Servings
12
Prep Time
18 minutes
Cook Time
25 minutes
Author:
Missy J’s
Enjoy these delicious and wholesome vanilla cupcakes topped with a delicious carob buttercream frosting. This recipe incorporates whole grain pastry flour and an unrefined sugar of your choice to make them not only bursting with real flavor but much healthier than cupcakes you can buy at the store. Topping them off with the goodness of carob makes them 100% yummy with 0% regret.
Ingredients
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1 ⅓ cups whole wheat pastry flour
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½ tsp baking soda
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¼ tsp sea salt
½ cup butter, softened
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1 cup sucanat, coconut sugar, or raw sugar
2 large eggs
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1 tsp pure vanilla bean powder or vanilla extract
½ cup whole milk
¼ cup sour cream
½ cup unsalted butter, softened
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½ cup carob powder
4 cups organic powdered sugar(Or make your own with a sweetener of your choice, by blending into a fine powder in a blender or food processor.)
½ cup milk(add gradually, you might not need it all)
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1 tsp pure vanilla bean powder or vanilla extract
WHOLE GRAIN VANILLA CUPCAKES
Carob Buttercream Frosting
Directions
WHOLE GRAIN VANILLA CUPCAKES
Cake
Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Spray lightly with a healthy cooking spray.
In a medium bowl, sift together flour, baking soda, and sea salt.
In a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy. Scrape down the sides and bottom of the bowl as necessary.
On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla powder or extract and beat until combined.
With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and sour cream and beat until combined. Add the other half of the dry ingredients and beat slowly only until combined. Do not over mix or your cupcakes might become too dense.
Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from the pan and allow to cool fully on a wire rack.
Spread or pipe your frosting on the cupcakes when they have cooled completely and enjoy!
Frosting
Beat softened butter and carob powder until smooth and creamy. Add half of the powdered sugar and mix well, then add half off the milk and mix until smooth and creamy. Add the rest of the powdered sugar and mix well. Add the rest of the milk a little at a time until you reach your desired consistency.
Mix in vanilla and if needed add in more milk 1 teaspoon at a time.
Pipe or spread on cooled cupcakes.
Recipe Note
Unfrosted cupcakes can be kept tightly covered at room temperature for up to 5 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
