National Cupcake Week Cupcake Roundup and 8 Healthy Cupcake Recipes you need
Did you know that September 14-20 is National Cupcake Week?
I’m not sure if this is an official thing or not but why the hell not participate and enjoy a cupcake?!
Luckily I have eight awesome reasons to make cupcakes in honor of such a sweet week. Most of them healthy, all of them delicious.
Who doesn’t love Minions?! They’re adorable little creatures and now you can devour them. These are not quite healthy but they are cute and easy and fun to make! Twinkie’s make up their round heads and Smarties for their googley eyes.
So soft and fluffy, these cupcake literally dissolve right in your mouth. Such a rich and fulfilling flavor and texture, you’ll grab one after another just to satisfy your taste bud’s demands (or was that just me?).
These cupcakes are made with gluten free flours, are vegan, rich and moist, light and fluffy, and low in sugar– all sans the alcohol. You could leave out the beer but then you’d leave out half the fun. Made with Banana Bread Beer for extra fun!
Rich, dense, gorgeous chocolate cupcakes that are easy to make and delightful to eat! This is a short cut recipe using a gluten-free baking mix for a great cupcake to be shared over and over. 🙂
On the surface it just looks like a chocolate chip and vanilla cupcake. But in the middle it’s beaming with peanut buttery chocolate chip cookie dough goodness. And on the top, it’s graced with a chocolate peanut butter frosting. Did I mention it’s gluten-free?
Incredibly delicious, soft, fluffy, slightly sweet, naked, and outstanding. Passing for a muffin and can definitely be a cupcake, without any frosting, they’re wonderful and healthy. Maybe I’ll call them cupcakuffins.
One of the best damn cakes in the world! Hidden beet puree adds so much depth, texture, and moisture, this rich chocolate cake could be made into cupcakes and devoured just the same.
And now, for an extra recipe that you should make because these Lemon & Lavender Cupcakes with Rich Lavender Frosting are incredible. Boasting with fresh lemon juice and lemon zest, touched with dried lavender, these are delightful vanilla cupcakes with a rich vanilla lavender frosting. Just delicious!
Lemon & Lavender Cupcakes with Rich Lavender Frosting
Makes 16 Cupcakes
- 2 cups spelt flour
- 1 cup whole wheat flour
- 3⁄4 cup NuNaturals Baking Blend (or white sugar)
- 3⁄4 cup sugar
- 2 tsp baking soda
- 1⁄2 tsp salt
- 1 1⁄2 cup almond milk
- 1⁄3 cup fresh lemon juice
- 1 tsp lemon zest
- 1⁄3 cup canola oil
- 2 tsp pure vanilla extract
- 1 tsp edible lavender flowers, dried or fresh
- 4 tbsp apple cider vinegar
Preheat oven to 350 degrees and place Line a 12-count cupcake tin with 12 cupcake liners + 4 more in another tin, if needed.
In a bowl, whisk together flours, NuNaturals Baking Blend, sugar, baking soda, and salt. In a separate, larger bowl, whisk together almond milk, lemon juice, zest, oil, vanilla, lavender, and vinegar.
Pour the dry mixture into the wet mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners a little more than two-thirds full with batter. Bake for 15 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting. (Store cupcakes in the refrigerator until ready to serve. They taste great slightly chilled)
Prepare frosting below.
Rich Lavender Frosting
- 3-5 sprigs lavender flowers, de-stemmed
- 1⁄3 cups almond milk, or milk of choice
- 6 tbsp butter, softened
- 5 cups powdered sugar
Remove lavender flower pods and flowers from the stem. Place in a coffee filter and set aside.
Place milk in a microwave safe cup or bowl and nuke for a few seconds until hot.
Set the lavender and coffee filter into the heated milk and let it steep for 5-10 minutes. Squeeze the excess milk out of the filter, discarding the filter and lavender.
In a mixer, combine butter and 2 cups powdered sugar. Mix until smooth. Gradually add in additional sugar and the infused milk, alternating between additions so that you can monitor the stiffness of your frosting. (Not all of the milk must be used)
Frost your cupcakes when they have completely cooled.
May top finished cupcakes with a sprinkle of lemon zest for color and flavor. Store in the refrigerator until ready to eat. (The cupcakes taste great slightly chilled)
Have a great cupcake recipe? Share it in the comments below!