Healthy but Yummy Cupcakes - for Kids & Adults!

Okay so these took me four tries to get right. And I'm so happy I stuck with it!


Healthy recipes are definitely not my usual focus. I'm a sugar-loving, never too much butter kind of Pastry Chef, and yet, here I am. Having a little one will do that to you!


I wanted to give my 2-year-old something sweet to celebrate her birthday, but I didn't want to overload her with sugar. I decided this was the right direction to go in, and they were a hit! She had them two days in a row, and asked for more each time.


(And I actually enjoyed them too. I know - I'm as surprised as you are!) They're light, fluffy, lightly sweetened, and I wouldn't mind having them around for when cravings hit.



They're also quick to whip up, and easy to make in advance. Prep the cupcakes, bake, cool and freeze for up to 2 weeks before frosting and serving.


I used this type of Greek yogurt "frosting" for her cake last year, and went with it again. Last time I used vanilla flavored yogurt, and this time I went with plain. Both were great substitutes for traditional buttercream. Feel free to skip the step of straining, but I like that it really gave it some stability for piping.





Follow me on Instagram for the video for this recipe, along with cupcake tips coming your way throughout the week!



Happy Baking!

- Katie