Juni 6, 2020
{Achtung} Gesündere Vanille Cupcakes, unglaublich lecker!

{Achtung} Gesündere Vanille Cupcakes, unglaublich lecker!

Gesunde Desserts?
Hmmm..um ehrlich zu sein bin ich nicht immer ein Fan davon. Desserts sind nun mal nicht gesund, zumindest meistens!
Deswegen heißt es ja auch „Sometimes Food“!
Daran sollte man immer denken, egal wie „süß“ und zuckerhaltig mein Blog auch ist; ich esse bei Weitem nicht so viel Süßes, in Maßen, nicht in Massen.

Meine Exchange-Mom aus Canada ist Ernährungswissenschaftlerin und durch sie habe ich viel gelernt – „Sometimes Food“ ist dort ein gängiger Begriff und das sollte man keinesfalls außer Acht lassen. Ihr wisst ja: „An apple a day, keeps the doctor away“.

Aber auch eine gesunde Variante Cupcakes kann einen glücklich machen.
Und wie!


Ein Musiker-Freund aus den Staaten, welcher in der HipHop Szene eine echte Legende ist, hat mich um gesunde Cupcakes gebeten, die ich ihm dann am Konzert Abend in Hannover natürlich vorbeibrachte. Er lebt sehr gesund (und das funktioniert auf Tour nicht wirklich gut) und da dies eine meiner ersten gesünderen Cupcakes waren die ich ausprobierte, war ich natürlich gespannt!
Erstens: Ob sie was werden.
Zweitens: Ob der Herr Masta Ace sie auch mag!

Ich muss zugeben: Frosting on top war nicht mal ansatzweise nötig.
Der Geschmack war so super intensiv, fluffig, aber durch das Weizen Vollkornmehl ebenfalls sehr reichhaltig!
Einfach klasse!

Sein Kommentar einen Tag später auf Instagram sagte alles:
Yes! No frosting needed! Niner bakes for REAL!

Da ist man natürlich happy, wenn es Anderen mundet!
Das macht mir übrigens am meisten Spaß; wenn ich Tag ein, Tag aus in der Küche stehe:
Die Reaktionen von Freunden, Familie, euch lieben Bloglesern und diversen Kunden!

Ich bitte euch inständig:
Probiert die Cuppies aus, sie sind super lecker!

Und wer vegane Cupcakes mag, hier entlang.

  • Vorbereitungszeit 10 Minuten
  • Backzeit 14-18 Minuten
  • Schwierigkeit Leicht

Für die Gesunden Vanille Cupcakes wenn möglich Bio Zutaten verwenden (+ Fair Trade wäre natürlich noch besser):

  • 1. Heize deinen Ofen auf 180 Grad Celsius vor und bereite die Cupcake Form vor und füll sie mit Cupcake Papierförmchen
  • 2. Vermenge nun das Weizen Vollkornmehl (siehe Foto), Backpulver, Natron und Salz und stelle die Schale zur Seite.
  • 3. Nun Essig zur Milch geben, durchmixen und 5 Minuten stehen lassen.
  • 4. In einer anderen mittelgroßen Schüssel nun die 2 Eier mit einem Handmixer oder einer Küchenmaschine (z.B. KitchenAid) gut durchrühren, ca. 30 Sekunden.
    Nun kommt der Rohrzucker hinzu, nochmals eine Minute mixen.
  • 5. Jetzt kann das Vanilleextrakt hinzugegeben werden, darauf folgt das Pflanzenöl. Alles gut vermengen.
  • 6. Bei niedriger Stufe deines Mixers kommt nun die Hälfte des Mehl-Mixes hinzu. Vermenge alles kurz und gebe dann die Hälfte der Milch/Essigmischung hinzu. Wiederhol den Vorgang bis alles gut vermengt ist.
  • 7. Nun den recht flüssigen Teig in die Cupcake Papierförmchen geben, ca. 2/3 voll.
  • 8. Nun kommen die Cuppies in den vorgeheizten Backofen für ca. 14-18 Minuten. Ich reduziere die Temperatur nach 10 Minuten von 180 Grad auf 160 Grad, da mein Ofen sehr heiss wird. Somit werden die Cupcakes oben schön rund. Wenn ihr euch nicht sicher seid, ob sie fertig sind: Macht ruhig den Zahnstochertest. Wenn er sauber aus den Cuppies rauskommt, sind sie fertig. Achtet darauf, das sie nicht verbrennen, ggf. ist bei eurem Ofen 18 Minuten zu lang – daher bitte drauf achten.
  • 9. Nun die Cupcakes noch ein paar Minuten stehen lassen, bevor ihr sie aus dem Blech nehmt. Danach komplett abkühlen lassen.
  • 10. Wenn sie abgekühlt sind, könnt ihr mit dem „frosten“ und dekorieren beginnen. Rezepte für verschiedene Frostings wie z.B. Buttercreme, Marshmallow und Co. findet ihr hier.

Mhmmm lecker!

Für alle die es gern vegan haben, hier geht es zu einem super leckeren Vanille Cupcake Rezept ohne Tierprodukte.

Ich wünsche euch ein super schönes Wochenende ihr Lieben!
Eure niner

Über niner bakes

Hi I'm niner - I blog about cake pops, cupcakes & super healthy things: green smoothies, matcha, super foods & more! Welcome to my blog, I am thrilled you're here :)

73 Kommentare

  1. oh my! can these look any more perfect? i think not!

  2. Hi Niner,
    Yes, I hear you on the „sometimes food“. I completely agree!
    The only thing I wish is that I didn’t want sweets… I bake lots but still want to eat them. ;-) Chocolate chip cookies are a major weakness though, so at least my blog isn’t about that. lol.

    Your cupcakes look adorable (looks like we have the same taste – thumbs up!), and I love the photos btw. Great background shots. Glad your friend loved the cupcakes – will have to try them too!

  3. Simply lovely!
    I was just at the store Sat and those sprinkles were waving me.
    Now I think I should get them…

  4. Hallo Niner :) bin grade dabei die Cupcakes zu backen und im Grunde bin ich total zufrieden. Nur backen die bei mir nicht so gleichmäßig hoch wie bei Dir… Hast Du da einen Tipp? Wie stellst Du den Ofen ein? Umluft oder Ober-/Unterhitze?

    Liebe Grüße!!

  5. Hi Niner! The cupcakes look awesome, and I’m glad they’re a healthier version! Can I substitute the milk for almond milk?

  6. Hi,
    should i use the full cream milk or the low fat milk? and what if i change the raw cane sugar to normal sugar? will that be ok?

    thank you so much!

    • Hi there,
      you can definitely use normal sugar, thats nor a problem at all. I usually use no low fat milk because I like a richer taste, if you have no problem with that, you can use low fat milk of course, thats totally up to you =)
      Many blessings,
      niner

  7. Ive just made my 3rd batch of these and think they are delicious! I love that they are lower in fats/sugars (I use 1/2 cup of sugar and cant tell the difference). Just wondering what the vinegar does?? I didn’t have vinegar for my first two batches as I didn’t have any, however, Ive used vinegar for my 3rd batch, but they’re still in the oven so haven’t tasted the difference yet.

    • Hi Tash,
      the vinegar+milk act just like buttermilk. I find it easier to always have vinegar and milk in my kitchen than buttermilk.
      I am glad you love the recipe, whether it is with vinegar or without :) You can definitely leave it out :)
      Blessings,
      niner

  8. HI! I am going to try out this recipe for my 6 year olds birthday and I was wondering how you think it would turn out as a cake with carmel filling and vanilla frosting? Thanks for the input! Julie

  9. HELLOOOOO =D
    by cane sugar u mean icing sugar?
    actually, its written CANE SUGAR on the icing sugar i use, and it is powdered not granulated.
    and if i use regular sugar then i will be using it in granulated form right?
    thanx :)

  10. Hi- Should the whole wheat flour be ‚pastry‘ flour? Or is standard whole wheat flour okay?

  11. Great recipe!!! I was wondering can I substitute the vegetable oil for applesauce?

    • Hi Renate,
      thank you so much.
      I have never tried to substitute the oil with a sauce (which obviously does not contain much oil/fat).
      You can try it out and let me know how it went.
      Blessings,
      niner

  12. I would love to make his recipe with the hidden Oreo and marshmallow frosting for my sons birthday. Do you think it’ll work?

  13. Hi Niner! I love all of your recipes, they look so Delicious. I’m thinking of making these for the superbowl but I have a question. If I make these in mini cupcake liners then how many cupcakes would that make.
    P.S. I love your pictures. You make everything look so amazing.

    • Also one more thing. Can I leave vinegar out of this recipe and just use whole milk and if I do that will it still be lowfat?

    • Hi Rachel,
      thanks for commenting and for enjoying my blog :)
      I am so sorry for my late response. Did you end up baking them?
      Whole milk is not low-fat unfortunately. You can leave out the vinegar but I would recommend using it.
      Many blessings,
      niner

  14. Can I use whole wheat pastry flour?

  15. These look fabulous! Can you tell me anything about the texture? And do you think this recipe would work for a small cake instead of cupcakes? I’m thinking of using your recipe to make a smash cake for my daughter’s first birthday, and I just want to make sure that the cake is soft enough to smash easily. Thank you!

  16. Could I substitute butter for oil?

  17. Just made these they are yum, the only thing I did different is that I substituted the vanilla extract for strawberry flavour
    Thank you for sharing the recipe x

  18. Hey, these really look amazing! I was wondering if it is posible to replace the sugar with a liquid sweetener, such as maple syrop? Thank you so much!! :)

    • Hi Kate,
      I have never tried those yet with liquid sweetener, although that method would be much healthier than regular sugar (maple syrup or agave would be perfect) – I will try it soon, let me know how they turn out?
      Happy baking :)
      niner

  19. Hi ,
    I am so happy to have found your page, Ive seen amazing recipes ! I was wondering if this recipe could be made into a cake?
    Thank You !

  20. hi niner.. it’s my first time to visit your blog and i loved it.. btw, can i use all purpose flour instead of whole wheat flour? thanks.. :-)

  21. Wish I had known I could use buttermilk. I happened to have had it in the fridge from some skinless fried chicken I made. I think that would have been great. I also agree with one of the posters above about the sugar. 1/2 cup is fine especially if you are frosting. All in all nice recipe and my daughter had a great time making them with me! Thanks for posting. I cook often but I am not much of a baker – never was and never will be.

  22. Fantastic recipe, the best of all whole wheat cake recipes I have tried so far. Perfect and moist!

  23. Hi niner,
    my batter was really watery and it took 1 hour to bake in the oven i had trouble making these cupcakes I will like to have some of your suggestions

    • Hi Adelle,
      wow this is weird. So sorry this happened!
      My suggestion is: You must have used too much liquids, too much milk or oil – this is the only thing I can think of right now. I have no idea how it would take 1 hour, this is really long.
      Hope you have a much better luck next time.

  24. Btw i bookmarked your blog it is amaze!!!

  25. Hi Niner
    I tried it again and it was a great success you are a genius your suggestions really helped a lot

    Adelle

  26. Hey Niner! Quick Question Curious how you would suggest making these sugar free? I’m sure you wouldn’t lol but my child has a grain + sugar intolerance and I’m looking for a whole wheat cupcake recipe that is sugar free…maybe use granular stevia or maybe stevia drops instead (5 drops = 1t sugar)? I’d love to use honey…Thanks!

    • Hi there Jen,
      thanks for commenting =)
      You could use honey, agave nectar or maybe eben coconut sugar? That should work for allergies, dont you think?
      Stevia I never tried out but that would work fine too!
      Many blessings!

  27. Truly delicious, but they don’t taste healthy, but greasy due to the oil…

    • Hi Otje,
      I honestly agree now but I did not see it earlier when I made the recipe. I liked it that way. I might comment on it and tell people to use a little less oil.
      Thanks for your comment and I wish you a merry Christmas next week :)

  28. Hi Niner! I have just made this cupcakes. My home now smells heavenly! Just one thing, my tops wasn’t flat and puffed so high! Haha! Oh wells. Still edible and delicious! Thanks for the recipe :)

  29. Hi, this is great recipe, I mill my own grain so I used soft white wheat and sifted out the fiber, and I don’t use vegtable oil so I used coconut oil. They were not greasy at all. They were perfect. My son wanted a strawberry cake I used this recipe but added strawberry jello powder to it after I mix all ingredients. Delicious!!! Thank you

  30. I made these for my daughter’s bday with strawberry frosting and they are very good! I used whole wheat pastry flour which is great for baking, turns out lighter. And subbed coconut oil and coconut milk. My only complaint was this recipe only made 12 VERY small cupcakes that didn’t even reach the top of my liners, you may want to consider doubling the recipe if you want full cupcakes, or any more than 12.

  31. I made these vanilla cup cakes…. Used butter instead
    Of oil and a little strawberry jelly powder ….. And they turned out super …. Felt great to eat these healthy cup cakes… I also topped with a light cheese cream frosting … Yummy

  32. I made this into a small cake this evening, and was very happy with the flavor and texture of recipe. Very satisfying with tea, or a nice glass of milk. Will most definitely be making again. Thank you!

  33. Thanks for this recipe!
    They turned out well for me; my friend thought the cake part wasn’t sweet enough, but I thought it was just right. I added jimmie sprinkles to make them confetti/funfetti cupcakes!
    Mine also needed to bake a few minutes over 18, but that may have been due to my filling the cups too full.(?)
    Thanks again!!

  34. Just made a batch of these and we loved it !! Will be making these more often now ! With a lot of digestion issues with my 2 girls I try to use whole wheat flour and these weremails perfect ! Thanks for sharing this recipe

  35. I.have been making these repeatedly over the past few days.Amazing share.thank you so much. A whole wheat bake yet so soft and tasty.today I had a craving once again. But I was out of vanilla essence and baking powder. So I used cinnamon nutmeg powders and almond essence. Also in place of baking powder I increased the amount of baking soda by 1/2 tsp and vinegar by 1/2 tsp .I also halved the amount of sugar and added a shredded banana and still the final product was as amazing . this recipe is a keeper .thank you ever so much

  36. Do we have to use a mixer? Would a spatula work for mixing? What if we omit the vinegar?

  37. Love it! Is it okay if I omit the vinegar?

  38. Thanks! These look amazing! I tried them and now they are in the oven baking. I usually fail at baking, but it seems these are a no fail type. I can’t wait! Hopefully, they are good!

  39. Hai Ninte,

    I used the method mentioned in your blog. This is for the first time I am reading your blog and I must say cupcake was awesom!! A big thank you to you!!!

    The taste reminds me one of the sweet from my native place called unniyappam ????

  40. Hai Niner,

    I used the method mentioned in your blog. This is for the first time I am reading your blog and I must say cupcake was awesom!! A big thank you to you!!!

    The taste reminds me one of the sweet from my native place called unniyappam ????

  41. I am doing a school project and was wondering if you could use gluten free rice flour instead of wheat flour to make these cupcakes.

  42. in the recipe you mention vinegar, what vinegar do you use?

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