Healthy Chocolate Cupcakes For Kids (Fluffy & Moist!)

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My favorite recipe for the best healthy cupcakes for kids! I’ve lightened them up with Greek yogurt, and they contain no refined sugar. They’re incredibly easy to make, moist, rich, and chocolatey – the ideal guilt-free treat for my whole family to enjoy! My recipe comes together in just over 30 minutes using simple, clean ingredients. Plus, my healthy chocolate frosting is made with avocados instead of cream cheese!

You have to try these the next time you have a craving for chocolate cupcakes. They’re perfect for kids because they’re healthier than typical cupcakes, but taste like the real deal. I can guarantee that everyone who tries them will love them!

My low sugar cupcake recipe is super easy to make and clean, while still super decadent and chocolatey! I’ve also included notes on substitutions for different dietary restrictions that all work really well.

I’ve also used this cupcake recipe and topped it with my chocolate orange frosting, which is a fun way to switch things up. And if you and your kids like these, be sure to check out my peach cupcakes and lemon cupcakes, too or any of my low sugar desserts that kids love!

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🥘 Ingredients

I’ve broken up the ingredients below for the cupcakes and the frosting. While this recipe has several ingredients, I bet most of these are already in your pantry!

Coconut Oil: I always melt it before mixing it with the rest of the ingredients.

Eggs: I always make sure the eggs are at room temperature for the best results.

Plain Greek Yogurt: I like to make these healthy chocolate cupcakes with greek yogurt! I use Vegan Greek yogurt for a vegan substitution. If you do not need to substitute, any brand of plain greek yogurt will work.

Unsweetened Almond Milk: Any plant milk will work. I use unsweetened milk to keep the sugar to a minimum.

Honey: To make this healthy chocolate cupcake recipe vegan, I’ll use maple syrup. Otherwise, honey is a great all-natural sweetener.

Unsweetened cocoa powder: This ingredient is critical for that deep chocolate flavor in these sugar free cupcakes for toddlers and kids.

White Whole Wheat Flour: White whole wheat flour is made from white wheat (vs. red wheat for whole wheat flour), and has a lighter taste and texture (similar to all purpose flour), but is equivalent to whole wheat flour from a nutritional standpoint! Whole wheat pastry flour would also work well in this recipe. I use Gluten Free 1:1 Baking Flour for a gluten-free option.

Baking Powder & Salt: The salt enhances the other flavors in the recipe, while the baking powder gives the healthy kids cupcakes a light and fluffy texture.

Avocado: The secret ingredient in this frosting instead of cream cheese! The avocado makes this frosting smooth and creamy.

👩🏽‍🍳 How To Make Low Sugar Chocolate Cupcakes

Learn how to make my low sugar chocolate cupcakes for your kids, and top them with my delicious frosting!

Prep The Tin: First, I line a muffin tin with paper cupcake liners and set that aside. Depending on the type of liners I am using, sometimes I will spritz them with avocado oil spray. Your preferred baking spray will work too. Silicone liners don’t usually require spraying, but you can still spray them to make sure the cupcakes don’t stick!

Mix Wet Ingredients: In a large bowl, I mix together melted coconut oil and eggs. Then, I add Greek yogurt, almond milk and honey to the same bowl and give it all a good mix.

Mix Dry Ingredients: In a smaller bowl, I’ll whisk together cocoa powder, wheat flour, baking powder and salt.

Then, I combine the wet and dry ingredients in a larger bowl and mix well. 

Add Cupcake Batter To Tin: I’ll ladle the cupcake batter into each section of the muffin tin, filling it about 2/3 of the way.

Bake: I bake these in a 350 degrees Fahrenheit oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before adding the frosting.

Make The Frosting: While the cupcakes are baking and cooling, I’ll make the frosting. First, I’ll peel the avocado and add the remaining frosting ingredients to a large bowl.

With an electric mixer, I’ll beat the ingredients on low until nice and smooth.

Frost Cupcakes: When the cupcakes have cooled completely, I’ll use an offset spatula to frost each cupcake. Pastry bags or zip top bags are also a quick and easy way to frost cupcakes. From there, feel free to add on any toppings you like!

Serve and enjoy!

📖 Variations

There are several different ways to alter this recipe so vegan or gluten-free kiddos can enjoy this recipe, too.

Chocolate Cupcakes With No Milk: I swap the cow’s milk for almond milk or any plant-based milk. Just make sure to choose an unsweetened variety so you can avoid added sugar.

Egg-Free Cupcakes: I simply swap the eggs for what’s known as “flax eggs.” For each egg, swap it for 1 tablespoon ground flax seeds mixed with 3 tablespoons of water. Let the mixture sit for at least 10 minutes and then just mix it into the batter the way you would regular eggs.

Make This Recipe Vegan & Dairy-Free: In addition to switching the eggs for flax eggs, I also substitute the Greek yogurt for vegan Greek yogurt and honey for maple syrup or agave.

Mini Cupcakes: To turn these into mini healthy cupcakes for toddlers, I fill each mold 1/2 full instead of two-thirds. 

🧁 Healthy Cupcake Toppings

Sometimes I like to create a toppings bar for my kids so they can decorate their own cupcakes after we frost them! Here are some of my favorite healthy toppings:

Fresh Or Dried Fruit: Fresh blueberries, raspberries or even sliced strawberries all work well, or try diced dried apricots or dates. You can also crush up some freeze-dried raspberries, strawberries, mangoes, or bananas and sprinkle them on top.

Crunchy Toppings: Try coconut flakes, cacao nibs, chopped nuts (almonds, walnuts, and pecans all work well), roasted pumpkin seeds, dark chocolate shavings, or my low sugar granola!

Nut Butter Drizzles: Almond butter, cashew or peanut butter add richness and healthy fats without any refined sugar.

🍽 Serving Suggestions

Healthy cupcakes are delicious served as is. I’ll use them for a healthy dessert for my kids, but they’re also great served at birthday parties or other special occasions. I also like to tuck this in snack boxes for a plane ride or a road trip as a sweet little surprise! If you’re looking to add them to a bigger spread, here are a few other dishes to help you out!

Fruit: I try to balance out the sweet treats with wholesome dishes. I like to serve this with a healthy fruit salad or fruit filled pancake tacos.

Beverages: Wash these delicious cupcakes down with a refreshing strawberry milk tea, or a broccoli smoothie to add some veggies with a sweet treat! 

Other Desserts: What’s a delicious cupcake served without ice cream? A big scoop of lychee ice cream, vegan matcha, chocolate banana ice cream, or caramel ice cream would be a decadent indulgence!

🧊 Storing And ♨️ Reheating

I’ve broken down storage options for unfrosted and frosted cupcakes below. Remember to allow the healthy toddler cupcakes to cool completely before storing. This prevents condensation from forming, which can make them soggy.

Refrigeration: For longer storage (up to a week), I’ll place the airtight container of frosted or unfrosted cupcakes in the refrigerator. 

Room Temperature: To store at room temperature, I’ll place the cooled cupcakes in an airtight container. I have used either a plastic container with a tight-fitting lid or a resealable plastic bag – both will work. Store the container at room temperature if you plan to eat the cupcakes within 1-2 days. Keep them in a cool, dry place away from direct sunlight and heat.

Since the frosting in this recipe is stable, frosted cupcakes can also be stored at room temperature for up to 1-2 days, following the steps above.

Freezing: When freezing, I wrap each unfrosted cupcake individually in plastic wrap or aluminum foil, then place them in a freezer-safe airtight container or resealable bag and freeze for up to 3 months. To thaw, I leave the cupcakes at room temperature for a few hours or overnight.

I do not recommend freezing frosted cupcakes as the frosting may separate during thawing.

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