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 it 8.5G of sugar per cupcake?
Yes.
Not sure what others are doing but mine aurely didnt taste like cardboard haha. Toddler loves them!
Those were from a previous version of the recipe. Glad your kiddo loves them!
This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
I haven’t tried that so I can’t say for sure. I usually don’t recommend subbing those flours for regular ap flour since they absorb moisture so differently, but it might be possible to use a mix of coconut and almond and get a balance! Let me know if you try it!
Tastes like cardboard. Awful!
I don’t really understand how this recipe is “healthier” as it uses refined sugar… and seems like it’s the same as any other recipes and doesn’t taste great. Sorry, hope your other recipes are better.
They have half the sugar as other standard recipes. “Healthy” means different things to different people and I don’t think that it means zero refined sugars. Not everyone will like every recipe I have and I appreciate your feedback.
I don’t feel like writing a whole review, so I’m just going to keep this simple. It tasted exactly like cornbread. A dense, dry, tasteless cornbread . I was convinced that I had made a mistake in the recipe, but after checking it multiple times I found that I had followed the recipe correctly. Maybe I did make a mistake, but I can’t find out where I went wrong.
I had the same experience baking these today for my 4-yr old. He was so excited and then disappointed by the taste.
I saw a comment about making this recipe as a cake You suggested doubling the recipe and using 2 8” rounds. Have you had the opportunity to try this as a cake yet? I tried doubling the recipe and it came out similar to corn bread consistency. I’m not a great baker so it’s VERY possible I did something wrong ?
It sounds like it was perhaps baked a little too long. Did you do it for the same time as the cupcakes?
It was raw at that time so I baked longer. I’m going to try again so wish me luck! ?
Good luck! I hope it works out!
While staying home, my kids wanted cupcakes quite often. I was worried about other recipies I tried that were too rich, or called for too much sugar. These are perfect for kids! Now I get excited when they ask for cupcakes. Thanks!!
I’m so glad to hear that!
I made this cupcake recipe with the sour cream and frosted it with my own whipped cream for my daughter’s preschool class. The flavor was great for me since I don’t like things too sweet, but I thought it was a little dense. Half of the kids gobbled it up (seems like the ones who don’t usually get sweets often!), but the other half took only a few bites. My daughter enjoyed all of it and that’s what mattered to me, especially when it’s low on sugar and butter!
I am a little disappointed in the frosting. I followed the recipe and used maple syrup but the “1/3 fat cream cheese.” Do you think that ruined it? The frosting is VERY cream-cheesy. OR, is that just the way it is supposed to taste?
The frosting is mostly cream cheese, so yes, it does taste like cream cheese.
Hello,
I’m testing this recipe for my toddler’s birthday party – it says to add salt in Step 4 but doesn’t list salt as an ingredient above or say how much to add. Could you add that in?
Thanks!
1/4 teaspoon!
Hi any, this recipe is great! Just a little problem with the cake stuck to the paper liner a lot. Is there a good way to solve that without putting too much grease on the liner? Thank you!
If you can lightly grease the papers, that would be the best bet!
Such an awesome recipe, my daughter really loved it and she’s very picky 🙂
These look delicious. I’m going to try them for my daughter’s 2nd bday. Just wondering, should these be kept in a refrigerator since they have cream cheese frosting? Or how long do you recommend them sitting out for the party?
If it’s not super hot, they would probably be okay for an hour or so at room temperature. If it’s very warm or you’ll be outside with them, I’d refrigerate them as long as you can before serving and possibly keep them in a cooler while outside. (The cake will firm up a little in the fridge but not enough to make a big difference—just so you expect that!) Happy almost birthday to her!
It says to add salt but it does not say how much salt you need to put in
Hi. Recipe looks delicious! Do you think these could be made in advance, frozen, thawed & then frosted? Thank you!!
I haven’t tried it but I think it would work fine. I would plan to serve them on the day they are thawed if possible. Please let me know if it works well if you try it!