When your sweet tooth craving hits, whip up a batch of these raspberry chocolate cupcakes for a healthier indulgence. A lusciously moist cupcake with sweet and creamy frosting– you’d never guess that it’s packed with healthful ingredients!
Why you’ll love this recipe
- Low in added sugar. These cupcakes are naturally sweetened with ¼ cup of honey and raspberries. Erythritol adds an extra boost of sweetness with no extra carbohydrates or calories.
- They’re lower in fat and calories than traditional cupcakes. These raspberry chocolate cupcakes use Greek yogurt to add tenderness and moisture instead of oil, saving a significant amount of calories and fat per cupcake.
- They’re full of healthy fats. Instead of a dairy-based icing, these muffins use peanut butter for an extra creamy base, which swaps saturated fat with heart-healthy unsaturated fat.
- They are kid (and mom) approved! Your kiddos will love these cupcakes for a celebration or just a fun treat. They can’t tell the difference from a traditional cupcake and you’ll love that they have low added sugar.
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What you’ll need
Flour- This recipe uses 100% whole wheat and all-purpose flour to balance healthy fiber and tender texture. You could also use all 100% white whole wheat flour, which has the benefits of whole wheat with a texture closer to all-purpose.
- Ground flax– Flaxseed is a great plant-based source of omega-3 fatty acids and helps the cupcakes bind together. Use ground flaxseed or grind whole flaxseeds with a coffee grinder before using.
- Milk– Use low-fat milk. Plant-based milk will also work here since it’s only used to thin the batter to the desired consistency.
- Erythritol– This sugar alcohol helps to add sweetness without calories or carbohydrates. Erythritol can cause some GI distress in some people, so if you can’t tolerate it, try substituting it with allulose, another non-calorie sweetener, in equal amounts.
- Honey– A tasty natural sweetener. If you’re out of honey, try swapping for maple syrup in equal amounts.
- Greek yogurt– Using plain, non-fat Greek yogurt helps activate the baking powder and keep the cupcakes moist.
- Dark chocolate chips– Choose dark chocolate that is at least 60% cacao.
- Frozen raspberries– Thaw frozen raspberries to add a little something special to the inside of each cupcake!
- Peanut butter– Creamy peanut butter adds a decadent texture to the icing while adding a dose of healthy and satisfying fat.
- Cocoa powder – Because nothing goes better with raspberries and peanut butter than chocolate! Make sure to use the unsweetened kind.
- Muffin tin
- Hand mixer
How to make this recipe
In a few steps, you’ll have a batch of deliciously decadent chocolate raspberry cupcakes to take to your next party or snack on at home.
- Preheat the oven to 350 degrees F and lightly grease a muffin tin. Mix both types of flour and ground flax in a large bowl to blend evenly. Stir in the baking powder, cinnamon, erythritol, and salt.
- In a separate bowl, beat the egg with a whisk and then add the honey and yogurt, blending until smooth. Pour the wet mixture into the dry ingredients. Stir together while slowly pouring milk to thin the batter, then gently fold in the chocolate chips.
- Add a small scoop of batter to each muffin well, then place raspberries on top of the batter. Top the raspberries with the remaining batter. Place additional raspberries on top of the second layer of batter, then bake the muffins until done.
- While the cupcakes bake, blend the peanut butter, cocoa powder, and sweetener in a small bowl using a handheld mixer for extra fluffy frosting. Allow muffins to cool, then top with frosting and sprinkles.
Frequently asked questions
Using greek yogurt in cupcakes helps to add moisture from the acidity of the dairy. Avoid overbaking the cupcakes to keep them from drying out during baking.
When you’re mindful of the portion and ingredients, all foods can fit into a weight management plan (yes, even cupcakes!). These healthier cupcakes are perfect for enjoying a sweet and satisfying treat while trying to lose weight.
How to store
Since these cupcakes have raspberries, store them in an airtight container in the refrigerator. Enjoy them within 5 days of baking.
If most of your food storage containers lack the room and space for more than a few cupcakes, try using a dedicated cupcake carrier that can store up to 24 cupcakes without smudging the frosting.
Why this recipe works for people with diabetes
Having diabetes doesn’t mean that you have to shun all sweets forever. You just have to get good a planning, portioning, and getting creative. Diabetes-friendly desserts can help you enjoy sweet treats without spiking your blood sugar.
While these cupcakes have carbohydrates, they’re low in added sugar and have more fiber than traditional cupcakes. Fiber helps your body digest sugar more slowly, for a more even rise in blood sugar. Fat from the peanut butter also helps slow the digestion of sugars.
Other dessert recipes you’ll enjoy
Just because you’re managing your diabetes or weight doesn’t mean you need to give up sweet treats! Try these other delicious and healthy desserts.
Healthy Raspberry Chocolate Cupcakes
- Hand mixer
- cupcake tin
- 1 cup 100% whole wheat flour
- 1/2 cup ground flaxseed
- 1 cup all purpose flour
- 3/4 cup low fat milk up to one cup to get batter to desired consistency.
- 1/3 cup erythritol
- 1/4 cup honey
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 dash salt
- 1 tablespoon ground cinnamon
- 1/3 cup low fat Greek Yogurt plain
- 1/3 cup dark chocolate chips at least 60% cacao
- 1 cup frozen raspberries thawed
- Preheat oven to 350 F. In a large bowl, mix together flour, flaxseed, baking powder, cinnamon, erythritol, and salt. Blend until evenly combined.
- In a seperate bowl, beat the egg and add in the honey and yogurt. Blend until smooth.
- Pour the liquid ingredients into the dry ingredients. Stir together while slowly pouring the milk in to thin the batter. Add in the chocolate chips and blend evenly.
- Lightly grease a muffin tin and place 2 teaspoons of batter into each muffin cup. Next, lay 2-3 raspberries on top of the batter. Pour remaining batter on top of raspberries to create a "raspberry filling" in the muffin.
- Top each muffin with 1-2 raspberries and bake for 15-20 minutes or until a toothpick comes out clean.
- While cupcakes bake, blend the peanut butter, cocoa powder, and sweetener together with a food processor or handheld mixer for a fluffy and smooth frosting.
- Allow the muffins to cool then top with the frosting and sprinkles.
- Add the milk slowly; you want the batter to have a creamy consistency but not be too runny.
- If erythritol causes stomach upset, try swapping for equal parts allulose.
- Store these cupcakes in the refrigerator for up to 5 days.