New, revised recipe! Now they bake up lighter than ever.
If you’re looking for healthier cupcake recipes, give this one a try. Whoa Baby, these are good. Moist, light and sweet without being overpowering. It’s easy to make these healthy cupcakes from scratch! Makes about 16 cupcakes.
This high-altitude recipe is appropriate for 5,000 feet.
For normal altitude directions – Click Here.
- 1 1/3 cups white whole wheat flour, plus 2 TBL
- 1 tsp baking powder
1/4 tsp baking soda
- 1/2 tsp salt
- 2 whole eggs plus 1 egg white
- 1 cup organic cane sugar, less 1 TBL
- 2 tsp organic vanilla
- 1/2 cup vegetable oil
- 3/4 cup buttermilk plus 3 Tbl (or mix 1 cup milk with 1 TBL lemon juice and start with 3/4 cup of that)
Preheat oven to 365. Line cupcake tins.
In medium bowl (not the mixing bowl), add the whole wheat pastry flour and salt. Whisk together. (No need to sift).
Add the lemon juice to the milk, if you’re using that combo. It needs to sit for about 5 minutes.
In mixing bowl, add 2 eggs plus 1 egg white and the sugar and beat until fluffy – about 2 mins. Add vanilla and vegetable oil and mix.
Add half the buttermilk or juice/milk mixture – mix for about a minute. Add half the flour and the rest of the milk and mix again. Add the remaining flour, scrape the sides and mix once more. Let this mixture rest for 25 minutes to a hour to let the whole wheat bran absorb the moisture. This will make the cupcakes light and tender.)
Just before filling the liners, add the baking powder and baking soda and mix on medium speed for 30 seconds to 1 minute. You need to whip some bubbles into the batter to give the baking powder some bubbles to work with.
Fill cupcake liners about 2/3 full (I use an ice-cream scoop.)
Cool completely and frost with cream cheese icing.
I like a cheesy, less-greasy cream cheese icing. This is my go-to choice:
- 2 – 8 oz. packages cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla
- 2 cups organic confectioner’s sugar
Comment or question? Please leave me a note in the comment section below. I’m happy to reply back to you.