healthier mini vanilla cupcakes

I have been looking around for a while for a vanilla cupcake recipe. I have looked on tons of cookbooks, blogs and other places for ideas and finally end up on my own blog!! Not bad I guess.

I got the recipe from my strawberry cupcakes, which I made a while back, and they worked fabulously, they were actually awesome!! Just a few changes and voila!!

I made them for my son’s 6 birthday party and tried them there. I also made another batch for us to keep they were so good. After much looking this will be my go to vanilla cupcake recipe from now own.

You can opt for making regular size cupcakes and you will probably get around 18-20 cupcakes.

You can also see some sprinkles on the mini cupcakes. If you want to make your own home made sprinkles I suggest you visit the link. They are really easy to put together and you can make any color you want.

The major reason I make my own sprinkles is because I hate the waxy taste regular sprinkles have, plus lets not forget they are made with trans fats (hydrogenated fats).

These mini cupcakes are great for birthdays, gatherings, giveaways etc. I love that they are little bite size. No need to eat an entire big one if you just want a taste right?


Here you can see the mini cupcakes right before being baked and right after, 10-12 minutes is what you actually need to bake these.

…and here you have them, right before being decorated with the frosting. At this stage you can actually freeze these for future use :-)

These are darling. You  can decorate them how ever you like and if you want you can also make them on regular size cupcakes. You will probably get between 18-20 cupcakes.

Here you can see the sprinkles. Like I said before, if you want home made sprinkles visit the link. They are really easy to make.

One tip I want to share with you is, after the cupcakes have cooled down completely you can actually freeze these for future use. I have done that in the past. When ready to use, just thaw them out and decorate as desire. They are as good as recently baked!!

Aren’t these darling? I really didn’t get to creative, but the sky is the limit!!

Here you can see the cupcakes in the container I used to transport them. I made some for my son’s birthday party and some for a friends gathering. These containers work really well and they were only $1.50 each. I also reuse them until they brake :-)


healthier mini vanilla cupcakes

Yield: 54 mini cupcakes


2 cups whole wheat pastry flour
3/4 cup unrefined sugar, if frosting 1/2 cup will be sufficient, I actually use 1/3 cup
1 1/2 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1 organic egg
1/4 cup olive oil
1 cup almond milk, I use soy milk
2 teaspoons real vanilla extract


8 tablespoons butter
8 oz reduced fat cream cheese
1 teaspoon vanilla extract
3 1/2 cup - 4 cups confectioner's sugar



Preheat oven to 350F. Line mini cupcake pan with cupcake liners.

In a bowl, with a wire whisk, beat egg, oil, milk, vanilla extract, and sugar. Add flour, baking powder and baking soda.

Spoon batter into cupcake liners 3/4 of the way. (I use a small cookie scoop).
Bake for 10-12 minutes or until a tester comes out clean. Remove immediately from the pan after baking and let cool completely on a wire rack.

For the frosting, mix all of the ingredients ( I normally use a hand mixer when doing this) and frost cupcakes. Use whichever pattern you like!

Tip: After the cupcakes have cooled down completely you can actually freeze these for future use. I have done that in the past. When ready to use, just thaw them out and decorated as desire. They are as good as recently baked!!

 Nutrition facts calculated based on the recipe giving 54 mini cupcakes. 
Left nutrition facts label is using frosting, right nutrition facts label is not using frosting.

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  1. who-hoo… i won! i am excited, especially for the zester. i just sent you an email with my info.

  2. I need to try these!!

    xox Elizabeth

  3. Amy,

    congrats. Items are on their way :-)

  4. Haha. I love your comment about no weird ingredients. I’m with you on that! I’ll use almond and coocnut flour but none of that fake sugar and stuff I can’t pronounce.

    These look super! I wish we could see a picture of the inside. :) I’ll definitely have to try these. And not only are these gluten free, they’re grain free. Yay!

  5. Nice! Sometimes I have the problem that things are TOO moist. I guess that’s way better than too dry, though. :)

  6. I love seeing such simple gluten free recipes! I don’t have to cook or bake anything GF for anyone but when I do(or if I just feel like experimenting) I’ll try these!

  7. These look fantastic! How much honey would you substitute for the sugar?

  8. Melissa,

    you can use the entire 1/4 cup. Let me know how they turn out :-)

    Thanks for visiting my blog!!

  9. I can’t wait to try these. I wish you had a Ziplist button on here. ;)

  10. Is it fine to use regular milk in these instead of soy?

  11. Sarah,

    for sure. Let me know how they turn out :-)

    Thanks for visiting my blog!!

  12. These cupcakes seem very tasty. I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

  13. Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.;

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  14. Thank you for these amazing cupcakes! I’m so happy to have stumbled upon this recipe. Finally a wheat free recipe that doesn’t taste weird. These are delicious! I used half dairy free butter and half refined coconut oil in place of the olive oil and still turned out extraordinary! Thank you again!

  15. cupcakes were uneatable! damp and tasted like vanilla extract! never making again!!!

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