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–+ servings
Healthy cupcakes without eggs on the counter with one in the front topped with white frosting and sprinkles.
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Healthy Eggless Chocolate Cupcakes

Rich and delicious healthy cupcakes are possible!! These eggless chocolate cupcakes use no oil, less process sugar, no eggs, and adds whole wheat flour and almond flour. They still taste great even with these healthy swaps.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 cupcakes
Calories 211kcal

Ingredients

Cupcakes

Instructions

Cupcakes

  • Preheat oven to 350° F. Spray your cupcake pan or use cupcake liners. Set it aside.
  • Sift flour, cocoa, baking soda, baking powder and salt into a bowl. Whisk or stir to blend and set aside.
  • In another mixing bowl, beat together yogurt and sugar with a mixer until mixed thoroughly.  Add milk, vanilla extract and vinegar and mix until well combined.
  • Add wet ingredients to dry ingredients and mix together well with a spatula or spoon. Add hot coffee and mix again.
  • Fill up openings in cupcake pan ⅔ full.
  • Bake at 350 degrees for 18 to 20 minutes. Allow to cool on a baking rack.
  • When the cupcakes are completely cool, frost as desired.

Notes

  • Serve Same Day. These cupcakes taste best when served on the same day they're baked. I found they firmed up a bit the longer they sat. These healthy no egg cupcakes still tasted delicious after the first day, but had lost some of the delicate texture they had on day one.
  • Mix with an Electric Mixer. This incorporates a bit more air into the liquid resulting in fluffier healthy cupcakes.
  • Measure Correctly. Spoon the flour into the measuring cup and level it off with a knife. Scooping from the bag packs more flour into the measuring cup upsetting the balance of liquid to dry ingredient ratio.
  • Sift the Dry Ingredients. This makes the mixing a bit easier so you don't over-mix the batter or end up with unincorporated clumps in the cupcakes.
  • Batter Consistency. You want the batter pourable. Whole wheat flour usually needs more liquid than regular all purpose flour and all wheat flours are not identical. So if your batter is too thick, you should add more milk to get it to that consistency.
  • Filling the Cupcake Pan. Use a liquid measuring cup with a pour spout to transfer the batter to the lined pan. It is easier to control the amount added and a much cleaner way to fill the cupcake tins.

Nutrition

Calories: 211kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 283mg | Potassium: 142mg | Fiber: 3g | Sugar: 18g | Vitamin A: 28IU | Calcium: 56mg | Iron: 1mg