Healthy Cupcakes With Chocolate Vanilla Bean Flavor
If you’re in search of a healthy cupcakes recipe, look no further. This Chocolate Vanilla Bean cupcake recipe has all of the mouthwatering taste of a traditional cupcake without all of the added sugars and dyes. We’re all aware that store-bought or boxed cupcakes hold very little nutritional value, and can even spike blood sugar to dangerous levels.
Organic and gluten free, this treat goes the natural route. No sugar crash after indulging in this sweet dessert! Chocolate Vanilla Bean cupcakes are sure to be the hit of the party. Surprise your guests with this tasty treat, and watch as the healthy cupcakes fly off the table faster than you can bake them.
The rich chocolate is not only delicious, it’s also full of important nutrients such as iron and calcium, and is high in protein and healthy fats. The higher the nutrient content and lower the sugar content means avoiding a cycle of unhealthy cravings with no end in sight.
Even more enticing is this sweet treat’s high vibrational nature. Free of toxins and processed foods, Chocolate Vanilla Bean Cupcakes help to raise our energetic frequency. I know – it’s a miracle! Maple syrup acts as a pure and natural sweetener here, with coconut oil and almond milk adding to the flavor.
And guess what? Even the frosting is free of white sugar! Coconut butter, xylitol, and vanilla bean extract are whipped together to top the cakes with frosty goodness. Who needs sprinkles or candy toppings when you have the light, natural taste of coconuts and vanilla beans dancing across your taste buds?
- 1 cup unsweetened almond milk
- 1 tsp. apple cider vinegar
- 1/2 cup maple syrup
- 4 tbsp. coconut oil
- 2 tsp. vanilla extract
- 1 cup almond flour
- 1/3 cup cacao powder
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- FOR VANILLA FROSTING
- 3/4 cup coconut butter
- 2 cups xylitol
- 1 tbsp. vanilla bean extract
- Preheat oven to 350°F.
- Line cupcake tine with cupcake liners.
- Add almond milk and ACV to a medium size bowl and set aside for 3-4 minutes.
- In a separate bowl, combined the maple syrup, coconut oil, and vanilla extract; add to the almond milk mixture.
- Sift together flour, cacao, baking soda, baking powder and salt in a medium size bowl.
- Pour wet ingredients into the flour mixture, mix well and pour evenly into liners.
- Bake 18-20 minutes or until toothpick inserted into center comes out clean.
- Meanwhile, make frosting by blending xylitol in a blender and turn it into a powder. Pour it into a food processor and add coconut butter and vanilla extract, processing until smooth.
- Once cupcakes have baked and cooled apply icing and enjoy!
This snack is perfect for those who are limiting sugar, vegans, the lactose-intolerant, and mindful, conscious eaters. Monitoring what we put in our bodies is key to mindful eating; when we get too busy or distracted, we’re more likely to eat unhealthy foods.
These healthy cupcakes are so rich and delicious that it’s hard to not be in the moment when you bite into them. Finding healthy alternatives to sweet treats means we get to have our cake and eat it too! Indulge your senses and raise your vibration by treating yourself to a batch of these guilt free, heaven-sent cupcakes.
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Wouldn’t it be cool to eat the foods you crave the most AND have them be healthy? Foods like pastas, burgers, fries, milkshakes, muffins, ice cream, chocolate and more?
What do you think of these Healthy Cupcakes With Chocolate Vanilla Bean Flavor?
I’d love to hear from you if you make this. Leave me a comment and let me know how it turned out for you!