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Homemade Healthy Cupcakes photo

Healthy Cupcakes

If you’ve ever craved a sweet treat but felt guilty…
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cupswhite whole wheat flourcan use all purpose or wholewheat flour
  • 1 cupgranulated sweetenerI used allulose * See notes
  • 3 tablespooncocoa powder
  • 1 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1 teaspoonvanilla extract
  • 1 teaspoonvinegar
  • 1/3 cupunsweetened applesauce* See notes
  • 1 cupwater
  • 1 cuphealthy frosting

Equipment

  • 12-count muffin tin
  • Muffin liners
  • Mixing Bowl
  • Measuring cup
  • Spatula
  • Wire Rack
  • skewer

Method
 

Instructions
  1. Preheat the oven to 180°C / 350°F. Line a 12-count muffin tin with liners and set aside.
  2. In a large mixing bowl, combine 1 1/2 cups white whole wheat flour (or all-purpose/whole-wheat), 1 cup granulated sweetener, 3 tablespoons cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk or stir until evenly mixed.
  3. In a separate bowl or measuring cup, stir together 1 teaspoon vanilla extract, 1 teaspoon vinegar, 1/3 cup unsweetened applesauce, and 1 cup water.
  4. Pour the wet mixture into the dry ingredients and stir with a spatula or spoon until just combined and a thick batter forms. Scrape the sides and bottom of the bowl to incorporate all ingredients.
  5. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  6. Bake for 15–20 minutes, or until a skewer inserted into the center of a cupcake comes out mostly clean.
  7. Remove the tin from the oven and let the cupcakes cool in the tin for 10 minutes. Then transfer the cupcakes to a wire rack to cool completely.
  8. Once the cupcakes are completely cool, pipe or spread 1 cup healthy frosting on top of the cupcakes.

Notes

Notes
* Any zero calorie baking sugar can be used.
** Substitute half the applesauce with oil for an even better texture.
TO STORE
: Cupcakes will keep at room temperature in a sealed container, for up to 1 week. Store them in the refrigerator if you’d like them to keep longer.
TO FREEZE
: Place leftover cupcakes in a ziplock bag and store them in the freezer for up to 6 months.
Make healthy vanilla cupcakes:
Swap the cocoa powder for flour, and voila!