Wholesome Mini Yellow Cupcakes
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Serves: 40
 
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
Instructions
  1. Begin by preheating your oven to 325 degrees Fahrenheit. Line a mini cupcake tin with paper liners and set aside.
  2. 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.
  3. 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.
  4. 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.
Recipe by Simple as That at https://simpleasthatblog.com/wholesome-healthy-sugar-free-mini-yellow-cupcakes/