healthy cupcakes

A decadent chocolate lava cupcake with gooey chocolate center that you can't miss! It tastes indulgent but is actually healthy due to its higher protein and fiber content. It's also gluten free, vegan and very quick & easy to make.

Healthy Chocolate Lava Cake

oat flour (gluten free)

lupin flour

sugar free sweetener

tbsp cocoa powder

tsp baking powder

tsp baking soda

salt

ripe banana (1 small banana) -

milk

lemon juice

vanilla extract

chocolate

Pop all ingredients into a blender and blend until mixture is smooth.

Pour mixture into cupcake mold. The batter should make about 6 cupcakes

Poke a little block of dark chocolate or sugar free chocolate into the center of each cupcake. My suggested serving size is about 10g (0.35 oz) of chocolate per cupcake, but I used more because I like it better with more chocolate!

Bake for 15-20 minutes, then remove from the oven and allow to rest for a couple of minutes before serving.

These Healthy Vanilla 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 (So Easy!)

unsalted butter, softened

sugar

eggs ((at room temperature if possible))

whole milk ((at room temperature if possible))

all-purpose flour

baking powder

Strawberry Cream Cheese Frosting

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 1/4 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.

If I wanted to add crushed Oreo cookies into the batter how would I do that/would anything change in the recipe!? I also used coconut palm sugar. I LOVED these but want to try again as they didn’t come out as light as I wanted. Not sure if it was the sugar or adding the cookies. Either way LOVE this recipe and the lower sugar!

Can I make mini cupcakes instead? What would the bake time be?
Thanks

I just made this and switched the vanilla for pandan and only had 2% milk around so I used that. Baked up beautifully in my mini muffin pan. It was still a little sweet for me so I'll probably try this with half the sugar.

Do you think substituting the sugar with coconut sugar would work?

Alright I tried them again the next day and they were much better ! I think maybe they needed some time to sit and get the flavors mixed in or something. Much better the day after. I would make again!

Top 3 healthy cupcakes recipes from across the web

The most viewed healthy cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Healthy Chocolate Lava Cake

Healthy Chocolate Lava Cake

Healthy Vanilla Cupcakes (So Easy!)

Top 3 healthy cupcakes recipes from across the web

The most viewed healthy cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Chocolate Lava Cake

Healthy Chocolate Lava Cake

Healthy Vanilla Cupcakes (So Easy!)

The most viewed healthy cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine