Simply Made Vanilla Cupcakes


  • 1 1/4 cups spelt flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp himalayan salt
  • 2 eggs
  • 1/2 cup crushed pineapple
  • 1/4 cup coconut sugar
  • 1 Tbsp pure vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1/2 cup  unsweetened almond milk + 1/2 tsp vinegar


  • Preheat your oven to 350 degrees
  • Prepare a 12 cup muffin pan with cupcake liners.
  • In a large bowl, mix the whole wheat flour, baking powder, baking soda and salt, set aside.
  • In a separate bowl, add the vinegar to the milk, and mix.
  • In another bowl, add the eggs,pineapple, sugar, vanilla extract and coconut oil and mix.
  • Slowly add in the flour and milk mixture.
  • Stir until everything is combined.
  • Pour the batter evenly to fill up the cupcake 2/3 full.
  • Place in the oven and bake for about 14-18 minutes or a toothpick comes out clean.
  • Allow to cool completely, then frost with desired icing (recipe below).
  • Top with colorful chocolate Easter eggs and sprinkles.
  • ENJOY!!

Makes 12 cupcakes ~ Per cupcake (with frosting) ~ 181 calories, 28gr Carbs, 6gr fat, 5gr protein, 18gr sugar, 2gr Fiber

Frosting Ingredients

  • 2 cups plain  Greek yogurt
  • 1 cup powdered sugar
  • 2 tsp pure vanilla extract


  • Place a fine-mesh strainer over a small bowl.
  • Place yogurt into the strainer.
  • Wrap with plastic wrap and place in the fridge to drain excess liquid from yogurt, (at least two hours and preferably overnight).
  • Whisk all ingredients with an electric hand mixer on medium speed until thicken (about 2 minutes).
  • Cover and place in the fridge for 30 minutes.
  • Recipe makes enough frosting for 12 cupcakes.