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!
Servings: 12 cupcakes
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
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.