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4.70 from 10 votes

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 Time20 mins
Total Time45 mins
Course: Dessert
Servings: 12 cupcakes



  • 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.