Soft • Lightly Sweet • Easy to Digest
You will love these…
- Lower in sugar than regular cupcakes
- Soft texture—easy on teeth
- Uses heart-healthy ingredients
- Festive without being heavy
Makes 8–10 cupcakes
Ingredients
Dry
- 1 cup whole wheat flour (or half whole wheat, half all-purpose for extra softness)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- A pinch of nutmeg
Wet
- ⅓ cup olive oil or melted coconut oil
- ⅓ cup honey or maple syrup
- 2 eggs (room temperature)
- ½ cup plain yoghurt (or Greek yoghurt)
- 1 tsp vanilla essence
Add-ins
- ½ cup finely chopped strawberries or cranberries (fresh or frozen, thawed)
Method
- Preheat oven to 170°C (fan 160°C) and line a muffin tray.
- In one bowl, whisk all dry ingredients.
- In another bowl, gently mix oil, honey, eggs, yoghurt and vanilla.
- Fold wet ingredients into dry—do not overmix.
- Stir in berries.
- Spoon into cupcake liners (¾ full).
- Bake for 18–22 minutes until a toothpick comes out clean.
- Cool completely before icing.
Light Festive Topping (Optional but Lovely)
Yoghurt Snow Frosting
- ½ cup thick Greek yoghurt
- 1–2 tbsp honey
- A drop of vanilla
Mix well and spread lightly on cooled cupcakes.
Garnish ideas
- A single raspberry or strawberry slice
- Finely chopped pistachios
- A light dusting of cinnamon
Senior-Friendly Variations
- Diabetic-friendly: Use stevia-blended honey or reduce sweetener further
- Protein boost: Add 1 tbsp almond flour
- Dairy-free: Use coconut yoghurt
Enjoy cupcakes earlier in the day and pair with herbal tea for better digestion and restful sleep.