8 Healthy yet DELICIOUS Frosting Recipes for Cupcakes

A cupcake isn’t quite complete without the decadent frosting on top and who doesn’t love the frosting on a cupcake? I know i do and would love to lick up every bit of the cupcake frosting if not for those calories.So, here are some HEALTHY (Yes, you read it right) frosting recipes for you to try on your cupcakes 🙂

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1. Skinny Cream Cheese Frosting

  • 1/4 cup silken-firm tofu (regular or lite) (60g)

  • 1/4 cup plus 2 tablespoons cream-cheese-style spread (Eg. Tofutti non-hydrogenated) (90g)

  • 1/2 tsp pure vanilla extract

  • sweetener of choice (Use either powdered sugar or powdered stevia as liquid sweeteners would make the frosting runny)

  • up to 2 tbsp milk of choice (To thin the frosting down to the desired consistency)

  1. Blend everything together in a small food processor.

  2. Store the frosting in the refrigerator if you are not using it immediately. Frosted cupcakes are best to be kept in the refrigerator.

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2. Healthy Chocolate Frosting

  • 1 can (13.5Oz)  full-fat coconut milk (or coconut cream)

  • 1/4 cup plus 1 tbsp cocoa powder

  • 1/2 tsp pure vanilla extract

  • sweetener to taste

  1. Open your coconut milk, and if it’s not already super-thick, leave the can uncovered in the fridge overnight. Try not to shake the can too much before opening. If you can hear the liquid inside the can, it’s probably too thin to work for this recipe. Or if you want a no-fail option, buy coconut cream instead.

  2. Once thick, transfer only the creamy part to a bowl, leaving the watery part out. Whip in your cocoa, vanilla, and sweetener. Stored uncovered in the fridge, the mixture gets even thicker.

3. Peanut Butter Frosting

(Makes about 2/3 cup)

  • 1/3 cup silken-firm tofu (70g)

  • 3 tbsp peanut butter

  • Pinch of salt

  • 1/2 tsp vanilla extract

  • 2-3 tbsp powdered sugar

  1. Blend everything together. This frosting is thicker when cold.

* For chocolate frosting, just omit the peanut butter and add cocoa powder

*For vanilla frosting, just omit the peanut butter

4. Peanut Butter Greek Yogurt Frosting

  • 8 oz Greek yogurt (plain or vanilla, nonfat or low fat)

  • 3 Tablespoons peanut butter

  • 2 Tablespoons cream cheese (low fat or full fat)

  • 2 Tablespoons maple syrup

  • 2 teaspoons vanilla extract

  1. Add Greek yogurt and peanut butter to a medium bowl.  Beat on medium speed for 1 minute until combined.

  2. Add the cream cheese and maple syrup, beat for 2 minutes until combined and creamy.

  3. Add the vanilla extract and beat until smooth. Taste the frosting and add more maple syrup if desired. Cover frosting tightly and store for up to 3 days in the refrigerator.

5. Mint Chocolate Frosting

  • 1 can (13.5oz) full-fat coconut milk

  • 1/8 tsp pure vanilla extract

  • 1/4 tsp plus 1/8 tsp pure peppermint extract

  • 1tbsp powdered sugar

  • optional: few drops green food coloring

  • optional: chocolate chips or mini chocolate chips

  1. Open the coconut milk, and if it’s not already super-thick, leave the can uncovered in the fridge overnight. (Don’t shake the can before you open it.) The coconut milk should get very thick. You can use coconut cream too.

  2. Once thick, transfer only the cream part to a bowl and whip in your sweetener till stiff peaks form

  3. Best to store frosted cupcakes in the fridge, or frost at the last minute, so icing stays firm.

6. Strawberry Frosting

  • 1 can (13.5Oz)  full-fat coconut milk

  • 2-4 strawberries (Using more strawberries more will make a thinner mousse)

  • 1/4 tsp pure vanilla extract

  • 2 tbsp powdered sugar

  • tiny pinch salt

  1. Open the coconut milk, leave the can uncovered in the fridge overnight. (Don’t shake the can before opening.) It should get very thick.

  2. Once thick, transfer just the thick part to a bowl (leave out the watery bit at the bottom of the can, for a thicker mousse) and blend with all other ingredients.

  3. Stored uncovered in the fridge, the mixture gets even thicker.

7. Pumpkin Frosting

  • 1 can (13.5Oz) coconut milk

  • ¼ cup freshly roasted pumpkin

  • 1 tablespoon honey

  • ½ teaspoon cinnamon

  1. Scoop solid cream off the top of a can of coconut milk

  2. Place the coconut cream, pumpkin, honey and cinnamon in a blender

  3. Puree till mixture becomes thick and smooth. Store in the refrigerator.

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8. Greek Yogurt Frosting

  • 1 cup Greek Yogurt

  • 1 tsp of vanilla extract

  • ½ cup of powdered sugar

  1. Whisk all the ingredients until they become thick

  2. Refrigerate to thicken the frosting and spread onto cupcakes

These healthy frosting recipes are not only delicious but are at the same time healthier than regular frostings. With these healthier frosting recipes, you need not  feel so guilty whenever you eat a cupcake!

Here at Cup.Cakes Singapore, you are able to order healthier versions of cupcakes simply by requesting and stating it in the order form! Place your orders for a healthy yet delicious cupcake today!

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