18. Looks amazing! The only problem (and I realized this about halfway through mixing my batter) is that uncooked flour isn't generally considered safe to eat because it can have parasites and dirt in it. Is there a way to cook the frosting?
    Reply

  19. Do you know how many carbs are in these? Just started a low carb diet and these look so good! Thanks in advance!!
    Reply

  20. Dear Kelly, what brand of whole wheat flour, applesauce, cocoa powder, almond milk, and apple cider vinegar are you using? sorry for the complicated questions Dx I'm new in baking Best regards, Bee
    Reply

    • No worries! I use Trader Joe's whole wheat flour, Hershey's unsweetened cocoa, Silk or Almond Breeze almond milk, and Whole Foods apple cider vinegar.
      Reply

    • Coconut flour is the culprit for the thickness! If the batter is too thick for your taste, perhaps try experimenting with adding a bit more almond milk/applesauce. Enjoy:-)
      Reply

  23. They look so yum! Im 15 also and i am not such a great cook….but I'm going to give these a try! Hopefully they don't go to wrong. Thanks :)
    Reply

    • Thank you for willing to give this recipe a shot, Rosie! Don't sell yourself short, I'm sure that you'll pass this cupcake test with flying colors(And hey- if the batter ends up being the only thing flying, at least you can say you tried)! We all have our better and worse baking days-what do you think inspired the name Foodie Fiasco;-) Best of luck!
      Reply

    • Hi, Elva! If your blender can process nuts, it can make this scrumptious nut butter. So if you have a high-powered blender like a Ninja, Vitamix, or Nutribullet you should be fine! Enjoy:-)
      Reply

    • Thank you for baking these cupcakes, Sophie! Here are the ingredients switched to grams(to the best of my ability:-)) 150 g white whole wheat flour OR 84 g almond meal plus 84 g coconut flour 150 g erythritol or sugar 8 g baking soda 4 g salt 245 g almond milk 13 g vanilla extract 76.5 g applesauce 5 g distilled white or apple cider vinegar 10.8 g unsweetened cocoa powder
      Reply

    • Thank you for your sweetness, Sita! You are a wonderful person, as well, for making this recipe! I hope that you enjoy many more Foodie Fiasco recipes in the future:-)
      Reply

  28. I was sooooo excited to find this recipe. it seemed to good to be true! Well, sadly it is too good! I did the math, and using the least calories each cupcake is 110 Cal in the worst case each one is 156! I found this really upsetting, I really wanted to make these. I wish you'd have checked the math more carefully...
    Reply

  29. Could I sub the erythritol with either Truvia or NuStevia and get the same cupcake outcome/consistency?
    Reply

  31. The recipe says erythrinol OR sugar... but the sweetner is 60% sweeter and if made with sugar the cupcakes are about 100 calories (before the frosting.).
    Reply

  32. These look great! But I am in the process of making right now and one recipe seemed to only make about 7 cupcakes?! Also I had the same question as above about eating raw flour - is that really safe?
    Reply

  33. Will subbing the whole white wheat flour to whole wheat pastry flour make the cupcakes lighter? I have both, I'm just curious if I can successfully substitute it.
    Reply

  34. These look amazing! I'm trying to look for more healthy recipes and these look great! One question, could I substitute the almond milk for rice milk?
    Reply

  35. Wow, nice one! But just one thing - according to my calculations it becomes 75 kcal per cupcake, as calculated NOT with ordinary sugar and with whole wheat flour and all that... could you perhaps write out how you got to the 50?
    Reply

  36. Can I sub whole wheat pastry flour for the whole wheat. May be silly question, but I just tossed 12 cupcakes from another recipe, so I want to make sure! Thanks.
    Reply

    • Hi Lynn, that will work! Just be aware that the pasty flour is not as fine as normal whole wheat flour, which makes it slower at absorbing the liquid and might slightly change the texture of your cupcakes. However, the flavor will stay the same!
      Reply

  39. are the ingredients for the frosting additional to the amount of ingredients listed to make the cake itself? like do you add more for the frosting or does the recipe include the whole amount of what is needed for both the cake and frosting?
    Reply

  40. These look AMAZIINGINGLY good but i was just wondering if the calories stay the say if i used almond flour and coconut
    Reply

  41. Omg, I'm super annoyed with this blog which seems to be pretty pro-Ana to me. The blog promises super low food that not only taste/look like shit all because "nothing taste as good as thin feels " mentality... I tried this and it was horrible.... stuck to parchment paper, top was hard and the inside was so moist it wouldn't hold together. Taste okay... but I have also tried many other things that u have made and none of it is ever edible. I literally had to throw away all these cardboard "cupcakes" . And I'm pissed off because not only is this blog pro Ana but also a waste of my time and money trying to make your bullshit.
    Reply

    • Hi Ashley! I'm very sorry if my blog ever came off like this so I want to take a minute to address your concerns. In short, I am VERY much against the pro-Ana mentality and would never want Foodie to be interpreted as promoting that. I'll admit that during the time in my life when I posted this (which was several years ago if you'll look at the date), I was definitely more focused on counting calories than I am now. This came from the fact that I was on a low fat diet while leading an active lifestyle. I liked (and continue to like) making recipes like that are very low calorie so I could eat a much larger serving than I could of regular cupcakes. Most of my readers feel the same, and I cater to people who have the same opinion I do on this subject. I am absolutely not suggesting that the calorie count on this should be indicative of most of the foods that make up your diet. A few years ago, I switched to a low carb/high fat diet and now only count calories every once in awhile to make sure I am actually eating enough, but it's 2000+/a day. I am not a medical professional so I do not want to give blanket advice, but I think counting calories is usually a bad idea. I know a lot of my readers do care about it though, so due to numerous requests I include calorie counts with my recipes. Again, the reason I still make relatively low calorie recipes is so that you can eat a larger serving, however much is right for you as part of a healthy lifestyle. I'm sorry my recipes haven't worked out for you. I stand behind them 100% and if you want to name the specific recipes and what went wrong I'd be happy to help troubleshoot. I hope this gives you a better idea of what this blog is all about. Have a great day!
      Reply

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