Healthy Cupcakes

These are the world's healthiest cupcakes, and they are made in just one bowl! No eggs, no sugar, and no oil are needed, but you'd never tell! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 145kcal

Author Arman Liew

Ingredients

1 1/2 cups white whole wheat flour can use all purpose or wholewheat flour
1 cup granulated sweetener I used allulose * See notes
3 tablespoon cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vinegar
1/3 cup unsweetened applesauce * See notes
1 cup water
1 cup healthy frosting

Instructions

Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
In a large mixing bowl, combine the flour, sweetener, cocoa powder, baking soda, and salt. Add the vanilla, vinegar, applesauce, and water, and mix until a thick batter remains.
Distribute the cupcake batter amongst the 12 muffin liners and bake for 15-20 minutes, or until a skewer comes out mostly clean.
Remove the cupcakes from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely. Once cooled, pipe the frosting on top of each one.

Video

Notes

* Any zero calorie baking sugar can be used.

** Substitute half the applesauce with oil for an even better texture.

TO STORE: Cupcakes will keep at room temperature in a sealed container, for up to 1 week. Store them in the refrigerator if you'd like them to keep longer.

TO FREEZE: Place leftover cupcakes in a ziplock bag and store them in the freezer for up to 6 months.

Make healthy vanilla cupcakes: Swap the cocoa powder for flour, and voila!

Nutrition