Healthy Mini Snickerdoodle Cupcakes
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Yields: 38 mini cupcakes
 
These cupcakes taste exactly like snickerdoodle cookies! Sweet, spiced, with that iconic subtle hint of a tang… In other words, absolutely perfect! (I even used my ultimate healthy snickerdoodles recipe as the base to make sure the flavor was exactly right!) These supremely moist and tender cupcakes are best if served the same day that they’re frosted, but they’ll keep for at least 3 days (if not longer!) if stored in an airtight container in the refrigerator. (I use a cake-carrying case like this to store them!)
  1. Preheat the oven to 350°F, and line 38 mini muffin cups with cupcake liners. Generously coat the liners with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter or coconut oil and egg whites. Stir in the vanilla extract, liquid stevia, and erythritol. Add the Greek yogurt, stirring until no lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 11-14 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack. Once completely cool (and not before!), top the mini cupcakes with frosting just before serving.
Notes: Do NOT use a hand-held or stand mixer to make the batter. This will result in overly dense, gummy, or tough cupcakes. Use a whisk where instructed, and use a fork for everything else.

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

It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will dry out your cupcakes and give them a crumbly texture, instead of having them turn out supremely moist and tender!

I highly recommend using Saigon cinnamon! It’s stronger, richer, and sweeter than regular cinnamon. I buy mine online here! If using regular cinnamon, then increase the amount by ¼ teaspoon to ½ teaspoon. (I absolutely LOVE a strong cinnamon flavor, so I often use a full 4 teaspoons of Saigon cinnamon!)

You must use the cream of tartar. It’s necessary for both taste and texture. I do not recommend omitting it or substituting for it. (See the text of my blog post above for more details!)

I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine too. (I buy mine online here because it’s the cheapest price I’ve found!)

If you prefer, 1 cup (240mL) of pure maple syrup, honey, or agave may be substituted for the liquid stevia AND the milk. (Do not use any milk if using any of these sweeteners!) Alternatively, substitute 1 cup (192g) of coconut sugar, brown sugar, or granulated sugar for the liquid stevia AND reduce the milk to ½ cup (120mL) to compensate for the added volume.

I buy my erythritol online here, and you’ll use it in all of these recipes of mine too! Coconut sugar, brown sugar, or granulated sugar may be substituted for the erythritol.

Any milk may be substituted in place of the nonfat milk.

You must generously coat the liners with nonstick cooking spray before adding the batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.

If you prefer, this recipe will yield 12 standard sized cupcakes. To bake standard-sized cupcakes, bake them at 350°F for 25-29 minutes. The cupcakes will be done when the tops feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached.

GLUTEN-FREE OPTION: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends (like this one!) will work as well, if measured like this.

VANILLA FROSTING, OPTION 1: Add 2 cups (480g) plain nonfat Greek yogurt, 2 servings (16g) sugar-free, fat-free instant vanilla pudding mix, ¼ teaspoon vanilla extract, and ⅝ teaspoon liquid stevia (or adjusted to taste!) 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.

VANILLA FROSTING, OPTION 2: Add 2 cups (480g) plain nonfat Greek yogurt, ¾ teaspoon vanilla, and ⅞ teaspoon liquid stevia (or adjusted to taste!) to a large bowl. Stir until just combined. Cover the top of the bowl with foil, and refrigerate until ready to spread on top of the cupcakes. (This frosting option is clean eating friendly! However, it won’t be stiff enough to pipe, so you’ll need to spread it on the cupcakes instead.)

CINNAMON FROSTING, OPTION 1: Add 2 cups (480g) plain nonfat Greek yogurt, 2 servings (16g) sugar-free, fat-free instant vanilla pudding mix, 1 teaspoon ground cinnamon, and ⅝ teaspoon liquid stevia (or adjusted to taste!) 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. (← Although I photographed these cupcakes with vanilla frosting, this cinnamon frosting is still my favorite — and the one I highly recommend using!)

CINNAMON FROSTING, OPTION 2: Add 2 cups (480g) plain nonfat Greek yogurt, 1 teaspoon ground cinnamon, and ⅞ teaspoon liquid stevia (or adjusted to taste!) to a large bowl. Stir until just combined. Cover the top of the bowl with foil, and refrigerate until ready to spread on top of the cupcakes. (This frosting option is clean eating friendly! However, it won’t be stiff enough to pipe, so you’ll need to spread it on the cupcakes instead.)

For Vanilla Frosting Option #1 and Cinnamon Frosting Option #1, you just need the dry instant pudding mix — don’t prepare it according to the package directions! Remember to use the correct amount too. You need 2 servings, which should be about half of one box. (But check the side of your box of instant pudding mix to see how many servings are in the box before measuring!)

For each frosting option, I highly recommend Fage Greek yogurt. It’s much thicker than many other brands, which yields a much better frosting consistency.

If you prefer not to use the liquid stevia in the frosting, then substitute 6-8 tablespoons of confectioner’s style erythritol or regular confectioners’ (powdered) sugar. (If using regular confectioners’ sugar, then sift it first!)

{gluten-free, clean eating option, low fat, low sugar}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2020/08/24/healthy-mini-snickerdoodle-cupcakes/