Why they’re “somewhat healthy”: whole grains, less sugar than typical cupcakes, and a lighter frosting option.
Ingredients (Makes 12)
Cupcakes
1 cup whole wheat pastry flour (or half whole wheat / half all-purpose)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
1/3 cup maple syrup or honey
1/4 cup coconut oil (melted) or avocado oil
1/2 cup unsweetened applesauce
1/3 cup milk (or almond milk)
1 tsp vanilla
Optional: 1/2 cup finely shredded carrots or 1/2 cup mashed ripe banana (adds natural sweetness)
Creamy “Snow” Frosting (lighter)
1 cup plain Greek yogurt
2–3 tbsp powdered sugar (to taste)
1/2 tsp vanilla
Optional: tiny pinch of peppermint extract (go easy)
Toppings (choose a couple)
Crushed pistachios or chopped pecans
Unsweetened shredded coconut (“snow”)
Fresh raspberries (ornaments!)
A sprinkle of cinnamon
Directions
Preheat oven to 350°F. Line a muffin tin with cupcake liners.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk eggs, maple syrup/honey, oil, applesauce, milk, and vanilla.
Combine wet + dry ingredients until just mixed (don’t over-stir). Fold in carrots or banana if using.
Fill liners about 2/3 full. Bake 16–18 minutes (toothpick comes out clean).
Cool completely.
Mix frosting ingredients, spread on cupcakes, and top with “snow” coconut + your festive toppings.
Tooth-friendly tip: Enjoy with water and try to keep sweets to mealtime—then brush 2 minutes later (or wait ~30 minutes if you’ve had anything acidic).