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!
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.