Healthy cupcakes that are kid approved are hard to come by. Luckily I came up with this recipe that is both nutritious and kid friendly.
For Griffin’s first birthday party, I knew I wanted to serve a dessert that was:
- Healthy, and
- Kid approved
Let me tell you: That is not an easy task!
But I got to work. Eventually, I decided on these healthy cupcakes. I adapted a cupcake recipe I found so that it was healthier and sprouted, combined it with a lovely raw frosting… and, to my delight, it turned out FABULOUS!
Watch the video to see how to make Healthy Cupcakes, plus see the kids’ responses! You’re gonna like this…
Sprouted Brown Rice Healthy Cupcakes
Be aware that these healthy cupcakes are more dense then your typical white flour variety, but the sweetness of the frosting balances things out nicely.
Healthy Cupcakes Ingredients
- 2 cups organic sprouted brown rice flour (can be purchased online)
- 3/4 cup organic coconut palm sugar
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder (aluminum free)
- 1/2 teaspoon organic ground cinnamon
- 1/2 teaspoon of salt
- 2 squirts stevia (about 10 drops)
- 1/2 cup of organic butter, preferably raw
- 2 organic eggs
- 1/2 cup of water
- 1 tablespoon coconut nectar (or could use honey)
- 1 tablespoon organic vanilla extract
- 4 oz. organic apple sauce or 1 grated organic red apple
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Healthy Cupcakes Directions
- Put all of the dry ingredients in a bowl.
- Add in your wet ingredients (stevia, butter, eggs, water, apple, sweetener and vanilla).
- Put paper cupcake liners into your cupcake pan. Fill liners about two thirds full.
- Bake at 325 degrees for approximately 30 minutes or until a toothpick comes out clean.
- Wait for them to cool before decorating with frosting.
Date Cashew Cream Frosting
Healthy Frosting Ingredients
- 2 cups raw cashews
- 1 1/3 cups cream or coconut cream
- 1 cup pitted organic dates
- 1 teaspoon organic vanilla extract
- 2 tablespoons organic maple syrup
Healthy Frosting Directions
- Put all ingredients in blender and process until smooth. May take a while unless you have a Vitamix 🙂
- Refrigerate for 30 minutes before you put on your cooled cupcakes.
Enjoy your delicious, healthy cupcakes!
Other Mom-Approved Snacks My Kids Love
Pumpkin Smoothie: A thick, yummy pumpkin smoothie recipe that tastes like your mom’s almost-famous pumpkin pie, only colder, healthier, and in a glass.
Chocolate Zucchini Bread: This chocolate zucchini bread is great for folks with food allergies. It’s gluten, dairy, egg and nut free. (But you would never know it!)
Frosted Cookies: This delicious Valentines cookie recipe uses coconut flour and natural toppings. The cookies are Paleo, grain-free, dairy-free, and gluten-free. Enjoy!
Healthy Gummy Men: Protein rich with just three simple ingredients, this is an easy gummy recipe that is a HUGE hit in my household. Find out how to make your own.
Healthy, Natural Jello: Wondering how to make jello? Conventional Jello is filled with artificial ingredients. Here’s an easy recipe to make natural and healthy jello.
Protein Pear Pudding: Need a healthy and satisfying snack recipe? Each serving of this protein pear pudding contains healthy sugar, protein, and fat. Plus, it tastes delicious!
Pumpkin Dessert Bites: These paleo pumpkin dessert bites are a perfect ‘real food’ alternative to store bought treats. Halloween doesn’t have to mean GMO corn syrup candy!
