Healthy Cupcakes

In light of Ovarian Cancer Awareness month, we are sharing five healthy cupcake recipes to help you with fundraising ideas for Ovarian Cancer Australia! As a not-for-profit and self-funded organisation, fundraising provides a significant part of Ovarian Cancer Australia’s income. If you would like to register, click here.


Decadent Gluten-Free Chocolate Cupcakes 

Ingredients for whipped ganache frosting  

  • 3/4 cup full fat can coconut milk  
  • 10 ounces organic dark chocolate, chopped  

Ingredients for cup cakes 

  • 3/4 cup buckwheat flour  
  • 1/2 teaspoon xanthan gum  
  • 1/2 cup + 1 tablespoon raw cacao powder  
  • 3/4 teaspoon aluminum free baking powder 
  • 1/4 teaspoon salt  
  • 3/4 cup coconut sugar (granulated)  
  • 4 tablespoons mashed avocado (level-tablespoons)  
  • 2 eggs, whisked  
  • 1 teaspoon pure vanilla extract 
  • 1/2 cup lukewarm dairy-free milk (e.g. almond, hazelnut, cashew)  


In a small, heavy saucepan, heat coconut milk until it begins to simmer. Place the chopped chocolate in a medium sized bowl and pour the cream over the chocolate pieces. Allow the coconut cream to sit on the chocolate for a minute until the chocolate starts to melt, and then gentle mix together until mixture is smooth and glossy. Allow to cool at room temperature until firm enough to scoop with a spoon. Set aside.  

Preheat oven to 350F. Line a standard 12-cup muffin tray and set aside. I prefer to use chemical-free parchment paper OR coat muffin wells with coconut oil or melted butter.  

In a large mixing bowl, add in the flour, xanthan gum, cacao powder, baking powder, salt, and coconut sugar and stir thoroughly until combined. Create a well in the centre and add in eggs, vanilla extract, mashed avocado, and dairy-free milk; whisk to combine well. The batter should remain smooth and somewhat ‘thin’.  

Fill the wells in the cupcake tray evenly, about 2/3 full. Bake for 20 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool for ten minutes before transferring to a wire rack.  

Right before you are ready to frost the cupcakes, transfer cooled ganache to large bowl and beat with a hand-held mixer until fluffy. Frost and serve immediately. Freeze any leftover cupcakes in the freezer, unfrosted. Enjoy!  


Carrot Cake Cupcakes  


  • 1.5 cups almond flour  
  • 3/4 teaspoon baking soda 
  • 2 teaspoons ground cinnamon  
  • 1 teaspoon salt  
  • 3 eggs, whisked 
  • 2 tablespoons melted, grass-fed butter (option to use coconut oil)  
  • 1/4 cup maple syrup  
  • 2 cups grated carrots  
  • 3/4 cup finely chopped walnuts  
  • 8 ounces organic cream cheese  
  • 1/4 cup unsalted butter  
  • 1/2 cup coconut sugar  


Preheat oven to 325F. In a large mixing bowl, combine almond flour, baking soda, cinnamon, and salt. In a separate bowl, whisk together the eggs, butter or coconut oil, and maple syrup. Stir in the chopped walnuts and grated carrots; thoroughly combine.  

Pour the batter equally into a paper-lined (or greased) cupcake tin. Bake for 20 minutes, or until toothpick comes out clean. Set aside to cool in the tin for 15-20 minutes.  

In a large bowl, whip together 1/4 cup butter, cream cheese, and coconut sugar until smooth. Once the cupcakes are cool, spread with frosting and sprinkle with remaining chopped walnuts. Delicious and nutritious!  


Lime Coconut Cupcakes  


  • 3/4 cup coconut flour  
  • 1 teaspoon baking powder (aluminum free)  
  • 1 teaspoon salt  
  • 6 large eggs 
  • 3/4 cup coconut syrup  
  • 1/2 cup coconut oil  
  • 3 tablespoons almond milk (or coconut milk)  
  • 1 tablespoon pure vanilla extract 

For frosting:  

  • 1/2 cup grass-fed butter, softened  
  • 2 cups coconut sugar (granulated)  
  • 1 teaspoon full fat coconut milk  
  • 1 tablespoon fresh lime juice  
  • 1 tablespoon finely grated lime zest 
  • 1 teaspoon pure vanilla extract 
  • 1/2 teaspoon salt  
  • Unsweetened desiccated coconut for garnish  


Preheat the oven to 350F. In a large bowl, mix together the coconut flour, baking powder, and salt until combined. Whisk in the eggs, coconut syrup, coconut oil, almond milk, and mix vanilla until batter is smooth.  

Divide battery evenly in a cupcake tray and bake for 20 minutes or until toothpick comes out clean from centre. Allow to cool for 15 minutes before moving to a wire rack.  

In a large mixing bowl, beat together frosting ingredients, leaving aside the desiccated coconut and 1 teaspoon of lime zest to garnish after cupcakes have been frosted. Zesty and tasty!  


Pumpkin Ginger Cupcakes (gluten-free but not dairy-free) 

Ingredients for frosting 

  • 6 ounces mascarpone, at room temperature  
  • 6 ounces cream cheese, at room temperature  
  • 3 + 3/4 cups coconut sugar, granulated  
  • 1 tablespoon pure vanilla extract 

Ingredients for cupcakes  

  • 1 cup brown rice flour  
  • 1/2 cup tapioca flour  
  • 1 teaspoon baking powder, aluminum free 
  • 1 teaspoon salt  
  • 3/4 teaspoon ground ginger  
  • 1/2 teaspoon all spice  
  • 1/4 teaspoon freshly grated nutmeg  
  • 3/4 cup granulated coconut sugar  
  • 3/4 cup melted coconut oil or grass-fed butter  
  • 3 large eggs, at room temperature  
  • 1 + 1/4 cup pure pumpkin puree (option to use sweet potato puree if prefer)  

Ingredients for caramel  

  • 1/2 cup coconut sugar  
  • 3/4 cup full fat coconut cream  
  • 1/2 teaspoon flaky sea salt  
  • 1/4 cup chopped or sliced crystallized ginger, for garnish  


To make the frosting, beat the cream cheese and mascarpone in a large bowl until smooth. Add in the sugar and beat until combined. Beat in the vanilla. Cover and refrigerate until firm enough to spread, approximately for 1 hour.  

Preheat the oven to 350F and line cupcake tin with parchment paper or grease with coconut oil. In a large bowl, combine the flour, tapioca flour, baking powder, salt, and spices. In a medium bowl, whisk together the eggs, coconut sugar, and coconut oil. Combine the wet and dry ingredients and mix until smooth. Add in the pumpkin or sweet potato puree. Whisk again until well combined. Spoon the battery evenly into cupcake tray and bake for 20-25 minutes, or until toothpick comes out clean from centre. Allow to cool for 20 minutes before transferring to a wire rack.  

In a medium saucepan, spread the coconut sugar evenly on low heat, shaking the pan to keep the sugar even. Cook until sugar melted and amber colour forms. Slowly add in the cream, and cook, whisking until smooth. Add in the salt. Transfer the caramel into a heatproof bowl and allow to cool to room temperature.  

Frost the cupcakes and drizzle with the caramel sauce. Garnish with the chopped, crystallized ginger and serve. These are cupcake winners!  


Gluten-Free Vanilla Bean Cupcakes  

Ingredients for cupcakes  

  • 1/2 cup coconut oil  
  • 3/4 cup granulated coconut sugar 
  • 2 large eggs, room temperature  
  • 1 + 1/4 cup all purpose gluten-free flour  
  • 1/4 teaspoon salt  
  • 1 + 3/4 teaspoons baking powder 
  • 1/2 cup dairy-free milk (coconut milk)  
  • 2 teaspoons pure vanilla extract 

For frosting  

  • 1/2 cup grass-fed butter (1 stick)  
  • 1 teaspoon vanilla extract 
  • 3 cups coconut sugar  
  • 2 tablespoons dairy-free milk (coconut milk)  


Preheat the oven to 350F. Line cupcake wells with parchment paper or coat with coconut oil. In a medium mixing bowl, combine oil and sugar. Add in eggs and beat with electric mixer. Add in flour, baking powder, coconut milk, and vanilla extract; beat at medium speed for one minute.  

Spoon batter evenly into cupcake wells. Bake for 20 minutes, or until toothpick comes out clean from centre. Let cool in the cupcake tin for 10-15 minutes. Remove and place on wire rack before frosting.  

For the frosting, beat together the butter and vanilla extract until smooth and creamy. Gradually add in the coconut sugar, one cup at a time, beating well. Alternate one cup sugar and 1 tablespoon coconut milk until all ingredients are blended. Frost and enjoy!  


Recipes adapted from: and  
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