These Healthy Vanilla Cupcakes with Chocolate Frosting are a delicious guilt free treat.
This Healthy Vanilla Cupcakes with Chocolate Frosting recipe is amazing, I can’t believe its already here! September is my favorite month. September, to myself, is a time to relax, get organized and get back in some sort of routine. I need organization in my life and I don’t do very well without it. Also school starts tomorrow, finally. I am super excited for that and so is my little one. She is starting a brand new school this year as a result in our buying a home earlier this year. Another reason I love September is I am getting married at the end of this month! Wahooo! Super excited to this life changing year! #24daystogo
Now lets get on to the recipe..
A Delicious Healthy Vanilla Cupcake with Chocolate Frosting recipe that is good for you! A great treat just in time for back to school. This recipe is gluten free, clean and with minor adjustments can be vegan as well. Also has been kid approved and she loved them.
Some fun things I found on the internet this week. Click the links to see what I found this week.
Popular Work Lunches from around the world – Anyone looking for ideas?
Things to eat in September – It’s the most wonderful time of the year!
The Moist-maker Sandwich from Friends – This awesome Youtube channel makes food from TV shows
Vanilla Cupcakes and Chocolate Frosting
In a large bowl, using a hand mixer, cream together the butter and coconut sugar until well combined and fluffy.
Add the egg to the mixture one at a time until each one is well combined.
Add almond milk and vanilla extract. and mix well
In a separate bowl mix the almond flour, coconut flour, baking powder and sea salt. use a whisk or a sifter to mix well.
Add the dry ingredients to the wet mixture and use hand mixer to combine well but to not over mix. The batter may look crumbly and thick.
Place cupcake liners in a muffin pan and spray with non stick cooking spray.
Spoon cake batter evenly into 12 lined muffin cups. Press down each cupcake to smooth out the tops.
Bake at 350 for 22 minutes. Let cool completely before frosting.
Using a hand mixer, Whip butter until fluffy. add maple syrup and coconut sugar mix well.
Add cocoa powder and combine well with mixer.
Pour in unsweetened almond milk and mix well.
Place frosting in a piping bag with large tip and pipe onto cupcakes or spread on with a spatula.
Enjoy! These cupcakes freeze well in an airtight container.
Nutritional Info – per cupcake – Calories: 265, Fat: 18g, Protein: 5g, Carbs: 22g, Fibre: 3g, Sugar: 12g
WW Smartpoints: 8, WW Points plus: 7, 21 day fix: 1 1/2 yellow
* nutritional info provided by Spoonacular.com*
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Hypem – @asparklymess
Also If you make these awesome cupcakes I would love to see! use the tag #asparklymess on Instagram
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