Yummy Healthy Cupcakes for kids are creamy and fluffy. Both the cake and the pink frosting are lower in sugar content than most cupcakes, but these are still tasty.
I’m a big fan of producing classic sweets that aren’t overly sugary, but still, get all of the flavor and texture we’ve come to expect.
One of our go-to recipes for kids’ birthday parties and holidays, this yummy healthy cupcake for kids recipe is fluffy, full of vanilla flavor, and sweet enough that no one will mistake it for a muffin. It’s the perfect cupcake.
Read on to know what is needed for yummy healthy cupcakes for kids and method of preparation.
Frequently Asked Questions
What can I do to make sure they’re fluffy and light?
When you pick up a stick of butter, it should feel soft. At least three minutes worth of beating the butter and sugar. In addition to that, I recommend cooling the cupcakes on a wire rack rather than in the pan so that they don’t continue to cook.
Yes, you may use whole wheat flour to make these toddler cupcakes.
The less-dense whole wheat pastry flour is a good choice if you want to incorporate whole grain flour in your recipe. Whole wheat and all-purpose flour can be substituted for all-purpose flour.
Read also: Best Healthy Pumpkin Bars
I’m allergic to gluten, is it possible to make these?
Replace the all-purpose flour with this cup-for-cup gluten-free blend.
Yummy Healthy Cupcake Recipes: Tips for Making the Best Cupcakes
- This recipe calls for 3-5 minutes of beating butter and sugar until frothy.
- If you want to avoid over-baking, set your timer to the lower end of the range and use a cake tester to check for doneness. Remove them from the oven if they come out clean, have a light golden brown edge, and are firm to the touch on top.
- Once the cupcakes are out of the oven, transfer them to a cooling rack immediately to ensure that they don’t overbake.
- When baking, it’s best to remove the eggs and butter from the refrigerator approximately an hour before you intend to begin baking to ensure that they are at room temperature.
- On the day they are created, these taste their best. These can be made up to 24 hours in advance if necessary.
- Allow cooling to room temperature before storing in an airtight container. Wait until the last minute to frost if feasible.
- If you like, you can substitute half of the butter with plain whole-milk Greek yogurt or sour cream. In terms of lightness and fluffiness, they won’t be quite as fluffy as a traditional cupcake.
- Alternatively, you can use only 13 cups of sugar instead of the original 1 cup. They won’t have the same light and fluffy texture as a traditional cupcake, either.
- To make a gluten-free dish, substitute one cup of gluten-free flour for every one cup of regular flour.
- Strawberry Cream Cheese Frosting is a delicious choice, as is Yogurt Frosting for my Smash Cake.
Additional Ingredients
You can experiment with the flavors of these nutritious cupcakes by including such delectables as:
- Zest of a lemon
- Add 1/2 cup of blueberries at the very end
- Sprinkle in 1/3 cup of Funfetti sprinkles at the end.
- Add a third of a cup of chocolate chips just before serving.
Read also: TWENTY HEALTHY HOME-MADE SNACKS FOR BABIES AND TODDLERS
Options for Frosting
Some alternatives I’ve thought of are as follows:
- Sweet and tangy strawberry cream cheese frosting.
- The frosting on my Smash Cake is made with yogurt
- Frosting made using cocoa powder in only a few minutes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serving: 12 servings
Ingredients
- Room-temperature 1/4 ounces unsalted butter
- Full-fat milk, or soy milk, 1/2 ounces
- At room temperature, two big eggs
- At room temperature, two big eggs of Coconut sugar or unrefined cane sugar can be substituted.
- Cup of Flour, All-Purpose
- Baking Powder: 1 1/4 teaspoons
- Vanilla Extract in the amount of 2 teaspoons
Frosting
- Healthy vanilla frosting in one batch
Method of Preparation
- The oven should be preheated to 180 degrees Celsius (350 degrees Fahrenheit). Line a 12-cupcake pan with cupcake paper liners. ” To prevent the cupcakes from adhering to the paper, sprinkle the paper with oil spray. Reserved for now.
- Melt the butter and milk in the microwave in 30-second bursts, stirring after each burst. You can alternatively cook the ingredients in a saucepan on medium-low heat. Let it cool off before moving on.
- In a large mixing bowl, whisk together the eggs, sugar, and salt until light and frothy, about two to three minutes. The whisk attachment on a stand mixer can be used to whip the mixture for 2-3 minutes on speed 10.
- Using low speed (speed 2), add flour and continue to beat until the flour is completely combined.
- Pour the heated milk-butter mixture in while the mixer is still on low speed. Stop the mixer as soon as the ingredients are thoroughly mixed. The batter should be thin and light in color, with a lot of liquid in it.
- Put about 1/4 cup of batter in each paper liner.
- The cupcakes should be baked for 20 minutes on the middle rack, or until a pick inserted into the center comes out clean.
- To make the cream cheese frosting, let the cookies cool completely on a wire rack for at least two hours.
Read also: Iron Rich Fruit Juice
How to Store Your Yummy Healthy Cupcake Recipe
These cupcakes had the best moistness of any I’ve ever had. Even after a few days, they won’t dry out. But to keep them fresh, especially with a thick layer of cream cheese frosting on top, keep them in the refrigerator.
If you don’t keep cream cheese frosting refrigerated, it will go bad quickly. Frosted cupcakes can be stored in the refrigerator for up to four days.
Even better, you can make these nutritious vanilla cupcakes ahead of time and thaw them out just before serving them.
Finally
Yummy healthy cupcakes for kids are so perfect, yummy, and tasty. Yummy healthy cupcakes are sugar-free cupcakes for toddlers. Even though they only have a few simple, healthy ingredients, these snacks are a great way to give your kids some extra nutrition while they’re having fun.
