Healthy Whole Wheat Blueberry Cupcakes

Cupcakes so healthy you could eat for breakfast?! Yes, please! No butter, oil or refined sugar in these Healthy Whole Wheat Blueberry Cupcakes that are bursting with blueberries and topped with a dreamy, creamy maple cream cheese frosting.

Healthier Cupcakes!

These Whole Wheat Blueberry Cupcakes are hearty from whole wheat flour and bursting with juicy blueberries. They’re lightly sweetened with maple syrup and are sure to satisfy when topped with the dreamy frosting that’s made with cream cheese, Greek yogurt and maple syrup. You won’t miss the butter, oil, or refined sugar that most cupcakes are filled with.

Filling and Fabulous

These cupcakes have all the health and heartiness of a muffin, but since they’re frosted, we’re calling these cupcakes and we’re eating them for breakfast or any time of the day, okay?! Of course, my blueberry streusel muffins, blueberry banana muffins, and my blueberry swirl muffins make some pretty amazing blueberry treats. But these cupcakes are…something special.

One of these cupcakes for breakfast or for a mid-day snack along with a cup of hot coffee or a big glass of fresh orange juice will have you feeling great and energized to conquer the day. They’re filling and fabulous!

Simple and Perfect

The batter consists of simple ingredients that you probably always have on hand. And the best is seeing how some of the blueberries will burst as the cupcakes bake. The frosting is lightly sweet and oh so simple, turns out perfectly creamy and complements these healthy cupcakes so well.

I can’t get over how great these cupcakes taste for how healthy they are! They’re so easy to make and keep great in the fridge for a week full of blueberry bliss.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Whole wheat flour: adds fiber and structure while keeping the cupcakes tender and wholesome. Whole wheat flour adds a heartier texture and more nutritional value over all-purpose white flour. You can sub white whole wheat flour for a lighter texture.
• Baking powder: leavening agent that makes the cupcakes rise and become fluffy.
• Baking soda: leavening agent that gives the cupcakes lift and tenderness.
• Ground cinnamon: adds warm, comforting flavor that complements the maple and blueberry so well.
• Kosher salt: balances the sweetness and enhances the other flavors. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Large eggs: binds the batter and contribute moisture and richness.
• Milk: adds moisture and helps create a smooth, pourable batter. I use nonfat milk, but you can use your favorite.
• Maple syrup: naturally sweetens the cupcakes while adding subtle flavor depth. You can substitute the maple syrup with honey, agave or date syrup, if desired.
• Pure vanilla extract: boosts the overall flavor with a warm, sweet note.
• Fresh blueberries or frozen blueberries: provide juicy bursts of sweetness and add natural color and nutrition.
• Cream cheese: gives the frosting its creamy, tangy base.
• Plain Greek yogurt: lightens the texture of the frosting while adding a bit of tang and boosting the protein. You can use a whole milk or non-fat Greek yogurt.

Supplies:

• 12-cup muffin pan
• Cupcake liners
• Nonstick cooking spray
• Large mixing bowl
• Whisk
• Spatula or wooden spoon
• Electric stand mixer or hand mixer

How to Make Whole Wheat Blueberry Cupcakes

• Preheat oven to 350°F. Line a 12-cup cupcake pan with cupcake liners and spray with non-stick cooking spray.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
• Make a well in the center of the flour mixture and add the eggs, milk, maple syrup and vanilla. Whisk until mixture is thick and well combined.

• Gently fold in the blueberries with a spatula or wooden spoon.
• Divide mixture evenly among prepared cupcake liners, filling each one about 2/3 full.
• Bake for 13-15 minutes or until a toothpick inserted in the center of the cupcakes comes out with a few crumbs on it.
• Let cupcakes cool in pan for 10 minutes before transferring to a wire rack to cool completely.

• To make the frosting, add the cream cheese, Greek yogurt and maple syrup to the bowl of an electric mixer fitted with a whisk attachment (or use a hand mixer and a bowl).

• Beat on medium speed until smooth and spreadable, scraping the sides of the bowl as needed.

• Once cupcakes are cool, frost each cupcake with the maple cream cheese frosting. Garnish with a blueberry, if desired.

Storage

Once frosted, store the cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best flavor and texture.

To freeze, skip the frosting and let the baked cupcakes cool completely. Wrap each one tightly in plastic wrap and place in a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature or warm gently in the microwave.

You can totally enjoy these cupcakes without the frosting as wholesome blueberry muffins! Just follow the same baking instructions and store them at room temperature in a sealed container for up to 3 days or in the refrigerator for up to 6 days.

If you make my Healthy Whole Wheat Blueberry Cupcakes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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