Healthy Blueberry Cupcakes with Cream Cheese Frosting {Recipe Video!}
Yields: 12 cupcakes
 
These cupcakes taste like the epitome of summer! Sweet, plump, juicy blueberries… Tender vanilla cake… Dreamy swirls of cream cheese frosting… What’s not to love?? The frosted cupcakes will keep for at least three days if stored in an airtight container in the refrigerator. The frosting can be made up to a week in advance if stored in an airtight container in the refrigerator.
  • for the cupcakes
  • 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 2 ¾ tsp vanilla crème stevia
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¾ cup (180mL) nonfat milk
  • 1 cup (140g) fresh blueberries
  • for the frosting
  • 1 cup (240g) plain nonfat Greek yogurt
  • 8 oz (1 block) light or fat-free cream cheese, well softened
  • 2 servings (16g) sugar-free, fat-free instant vanilla pudding mix (see Notes)
  • ⅝ tsp vanilla crème stevia, or adjusted to taste
  1. To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, vanilla, and vanilla crème stevia. Stir in the Greek yogurt. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
  3. Divide the batter between the prepared paper liners. Bake at 350°F for 18-21 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  4. While the cupcakes bake, prepare the frosting. Add the Greek yogurt, cream cheese, instant pudding, and vanilla crème stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the cream cheese frosting on top just before serving.
Notes: For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends should work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.

I highly recommend using the vanilla crème stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine!), and I buy it online here because that’s the cheapest price I’ve found. If you prefer not to use stevia in the cupcakes, substitute ¾ cup (180mL) of agave, honey, or pure maple syrup for the vanilla crème stevia. Omit the milk. (The batter should be fairly thick, similar to muffin batter.) If you prefer not to use the vanilla crème stevia in the frosting, then substitute 1 ½ teaspoons of this powdered stevia OR ¼ cup of Truvia or granulated sugar.

Any milk may be substituted for the nonfat milk.

Frozen blueberries may be substituted for the fresh, although they will stain the batter a light gray color, and the baking time will increase slightly.

You just need the dry instant pudding mix—don’t prepare it according to the package directions! For a more classic spreadable (not pipe-able) cream cheese frosting that does NOT use instant pudding (and is clean-eating friendly), use this recipe of mine.

{gluten-free, clean eating option, low fat, low sugar}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/06/29/blueberry-cupcakes-cream-cheese-frosting/