Perfect for a kids’ party or a cozy Sunday treat, these reduced-sugar cupcakes strike the perfect balance between indulgence and wellness. Soft, flavourful, and festive—they’ll win over little ones and grown-up sweet tooths alike!
Preparation
15
min
Cooking
25
min
Portion
12
Ingredients
- 2 large eggs
- 80 ml (⅓ cup) unsweetened applesauce
- 80 ml (⅓ cup) plain 0% Greek yogurt
- 60 ml (¼ cup) olive oil
- 45 ml (3 tbsp) maple syrup
- 7.5 ml (½ tbsp) vanilla extract
- 375 ml (1½ cups) flour
- 125 ml (½ cup) rolled oats
- 80 ml (⅓ cup) chocolate chips
- 5 ml (1 tsp) baking powder
Frosting
- 60 ml (¼ cup) chocolate chips
- 1 container (227 g) light cream cheese, softened
- 60 ml (¼ cup) plain 0% Greek yogurt
- 30 ml (2 tbsp) cocoa powder
- 45 ml (3 tbsp) maple syrup
- 5 ml (1 tsp) vanilla extract
Preparation
- Preheat the oven to 350 °F (180 °C) and prepare a 12-cup muffin tray.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the wet ingredients.
- Gradually add the dry ingredients and mix until smooth.
- Divide the batter evenly into the muffin cups.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- In a small microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring between each one.
- Clean the stand mixer bowl and whisk together all frosting ingredients until smooth and creamy.
- Transfer the frosting to an airtight container and refrigerate until ready to use.
- Once the cupcakes are baked, remove from the oven and let cool completely before frosting.
Notes
Keeps for 5 to 7 days in the fridge or up to 3 months in the freezer in an airtight container.
Registered Dietitian Nutritionist in Quebec City
