Looking for more healthy desserts? Try my healthy brownies, healthy Snickers, and healthy donuts next. As someone who loves dessert, having healthier recipes in my cooking arsenal is essential. These healthy cupcakes are precisely that. They’re made with wholesome, good-for-you ingredients, yet you’d never know by how good they taste!
Why I love this recipe
Simple ingredients. No niche ingredients, no complicated steps, nada. All you need are typical baking staples. Diet-friendly. There’s no dairy or eggs, and you can skip the sugar and gluten with a few basic substitutions. Oh, and they’re only 150 calories per cupcake! Made with one bowl. So prep time and clean-up are kept to a minimum. Just like classic cupcakes. Trust me, it’ll be hard to stop with one!
Ingredients needed
Here are the ingredients you’ll need to make these cupcakes. Please do not substitute any of the ingredients unless specified.
Flour– I used white whole wheat flour, which is a healthier alternative to all-purpose flour. Wholewheat flour and white flour can also be used. Cocoa powder– Unsweetened and sugar-free cocoa powder. Use dark cocoa powder for an even richer chocolate flavor. Granulated sweetener of choice– Any zero-calorie baking sweetener can be used. Monk fruit sweetener, allulose, and baking stevia all work. Baking soda– Gives some rise to the cake and works with the vinegar to replicate what eggs would traditionally do. Salt– Brings out the sweetness of the cupcakes. Vinegar– White vinegar or apple cider vinegar. Avoid using red wine vinegar as the flavor can be overpowering. Vanilla extract– A must for any good cupcake! Unsweetened applesauce– A fabulous replacement for butter and oil. Water– To mix everything together and form a smooth batter. Frosting– What is a cupcake without frosting? I used a healthy frosting.
How to make healthy cupcakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F and line a 12-count muffin tin with muffin liners. Step 2- Make the batter. In a large mixing bowl or bowl of a stand mixer, combine the dry ingredients. Add the wet ingredients and mix until a thick batter forms. Step 3- Bake. Pour the cupcake batter into the 12 muffin liners and bake for 15-20 minutes, or until a skewer comes out mostly clean. Step 4- Cool and frost. Remove the cupcakes from the oven and let them cool in the tin for 10 minutes before transferri
Arman’s recipe tips and variations
Use room temperature ingredients. Not only will it make mixing the batter easier, but it’ll help guarantee soft, fluffy cupcakes. Make richer cupcakes. For extra moist, rich cupcakes, replace half the applesauce with vegetable oil. It will add some fat, but it’ll transform the texture. Enhance the chocolate flavor. Add a pinch of espresso powder, or swap the water with strongly brewed coffee. Trust me, you won’t be able to taste the coffee, but it’ll intensify the chocolate flavor. Don’t overbake. The cupcakes will keep cooking briefly as they cool down, so remove them from the oven as soon as a toothpick inserted comes out clean. Make healthy vanilla cupcakes. Swap the cocoa powder for flour, and voila!
Storage instructions
To store: Cupcakes will keep at room temperature in an airtight 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.
More healthy dessert recipes to try
Low calorie banana bread Healthy chocolate cake Healthy lemon bars Healthy chocolate muffins Healthy carrot cake
