Skinny Vanilla Cupcakes

  • Author: Nicole Dawson
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 1x


There’s no way you’ll want to bypass these vanilla-infused cupcakes. Pair with your favorite frosting or top with a berry puree and you won’t go wrong!



  • 1/2 C. vanilla dairy-free yogurt
  • 2/3 C. coconut milk (use vanilla flavored for more intensity)
  • 1/4 C. natural applesauce
  • 3 TB. melted coconut oil
  • 3/4 C. cane sugar
  • 1 1/2 tsp. pure vanilla extract
  • 1 1/4 C. all-purpose flour (or sub Bob’s 1-to-1 Gluten Free Flour)
  • 2 TB. tapioca flour (cornstarch will also work)
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt


  1. Preheat oven to 350°.
  2. Fill muffin tin with cupcake liners.
  3. In a medium-sized bowl, whisk together wet ingredients. Yogurt, coconut milk, applesauce, coconut oil.
  4. Add in sugar and vanilla extract.
  5. In a mixer bowl, sift in flours (all purpose and tapioca), baking powder, baking soda and salt.
  6. Pour in liquids and blend until incorporated but don’t over mix. Using a paddle attachment works great here.
  7. Fill cupcake liners 3/4 full and bake 22-25 minutes, until toothpick inserted in middle comes out clean.
  8. Transfer to cooling rack and cool completely before frosting.

  • Category: Dessert
Recipe Card powered by