Healthy Vanilla Cupcakes with Chocolate Frosting -These delicious cupcakes are made with a surprising ingredient that adds both protein and body. They're topped with a creamy, avocado-based frosting, making them the epitome of healthy eating!
Let me open with, this is our family's FAVORITE cupcake recipe.
Not just our favorite healthy cupcakes, but our favorite cupcakes, period.
In fact, my husband requests this recipe pretty much every year for his birthday. He adores a good vanilla cupcake with chocolate frosting!
Why we love this recipe
Not only do these cupcakes taste like the bad-for-you boxed yellow cake mixes, but they also boast a decent amount of protein.
They're allergy-friendly, in that they are gluten-free, grain-free, nut-free, and dairy-free. For our family, this recipe is great because everyone can eat them!
So, what's the protein source? Beans!
White beans, along with coconut flour and eggs, make up the base of this recipe.
I use a combination of honey and stevia to sweeten them, and the chocolate 'frosting' gives them that 'special occasion' status!
How to make healthy vanilla cupcakes with chocolate frosting
Let's start with the cake!
Blend the ingredients well to ensure the batter is smooth and that there are no pieces of bean.
Same goes for the frosting; it should be blended or processed long enough to achieve a smooth consistency.
What type of beans work best?
The two best beans for this recipe are cannellini and Great Northern. I prefer the latter, taste-wise.
Can I use an egg replacer?
No, unfortunately, egg substitutes do not work here.
Is there a substitute for the applesauce?
You can use plain full-fat or low-fat yogurt or even sour cream for the applesauce.
Tips and tricks
Begin with room temperature ingredients, as coconut oil can clump when mixed with anything cold.
For a cupcake with a taller top, fill 10 muffin cups; for a smaller cupcake top, fill 12. We make 11, which is what the photos depict.
If you'd like to lower the sugar a bit, substitute one tablespoon of water for one tablespoon of maple syrup in the frosting, along with a few drops of stevia.
Not an avocado fan? Try some of these other 'frosting' recipes!
Healthy Vanilla Cupcakes with Chocolate Frosting
- 1 15-ounce can white beans (cannellini or Great Northern) rinsed and drained
- 3 large eggs
- 3 Tablespoons applesauce
- 2 teaspoons vanilla
- 5 Tablespoons honey
- 3 Tablespoons melted coconut oil
- ½ teaspoon sea salt
- ⅛ teaspoon turmeric optional, for color
- ¼ cup coconut flour 32 grams
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- stevia as desired for extra sweetness
- 1 large, ripe avocado
- 2 Tablespoons maple syrup
- 2 Tablespoons cocoa powder
- ½ teaspoon vanilla extract
- pinch sea salt
- 1-2 teaspoon(s) water as needed to thin
- Preheat the oven to 350 degrees.
- In a food processor, mix the beans, eggs, applesauce, vanilla, honey, oil, salt, and turmeric (if using) until smooth (about 30-60 seconds).
- In a separate bowl, sift together the coconut flour, baking soda, and baking powder.
- Add the dry mix into the processor and process until well combined.
- Taste the batter and add stevia as desired for more sweetness. Usually 1/8 - 1/4 teaspoon is good for us!
- Divide the batter among 10-12 paper muffin cups. I usually get 11 cupcakes.
- Bake 20-24 minutes or until the top feels firm to the touch.
- Cool the cupcakes.
- Add the frosting ingredients to the processor and blend until smooth.
- Top the cooled cupcakes with the frosting. Decorate with sprinkles, if desired.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!