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.

Ingredients:

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)

Directions:

1. In a large bowl, whisk the yogurt and butter together.
2. Add the coconut sugar and eggs. Stir until well-combined.
3. Stir in the maple syrup and vanilla.
4. Add in the baking powder, cinnamon, and almond flour. Stir until everything is well-combined.
5. Line and grease a muffin tin. Pour the batter in (this will make 9 cupcakes).
6. Bake at 325 degrees for 25 minutes, or until a toothpick comes out clean.
7. Meanwhile, combine the water, maple syrup, vanilla, and blueberries in a saucepan. Heat on low, stirring often.
8. Add in the chia seeds to help with the gelling process (this is optional).
9. Once the blueberries have broken down (about 12 minutes), transfer to a separate bowl and mix the blueberries with the frosting.
10. Frost the cupcakes once they have cooled.