These Healthy Cupcakes are light, fluffy, and moist. They’re also less sweet than most conventional cupcakes, both in the cake and in the pretty pink frosting, but they are still SO delicious!
Healthy Vanilla Cupcakes
I love making classic desserts that have all of the texture and flavor we expect, but that are a little less sweet. This cupcake recipe is one of the staples in our repertoire for kids birthday parties and holidays and it is exactly what you want from a cupcake—fluffy, loaded with vanilla flavor, and sweet enough that no one will mistake it for a muffin.
“Lower sugar” is a more specific description than “healthy” in this recipe as it’s really the sugar content that’s different here.
A batch of these lower sugar cupcakes—they have 1/4-½ cup less sugar than other classic recipes, plus significantly less sweetness in the frosting options—are a great kids dessert option. They’re even a good option for a first birthday cupcake. I’ve served these to kids of all ages, as well as adults, and no one is ever the wiser as far as the sugar content goes!
Ingredients You Need
Here’s a look at the ingredients you’ll need to make this cupcake recipe.
- unsalted butter
- sugar
- whole milk
- vanilla extract
- eggs
- baking powder
- flour
TIP: The texture of the batter will be best if the eggs and milk aren’t freezing cold and the butter is soft at room temperature.
Step-by-Step Instructions
The process for making these cupcakes is similar to any other cupcake. Here’s a look at the steps involved. Scroll down to the bottom of the post for the full information.
- Cream the butter and the sugar with a handheld mixer until light and fluffy. (photo 1)
- Add in the eggs, one at a time, beating to combine. Beat in the vanilla. (photo 2)
- Add the dry ingredients and the milk, alternating and gently beating together in between. . (photo 3)
- Divide the batter among paper liners and bake. (photo 4)
TIP: It’s rare that I use electric mixers in any of my recipes since I know how chaotic homes with little kids can be, but you really do need to add air to the butter and sugar to create a fluffy cupcake.
How can I ensure these are light and fluffy?
Having the butter softened at room temperature (so when you pick up the stick of butter, it feels soft), and beating the butter and sugar for at least 3 minutes. That and not over-baking and allowing the cupcakes to cool on a wire rack, not in the pan so they don’t continue cooking, are my best tips
Can I make these gluten-free?
Try using this cup for cup gluten free flour blend in place of the all-purpose.
Can I make these toddler cupcakes with whole wheat flour?
If you want to use a whole grain flour, I recommend using whole wheat pastry flour as it will be less dense than straight up whole-wheat. Or, use half whole-wheat and half all-purpose.
Easy Frosting Options
I have a few options that you can consider:
- Strawberry Cream Cheese Frosting (this has an intense strawberry flavor and is so good!)
- Yogurt Frosting in my Smash Cake
- Quick Chocolate Frosting with Cocoa Powder
TIP: My lower sugar Chocolate Cake is another great option (and it’s egg-free) for a less sweet, but still super yummy, dessert!
Tips for Making the Best Healthy Cupcakes
- Be sure to beat the butter and sugar for 3-5 minutes until it’s fluffy for the best texture results.
- To avoid over baking, set your timer for the lower end of the time range and check the centers with a cake tester. If it comes out cleanly, and the edges are lightly golden brown and the tops are firm to the touch, pull them from the oven.
- Transfer the cupcakes to a wire rack to cool soon after you pull them from the oven to ensure that they stop baking.
- Be sure the butter is soft at room temperature and pull the eggs and butter from the fridge about an hour before you start baking if possible.
- These are best on the day they are made. If needed, you can make these up to 24 hours ahead of time. Let cool fully and store in an airtight container at room temperature. Frost right before serving if possible.
- It is possible to use plain whole milk Greek yogurt or sour cream in for half of the butter if desired. The results will not be as light and fluffy snd texture-wise, they will be a little less like a classic cupcake.
- It is possible to lower the sugar further to ⅓ cup. The texture will not be as light and fluffy and they will be a little less like a classic cupcake.
- Gluten-free: Use cup for cup gluten-flour.
- Top with Strawberry Cream Cheese Frosting, yogurt frosting in my Smash Cake, or Quick Chocolate Frosting.
I’d love to hear your feedback if you make these cupcakes so please comment below!
Healthy Vanilla Cupcakes (So Easy!)
Ingredients
- 1/2 cup unsalted butter, softened at room temperature (1 stick)
- 1/2 cup sugar
- 2 large eggs (at room temperature if possible)
- 2 teaspoons vanilla extract
- 1/2 cup whole milk (at room temperature if possible)
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Strawberry Cream Cheese Frosting Yogurt Frosting, or Quick Chocolate Frosting
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with paper cupcake liners.
- Add the butter and sugar to a medium bowl. Beat with a hand-held electric mixer on medium-high speed until light, fluffy, and thick or about 3-5 minutes.
- Add in the eggs one at a time, beating in between to fully incorporate each egg. Add in the vanilla.
- Add the baking powder, salt, and half of the flour to the bowl. Beat on the lowest speed. Add half of the milk. Beat on the lowest speed. Add the remaining flour and milk and beat on the lowest speed to just combine the batter.
- Divide the batter among the paper liners, filling each cup with about ¼ cup batter.
- Bake for 20-22 minutes or until just golden brown around the edges and a cake tester inserted into the center comes out clean.
- Remove from the oven. Transfer cupcakes to a wire rack and let cool completely.
- Frost as desired.
Equipment
Notes
- These are best on the day they are made. If needed, you can make these up to 24 hours ahead of time. Let cool fully and store in an airtight container at room temperature. Frost right before serving if possible.
- Store any leftover cupcakes, once frosted, in an airtight container in the fridge for up to 2 days. Let sit for a bit at room temperature before serving to allow them to soften up (the cupcakes firm up in the fridge).
- Be sure to beat the butter and sugar for 3-5 minutes until it's fluffy for the best texture results.
- To avoid over baking, set your timer for the lower end of the time range and check the centers with a cake tester. If it comes out cleanly, and the edges are lightly golden brown and the tops are firm to the touch, pull them from the oven.
- Transfer the cupcakes to a wire rack to cool soon after you pull them from the oven to ensure that they stop baking.
- Be sure the butter is soft at room temperature and pull the eggs and butter from the fridge about an hour before you start baking if possible.
- Gluten-free: Use cup for cup gluten-flour.
- It is possible to use plain whole milk Greek yogurt or sour cream in for half of the butter if desired. The results will not be as light and fluffy snd texture-wise, they will be a little less like a classic cupcake.
- It is possible to lower the sugar further to ⅓ cup. The texture will not be as light and fluffy and they will be a little less like a classic cupcake.
Nutrition
I just made these cupcakes for my daughter to take along to daycare for her birthday – thank you. The cakes themselves are lovely, but I’ve also run into issues with the icing – as previous commenters have mentioned, it has the consistency of yoghurt. It seemed fine up until I added the maple syrup & vanilla, was very runny from there (I notice there’s no mention of adding the vanilla in the frosting recipe, but I doubt this would be enough liquid to be responsible for the loose consistency!). Cupcakes still taste great – thanks again.
Hi I’ve made the frosting but it’s very runny like thick yoghurt and can’t put it on the cupcakes? What can I do to thicken it?
I’m sorry to hear that. You could try adding more cream cheese!
I made these last night without the frosting and they were absolutely awesome. They came out real moist and I love how they aren’t overwhelming sweet. I added two chopped granny smith apples and all my sugar-addict co-workers loved them. I’m not diabetic but normally when I eat a lot of sugar or normal cake batter I get a real bad headache, with this recipe I didn’t!
Also used greek yogurt instead of sour cream and it worked great.
Can I substitute the milk with almond milk? Thank you for sharing this recipe!
I haven’t done it but I’d think it would be okay. Just use plain (not vanilla) if you can!
If I wanted a blue coloring for the frosting (my sons favorite color) what would you recommend?
It will be hard to get blue from a fruit or veggie (things like blueberries will look purple). You could try a product like this though: http://amzn.to/2cXX3xQ
I see. Thank you! Any adjustments if I wanted to do mini cupcakes?
You’d need to bake them for less time—likely around 14 minutes, but start testing them 2 minutes before. You want a cake tester inserted into the center to come out cleanly.
Can I make these for adults also?
Hi, would your recipe work for a large cake rather than cupcakes?
heyy there,
im just wondering how many calories are in these per cupcake ?
I love your recipes! I plan on making these for my daughter’s second birthday. Can you sub Greek yogurt for sour cream or is the sour cream a crucial component?
I haven’t tried it but I’d think plain Greek yogurt would work!
How long will the cupcakes keep in an airtight container? Also if I don’t ice them could I freeze them?
They are best on the day baked or the day before but I wouldn’t make them much earlier. You can freeze them for up to 3 months but again they are best on the day they are baked.
I’m a novice at all this and the cupcakes themselves came out great, but the icing twice was too runny. It’s still in the fridge in case anyone can respond quite soon!!
Reading the instructions again, I may have only mixed a bit before I added the fruit puree, could that be what made it go wrong? Even though I mixed with handheld mixer for like 5 minutes after that, it only ever got slightly thicker, or should I mix even longer?
Or could it be I didn’t use exact right proportions of the soft cheese to sour cream?
Or is soft cheese not the same as cream cheese? (I’m in england but used Philadelphia brand which I guess is the same in the US?)
Hi there. If you used more sour cream than the cream cheese (Philadelphia brand is right) that would make it runnier. If you have more cream cheese, I’d add that in or you could try beating in some softened butter. I’m sorry you have trouble it I hope they work out!
I noticed you mentioned fruit puree.. I think this recipe uses dried fruit (strawberries). Could this be why your icing was runny?
Can I substitute whole wheat flour in the cupcakes?
Yes, though whole wheat pastry flour would be a bit better since it’s less dense. If you use regular, maybe sift it first and be sure not to overmix it. Enjoy!
I made 4 dozen for everyone at my son’s daycare for his 4th birthday. I used the 1/3 cup of sugar and 1 ginormous double yolk egg in each batch. They came out with the perfect amount of sweetness. Also, a bit small which may have to do with slightly less egg? But I prefer them this size for the little ones. Might be a little difficult to decorate as I am attempting pirate faces. In the end, they don’t judge my artistic abilities, thank goodness. Thanks for sharing!
I love hearing that you are making them for your son’s birthday and I hope that the decorating goes well—it sounds like the kids will love them! (The egg might have something to do with it, but my cupcake recipes generally are on the smaller side since I agree with you about portion size for little ones.)
I made these with spelt flour and molasses and they were vanished by the whole family 🙂 thank you for the recipe!
Those sound like delicious variations—I’m glad your family enjoyed them!
These cupcakes have a terrible texture and it’s definitely off. I tried to make these twice following the recipe exactly. They came out rubbery and awful.
Hi Rebecca- I do make every recipe 2-3 times and share them with my family and friends, so I am sorry that these did not turn out well for you.