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
Did not work at altitude (7,200 ft). The cake tasted good, but it was flat as a pancake. I adjusted the recipe to account for the attitude, like I do with any cake, but it never rose. Seemed plenty sweet with a good vanilla flavor.
Thanks for the feedback. I don’t test my recipes at a high altitude so I can’t say for sure why it didn’t work with your adjustments.
Please remove 1 stick of butter to the directions. Unfortunately it doesn’t change when you multiply the serving size and I may have a small disaster on my hands:) Thank you for delicious food!
I’ve been testing recipes to make my daughters birthday cake next week. THIS IS IT! I made it in a round cake pan and had to cook it for about 25ish minutes (I lost track) but it’s so good! Fluffy and not the usual dense you can get from homemade cakes. A little on the sweeter side than we’re used to, but delish for a birthday treat! Thanks for the amazing recipe 🧡
I’m so glad!
Hi. Can I use coconut oil instead of butter ? And if yes, will the proportions be the same ?
Thank you.
Hi Amy! I’m thinking of making these for my daughter’s 1st birthday celebration at daycare, but I won’t be able to make them the day before or day of as suggested. Is it possible to make them ahead of time and freeze or refrigerate for a few days and still retain fluffy goodness? Thanks!
Hi- Yes, they freeze really well. I’d bake, let cool fully, and freeze in a freezer bag with as much air removed as possible. Then thaw at room temp and frost. I hope that helps!
Would I half the batter for mini cupcakes? Taking them into a gym for a birthday celebration and I would prefer to not have left over batter if possible – or else I will end up in the gym even longer!!! Thanks. Sound delicious
If you make the full recipe it should yield 24 mini muffins.
What would the mini cupcake bake time be?
Mini cupcakes are usually 10-12 minutes.
Is there a possible substitute for the butter?
You could use vegan butter or softened coconut oil.
Hi! If I were to make a standard 8 inch layered cake out of this, would it change the temp time in the oven?
Temperature would be the same, baking time should be around 16-18 minutes. To make a 2 layer cake, you’ll want to double the recipe. Enjoy!
Do you think you could add blueberries to these?
Yes, sure. You may want to coat them in flour first so they don’t sink to the bottom of each though.
I would give five stars it looks soooo good
I just baked these with my daughter and they turned out delicious! Really perfect Amy, thank you so much!
Can I use coconut sugar?
I haven’t tried them that way so I can’t say for sure whether the texture would be the same. Let me know if you do!
Really easy to make with a really delicious yield!
Can you replace the sugar with a sugar alternative like swerve for this recipe?
I haven’t tried that, so I can’t say for sure whether it may impact the texture or not. Let me know if you try it!
Can i use xylitol instead of sugar?
I haven’t tried that so I don’t know amounts or whether the texture would be the same.