Here's a new cupcake recipe for you! This health(ier) recipe is made with real food ingredients such as butter and Einkorn flour. This recipe makes a beautiful dozen of moist, yummy cupcakes, complete with buttercream frosting.
I've come to realize that I need to build more little celebrations into our lives. I default to being very practical and day-to-day, but my 13-year-old daughter, in particular, thrives on surprises and special occasions. And really, why not try to build a little more magic into our days? Especially now, with the chaos of 2020 in full swing. We need some little celebrations.
So, yeah, cupcakes! This recipe uses Einkorn flour, which is an ancient variety of wheat that is naturally lower in gluten and higher in protein than modern wheat. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems. Einkorn also has a superior nutrient profile compared to modern white flour, even though it does not have added vitamins like conventional flour does.
And what about the frosting? None of that way-too-sweet, overpowering frosting here. These cupcakes have a just-sweet-enough buttercream frosting, made with half the sugar and more butter than the typical frosting recipe. Trust me, it's still sweet enough and just right.
Want sprinkles on your cupcakes? Try sprinkling finely-chopped chocolate on top.
Vanilla Einkorn Cupcakes with Buttercream Frosting
Makes 12 cupcakes
Vanilla Einkorn Cupcakes:
1 stick (1/2 cup) butter, melted
1&1/3 cups Einkorn all-purpose wheat flour
1/2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/2 tsp finely ground celtic sea salt
1/2 cup sugar, preferably organic
1/4 cup sucanat
1/2 cup whole milk kefir (or substitute buttermilk, or yogurt thinned with a little milk)
2 eggs, preferably from pastured hens
1 tsp vanilla extract
Vanilla Buttercream Frosting (recipe follows)
Preheat the oven to 350F.
Melt the butter in a small saucepan over low heat. Allow to cool a bit.
Line your muffin tin with paper liners. I like If You Care unbleached muffin papers because they are naturally non-stick!
In a medium bowl, combine the Einkorn flour, baking powder, baking soda, and salt. Whisk it all together until well-mixed.
In a large bowl, mix together the butter, sugar, and sucanat.
Combine the kefir, eggs, and vanilla in a small bowl. Use a fork to mix it all together.
Mix the kefir mixture into the butter mixture.
Mix the flour mixture into the wet ingredients. Mix just until everything is well-combined.
Scoop the batter into the paper cups. I like to use a 3-Tb scoop, which makes it really easy to have evenly-filled muffin cups. With this recipe, the 3-Tb scoop should be filled only about 3/4 full to end up with the right amount for each muffin.
Bake the cupcakes at 350 degrees for 20-22 minutes, until they are set.
Remove from the oven and allow to cool completely before frosting.
Vanilla Buttercream Frosting:
1 cup organic powdered sugar
1 stick (1/2 cup) of butter, softened
dash fine celtic sea salt
1 tsp vanilla extract
1 Tb whole milk
Beat the butter, powdered sugar, and salt together for several minutes using a mixer, until it is nice and fluffy.
Beat in the vanilla extract and milk for several more minutes.
Using a spatula or butter knife, spread the frosting over the cupcakes. Or, if you want to get fancy, use a plastic baggie to make a piping bag for the frosting. There's a nice tutorial here that shows how to make piping bags with different shapes for frosting.
If desired, add sprinkles, such as finely-chopped chocolate.
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