These vanilla cupcakes are incredibly tasty and super easy to throw together! Not to mention, they are full of healthy fiber and protein. They are much healthier than a traditional muffin (and they taste WAY better!). I eat these for dessert, a snack, and even for breakfast!
They are adult and kid approved, and are the perfect recipe to throw together last minute if you are headed to a get-together. You must make them! I mean, who doesn’t love a good vanilla cupcake?
These are made with almond flour, which is much lower in carbs and higher in protein than all-purpose flour.
Instead of using regular sugar, these are made with coconut sugar and maple syrup. These are both natural sweeteners, that have a lower glycemic index than regular sugar.
For the vanilla cupcakes:
- 1 1/2 cups almond flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 cup greek yogurt
- 1/2 stick of butter
- 1/2 cup coconut sugar
- 2 eggs
- 1 tbsp. vanilla
- 2 tbsp. maple syrup
For the frosting:
- 1 cup of blueberries
- 3/4 cup vanilla frosting (I use Simple Mill’s, but you can use any brand)
- 1 tbsp. water
- 1 tbsp. maple syrup
- 1/2 tsp. vanilla
- 1/2 tsp. chia seeds (optional)
- In a large bowl, whisk the yogurt and butter together.
- Add the coconut sugar and eggs. Stir until well-combined.
- Stir in the maple syrup and vanilla.
- Add in the baking powder, cinnamon, and almond flour. Stir until everything is well-combined.
- Line and grease a muffin tin. Pour the batter in (this will make 9 cupcakes).
- Bake at 325 degrees for 25 minutes, or until a toothpick comes out clean.
- Meanwhile, combine the water, maple syrup, vanilla, and blueberries in a saucepan. Heat on low, stirring often.
- Add in the chia seeds to help with the gelling process (this is optional).
- Once the blueberries have broken down (about 12 minutes), transfer to a separate bowl and mix the blueberries with the frosting.
- Frost the cupcakes once they have cooled.