Looking for a healthier cake alternative for your next celebration? If you can believe it, these wholesome yellow cupcakes are free of refined sugar and include wholesome ingredients like whole wheat flour, coconut oil, and greek yogurt!
Hey Guys! I’m Shannon, lover of fresh bread, expert bargain shopper, stripes enthusiast, and blogger over at I Knead to Bake! While my husband Tyson finishes his Bachelor’s degree I spend my days chasing after our two girls, experimenting in the kitchen, and trying to make our house a home. I’m a sucker for chubby baby cheeks and someday I hope to have a whole house full of them… babies that is. But until then, I’ll just stick to baking.
Today I’m excited to be sharing a recipe with you inspired by my three year old, affectionately referred to as monkey girl. She has a love affair with cake and sprinkles, or “frinkles” as she would call them.
I love this recipe because it’s a sweet little treat that I know my girls are sure to devour, yet the batter is totally free of refined sugar and includes wholesome ingredients like whole wheat flour, coconut oil, and greek yogurt.
So friends, grab your “frinkles” because we’re baking cake!
Lightened-Up Mini Yellow Cupcakes
Adapted from: Wholesome Chocolate Cake
Yield: About 40 mini cupcakes
Ingredients
½ c + 2 Tbsp white whole wheat flour
½ c. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
6 Tbsp. coconut oil, melted
½ c. raw honey
¼ c. pure maple syrup
2 eggs
¼ c. plain greek yogurt (or naturally sweetened vanilla)
2 Tbsp. unsweetened applesauce
1 tsp vanilla extract
Directions:
Begin by preheating your oven to 325 degrees Fahrenheit. Line a mini cupcake tin with paper liners and set aside.
In a medium bowl combine flours, baking soda, baking powder and salt. In a separate large bowl add melted coconut oil, honey, and maple syrup. Whisk until combined. Next, one at a time, add each egg and continue to mix. Finally add the yogurt, applesauce, and vanilla extract.
Slowly add the dry ingredients to the bowl of wet ingredients, stirring until just combined. Distribute the cake batter among the prepared mini cupcake tin – filling each cup about two-thirds of the way up.
Bake for 12-14 minutes or until the cake springs back when lightly touched. Allow cupcakes to cool and the frost with chocolate hazelnut spread and coat with sprinkles.
- ½ c + 2 Tbsp white whole wheat flour
- ½ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 6 Tbsp. coconut oil, melted
- ½ c. raw honey
- ¼ c. pure maple syrup
- 2 eggs
- ¼ c. plain greek yogurt (or naturally sweetened vanilla)
- 2 Tbsp. unsweetened applesauce
- 1 tsp vanilla extract
- Begin by preheating your oven to 325 degrees Fahrenheit. Line a mini cupcake tin with paper liners and set aside.
- In a medium bowl combine flours, baking soda, baking powder and salt. In a separate large bowl add melted coconut oil, honey, and maple syrup. Whisk until combined. Next, one at a time, add each egg and continue to mix. Finally add the yogurt, applesauce, and vanilla extract.
- Slowly add the dry ingredients to the bowl of wet ingredients, stirring until just combined. Distribute the cake batter among the prepared mini cupcake tin – filling each cup about two-thirds of the way up.
- Bake for 12-14 minutes or until the cake springs back when lightly touched. Allow cupcakes to cool and the frost with chocolate hazelnut spread and coat with sprinkles.
To find more of Shannon’s delightful recipes visit her at ikneadtobake.com and keep in touch with her via Instagram, Pinterest and Bloglovin!
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I LOVE baking healthier versions of classics for my kids! These mini cupcakes looks so delicious… and those sprinkles are so fun! Can’t wait to whip up a batch! Thanks for sharing!
Do you think I can make them with applesauce instead of the eggs?