These light and fluffy healthy vanilla cupcakes are a new twist on an old classic, made with spelt flour and lightly sweetened with honey!

I recently shared a recipe for Strawberry Shortcake Cupcakes, so this recipe is a simplified version for those of you who like to keep it plain and simple! These cupcakes are perfect for birthdays, special events… or even celebrating a cookbook launch! 😉

These cupcakes contain no refined sugar and are instead sweetened with honey. I also replaced the butter with avocado oil, making this dessert dairy free as well. As always you can replace the honey with coconut sugar or maple syrup, just keep in mind that your cupcakes will be a little darker in colour. You can also swap the avocado oil for melted coconut oil. To make these cupcakes gluten-free, you can swap the spelt flour for my HealthNut gluten-free flour blend. Click here to download my flour 101 guide, which contains the recipe for my all-purpose GF flour blend! For more easy baking substitutions, check out my cooking and baking basics cheat sheet!

If you love cupcakes and looking for more healthier recipes, then check out my Strawberry Shortcake Cupcakes, Gluten Free Double Chocolate Cupcakes with Pink Buttercream Frosting and Gingerbread Cupcakes with Molasses Cashew Buttercream.

If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition and #healthnuteats so that I can see your creations! 

Recipe

Healthy Vanilla Cupcakes

These light and fluffy vanilla cupcakes are a healthier twist on an old classic, made with spelt flour and lightly sweetened with honey!

Prep Time: 20 minutes mins

Total Time: 45 minutes mins

Ingredients:

• 1/2 cup unsweetened soy milk or any nut milk
• 1/2 tbsp apple cider vinegar or lemon juice
• 1/2 cup avocado oil
• 1/3 cup honey
• 2 eggs room temperature
• 1 tsp pure vanilla extract
• 1 1/2 cups light spelt flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt

category:

Course Dessert

serves: 12

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Instructions:

• Preheat oven to 350℉ and line a muffin tin with silicone muffin liners or regular muffin liners.
• Combine the soy or nut milk and apple cider vinegar or lemon juice and set aside to make “buttermilk” for 10 minutes.
• In a large bowl, add the avocado oil, honey, eggs and vanilla, and mix on medium using a handheld mixer or stand mixer with a paddle attachment for 1 minute until silky smooth.
• Pour in the “buttermilk” and mix for another 10 seconds until well combined.
• Sift in the flour, baking powder, baking soda and salt. Mix until well combined, do not overmix.
• Pour or scoop the batter into lined muffin tin, filling each ½ to ⅔ of the way full. I recommend using silicone reusable baking cups or recycled paper liners.
• Bake for 22 to 25 minutes until tops of the cupcakes are lightly golden and a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 5 minutes before removing and transferring to wire rack. Enjoy!
• Store any leftover cupcakes in an airtight container in the refrigerator for up to 2 days.

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Hey HealthNuts!

If you recreate any of these recipes please share a photo on social media and
TAG me @healthnutnutrition and #healthnuteats so I can easily find them and like them!