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! (Maybe “healthier” is a better term!)

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.

A batch of these lower sugar cupcakes—they have 1/4-1/2 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 in Healthy Cupcakes

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.

How to Make Healthy Vanilla Cupcakes Step-by-Step

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.

1. Cream the butter and the sugar with a handheld mixer until light and fluffy. (photo 1)
2. Add in the eggs, one at a time, beating to combine. Beat in the vanilla. (photo 2)
3. Add the dry ingredients and the milk, alternating and gently beating together in between. . (photo 3)
4. 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 healthy cupcakes 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:

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.
• Gluten-free: Use cup for cup gluten-flour.
• 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.
• 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!

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Filder Under:Birthdays, Desserts, Gluten-Free, Nut-Free, Recipes, Vegetarian