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
Is the nutrition facts for the cupcakes and the frosting or for only the cupcakes?
It’s for the cupcake with the frosting
I scoured the internet for the perfect recipe for my 1 year old’s photos and birthday Sunday and this sounds like the perfect one! Excited to get them made tomorrow!
I hope they’re a hit and happiest birthday to your almost newly minted toddler!
Do you think I could replace the sour cream with plain full fat Greek yogurt? (Or is there any other substitution?)
I haven’t tried it but they’re a similar consistency so I think it should work!
These cupcakes are wonderful!! Perfect amount of sweet for little and big people. I made them for “special person” day at my son’s school and they were a big hit – thank you for this great recipe!
Hooray! I’m so glad to hear that!
Could I double the recipe to make this a cake? Wanting to make a low sugar cake for my daughters 3rd birthday, and it’s pretty hard to find good recipes but this one sounds yum!
I think that should work, though I haven’t tried it myself! I would think that you could double the batter, then split it between two 8 or 9 inch round cake pans to make a layer cake. The cooking time will be about the same (I think) though use a cake tester inserted into the center to test. It’s done when the edges of the cake are lightly golden brown and the cake tester inserted into the center comes out cleanly. Does that sound like what you were thinking?
This recipe worked great to make both a birthday cake and cupcakes for my daughter’s first birthday. It was a nice spongy consistency. We decorated with a thin layer of normal frosting/icing on top and the overall taste was pleasantly sweet but not overpowering. I will say that we found that it took longer to bake both the cake and cupcakes but we are in the UK and used a fan oven. One recipe was enough for one round cake pan or about a dozen cupcakes.
I’m so glad to hear that you had success with the recipe!
THIS RECIPE IS PERFECT FOR MY LITTLE TODDLERS, MY HONEY BUNCHES. THEY LOVED THIS!! IT WAS PERFECT FOR MY TWO BABIES, SEEING HOW THEY LICKED THE BOWL STRAIGHT CLEAN. A PERFECT RECIPE FOR MAXIMUS’S 2ND BIRTHDAY. SORRY IT’S IN ALL CAPS, I CAN’T FIGURE OUT HOW TO TURN IT OFF.
Hooray, I’m so glad to hear that and I like the all caps—it just sounds like you’re excited!!
Am I missing it somewhere but I do not see how much cream cheese, maple syrup & sour cream to add to make the frosting? ty
It’s at the bottom! 8 ounces softened cream cheese, 1/4 cup sour cream, and 2 tablespoons honey or maple syrup
I added cut up raspberries and blueberries to the batter. Looks amazing!
That’s a great idea!
Hi, Do you think I could make the batter the night before and bake in the morning with no ill effects? Thank you!
I haven’t tried it, but if you do it, store it in the fridge and then let it come to room temp (or close to it) before baking. You wouldn’t want to bake super cold batter. Let me know if you try it!
thanks amy!
This is my go-to cupcake recipe every time I need to make Birthday or party treats for my daughter. They are always a big hit! I’m trying the recipe with the cocoa frosting today 🙂
How you tried this recipe with whole wheat flour? Just wondering if it makes a difference since that is all I have in the cupboard at the moment.
Yay! I haven’t made it with all ww flour and suspect it would be muffin-like. If you can do half and half, use ww pastry flour, or sift the ww flour first to get some air in (and mix really gently) that might do the trick!
My toddler and I have just made these. We did them without frosting and substituted the sour cream for Greek yogurt. We did the lower sugar version. They are absolutely delicious!!!!! We had them warm from the oven. I did need to cook them for an extra 15mins x
Yay!
These turned out just OK. They ended up tasting eggy which didn’t appeal to me. The icing was runny so I added powdered sugar to thicken it up which worked but I had to add a lot which defeated the purpose of my low sugar mission.
Have you ever made this recipe as a cake? I want to do a cake for my son’s 1st birthday, how would you adjust the recipe or cooking times?
If you want to make it as a cake, you can do it in a 9 inch round pan for 24-26 minutes I believe. If you want to make a two-layer cake and put frosting in between, you’ll need to double everything. (I did this recipe which is sort of similar if you want to check it out: http://www.superhealthykids.com/lower-sugar-vanilla-cake-strawberry-frosting/)
These are great. I was out of sour cream so I used yogurt. They turned out perfectly light.
Also no frosting needed with 1/4 sugar.
These are very good! I used greek yogurt instead of sour cream, perfect for toddlers. I cheated and used strawberry yogurt for icing and it was fine.
Great, and that sounds like a great option!