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 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 12servings
Calories 145kcal
Author Arman Liew
Ingredients
1 1/2cupswhite whole wheat flourcan use all purpose or wholewheat flour
1cupgranulated sweetenerI used allulose * See notes
3tablespooncocoa powder
1teaspoonbaking soda
1/2teaspoonsalt
1teaspoonvanilla extract
1teaspoonvinegar
1/3cupunsweetened applesauce* See notes
1cupwater
1cuphealthy 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!