Healthy Yellow Cupcakes
A pale and pretty pumpkin orange peeks through this yellow cake cupcake. However, if need to hide the nutritious value of this cupcake; conceal all edges with extra frosting - loaded with beetroot powder!
My Healthy Yellow Cupcake recipe is made in minutes. Thanks to the pumpkin and yogurt the crumb is moist. No one would know the traditional yellow cake flavor is packed with vitamins A, K, iron, calcium and potassium.
Ninja Note: Enhance the nutrition value of the cupcake by adding beetroot powder to the frosting. (Any beetroot powder flavor will disappear in the sweet frosting. But, the health benefits will remain.)
This recipe is adapted from Jessica Seinfeld's Deceptively Delicious yellow cake recipe.
- 1 box of your favorite yellow cake mix
- 1 cup of canned pumpkin puree
- 3 tablespoons canola oil
- 3 large eggs
- 1 container (6 ounces) of maple yogurt (vanilla works, too)
Yields: 12 medium healthy cupcakes + 24 mini healthy cupcakes
Combine all the ingredients (in a large bowl!) with an electric mixer until the batter is smooth.
Divide into muffin tins lined with cupcake cases.
Bake at 350° for 24 minutes for medium cupcakes, 18 minutes for mini cupcakes.