18 Fluffy Quinoa Cupcakes Recipes Healthy

Who says healthy baking can’t be deliciously fluffy? If you’re craving something sweet but want to keep it wholesome, these 18 quinoa cupcakes are your new best friends. Packed with protein, light as air, and bursting with flavor, they prove that nutritious treats can still taste like dessert. Whether you’re gluten-free, health-conscious, or just curious, these recipes will make your taste buds (and your body) happy. Let’s bake!

Chocolate Chip Quinoa Cupcakes

These wholesome cupcakes sneak in protein-packed quinoa for a tender crumb, while melty chocolate chips keep them irresistibly indulgent.

Ingredients:

• 1 cup cooked and cooled quinoa
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/3 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mini chocolate chips (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix quinoa, applesauce, coconut oil, egg, and vanilla until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Stir in 1/2 cup chocolate chips.
5. Divide batter evenly among muffin cups (about 3/4 full). Sprinkle extra chocolate chips on top.
6. Bake for 18–20 minutes until tops spring back when lightly pressed.

The quinoa adds a nutty depth and moist texture—no one will guess it’s hiding in there!

Tip: For extra fluffiness, let the batter rest 10 minutes before baking to allow the quinoa to absorb moisture.

Vanilla Almond Quinoa Cupcakes

These Vanilla Almond Quinoa Cupcakes are a delightful twist on classic cupcakes, with a nutty, wholesome flavor and a tender crumb that’ll have everyone asking for seconds.

• 1 cup cooked quinoa, cooled
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the cooked quinoa, all-purpose flour, almond flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix the melted butter, milk, eggs, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix).
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

The quinoa adds a subtle chewiness that pairs perfectly with the almond’s toasty richness—these cupcakes are a sneaky way to enjoy whole grains without sacrificing dessert decadence!

Tip: For extra almond flavor, top with a sprinkle of sliced almonds before baking.

Lemon Poppy Seed Quinoa Cupcakes

These bright, fluffy cupcakes pack a protein punch thanks to quinoa flour, with a zesty lemon glaze that’ll have everyone asking for seconds.

Ingredients:

• 1 cup quinoa flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 2 large eggs, room temperature
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1/2 cup plain Greek yogurt
• For the glaze: 1 cup powdered sugar + 2 tbsp lemon juice + 1 tsp lemon zest

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together quinoa flour, almond flour, baking powder, salt, and poppy seeds in a bowl.
3. In another bowl, beat eggs, maple syrup, coconut oil, 1/4 cup lemon juice, and 1 tbsp lemon zest until smooth. Fold in Greek yogurt.
4. Gently mix dry ingredients into wet batter until just combined (don’t overmix). Divide batter evenly among muffin cups.
5. Bake for 18–20 minutes until tops spring back when pressed. Cool completely.
6. Whisk powdered sugar, 2 tbsp lemon juice, and 1 tsp lemon zest for the glaze. Drizzle over cupcakes.

The quinoa flour gives these cupcakes a nutty depth that balances the tangy lemon—perfect for brunch or an afternoon pick-me-up.

Tip: For extra moisture, brush cooled cupcakes with a teaspoon of lemon juice before glazing.

Blueberry Quinoa Cupcakes

These wholesome cupcakes pack a protein punch from quinoa and burst with juicy blueberries—perfect for a grab-and-go breakfast or a lightly sweet snack.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together cooked quinoa, all-purpose flour, almond flour, maple syrup, coconut oil, eggs, vanilla extract, baking powder, baking soda, and salt until just combined.
3. Gently fold in 1 cup blueberries, being careful not to overmix.
4. Divide batter evenly among muffin cups, filling each 3/4 full. Press a few extra blueberries onto the tops.
5. Bake for 22–25 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

The quinoa adds a subtly nutty texture, while the blueberries keep every bite moist and vibrant—no frosting needed!

Tip: For extra fluffiness, let the batter rest for 10 minutes before baking to allow the quinoa to absorb moisture.

Pumpkin Spice Quinoa Cupcakes

These Pumpkin Spice Quinoa Cupcakes are a wholesome twist on a fall favorite—packed with protein and warm spices for a treat that feels indulgent but sneaks in some goodness.

• 1 cup cooked quinoa, cooled
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together the pumpkin puree, eggs, 1/3 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla until smooth.
3. Fold in the cooked quinoa, then gently mix in the whole wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp salt until just combined.
4. Divide the batter evenly among the muffin cups (about 3/4 full) and bake for 20–22 minutes, until a toothpick inserted comes out clean.

The quinoa adds a subtle nutty chew to these cupcakes, while the pumpkin keeps them irresistibly moist—no one will guess they’re whole grain!

Tip: For extra flair, drizzle with a simple glaze of powdered sugar and almond milk, or top with a sprinkle of toasted pepitas.

Carrot Cake Quinoa Cupcakes

These wholesome cupcakes sneak in quinoa for extra protein, but don’t worry—they still taste like classic carrot cake with cozy spices and a tender crumb.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 ½ cups grated carrots (about 2 medium)
• 1 cup all-purpose flour
• ½ cup brown sugar, packed
• ⅓ cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together 1 cup cooked quinoa, 1 ½ cups grated carrots, ½ cup brown sugar, ⅓ cup melted coconut oil, 2 large eggs, and 1 tsp vanilla extract until combined.
3. Add 1 cup all-purpose flour, 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Stir just until no dry streaks remain.
4. Divide batter evenly among muffin cups (about ¾ full). Bake for 22–25 minutes, until a toothpick inserted comes out clean.

The quinoa keeps these cupcakes moist for days, while the spices and carrots deliver that nostalgic carrot cake flavor in every bite. Tip: For extra indulgence, top with cream cheese frosting and a sprinkle of toasted walnuts.

Banana Nut Quinoa Cupcakes

These Banana Nut Quinoa Cupcakes are a wholesome twist on a classic—moist, nutty, and packed with protein-rich quinoa for a breakfast-friendly treat!

• 1 cup mashed ripe bananas (about 2 medium)
• 1 cup cooked quinoa, cooled
• 1/2 cup chopped walnuts
• 1/3 cup honey
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together mashed bananas, honey, coconut oil, eggs, and vanilla extract until smooth.
3. Fold in cooked quinoa, walnuts, cinnamon, baking soda, and salt until just combined.
4. Divide batter evenly among muffin cups (about 3/4 full). Bake for 20–22 minutes, until a toothpick comes out clean.
5. Cool in the pan for 5 minutes, then transfer to a wire rack.

The quinoa adds a subtle crunch and keeps these cupcakes irresistibly tender—no one will guess they’re gluten-free! Tip: For extra indulgence, drizzle with peanut butter or a sprinkle of turbinado sugar before baking.

Coconut Lime Quinoa Cupcakes

These Coconut Lime Quinoa Cupcakes are a tropical twist on a classic treat—light, fluffy, and packed with bright citrus flavor!

• 1 cup cooked quinoa, cooled
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup coconut milk
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1/2 cup shredded coconut (plus extra for garnish)

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. In a bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a separate bowl, beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, mixing well.
4. Stir in 1/2 cup coconut milk, 1 tbsp lime zest, and 2 tbsp lime juice. Fold in cooked quinoa and 1/2 cup shredded coconut.
5. Gradually add dry ingredients to wet, mixing until just combined. Divide batter evenly among muffin cups.
6. Bake for 18–20 minutes, until a toothpick comes out clean. Let cool before serving.

The quinoa adds a subtle nutty texture, while the lime and coconut keep these cupcakes refreshingly light—perfect for brunch or a sunny afternoon pick-me-up!

Tip: For extra coconut flavor, toast the shredded coconut garnish in a dry skillet until golden before sprinkling.

Matcha Green Tea Quinoa Cupcakes

These earthy-sweet cupcakes pack a protein punch with quinoa and a vibrant matcha kick—perfect for a wholesome yet indulgent treat.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 tbsp high-quality matcha powder
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup melted coconut oil
• 1/2 cup whole milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1 tbsp matcha powder, 1/2 cup sugar, and 1/4 tsp salt.
3. In another bowl, beat 2 eggs, then stir in 1/3 cup melted coconut oil, 1/2 cup milk, and 1 tsp vanilla extract.
4. Fold the wet ingredients into the dry mixture until just combined, then gently stir in the cooked quinoa.
5. Divide batter evenly among muffin cups (about 3/4 full). Bake for 20–22 minutes, or until a toothpick inserted comes out clean.

The quinoa adds a delightful nutty texture, while the matcha keeps these cupcakes light and fragrant—no frosting needed! Tip: For extra flair, dust with powdered sugar or a sprinkle of matcha before serving.

Raspberry Swirl Quinoa Cupcakes

These wholesome cupcakes sneak in protein-rich quinoa for a tender crumb, swirled with a tangy raspberry ripple that’s as pretty as it is tasty.

Ingredients:

• 1 cup cooked and cooled quinoa
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/3 cup raspberry jam (seedless for smoother swirls)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate mixing in flour mixture and buttermilk until just combined. Fold in quinoa.
4. Divide batter evenly among liners. Dollop 1 tsp raspberry jam onto each cupcake, then swirl with a toothpick.
5. Bake for 20–22 minutes until tops spring back when pressed. Cool in tin for 5 minutes, then transfer to a rack.

The quinoa keeps these cupcakes moist for days, while the jam swirl adds a burst of fruity brightness without overpowering. Tip: For extra raspberry punch, warm the jam slightly before swirling—it’ll glide through the batter like a dream.

Chocolate Peanut Butter Quinoa Cupcakes

These decadent cupcakes pack a protein punch with quinoa, while peanut butter and chocolate create a dreamy combo that’ll have everyone asking for seconds.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1/2 cup creamy peanut butter
• 1/3 cup maple syrup
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F and line a muffin tin with 10 cupcake liners.
2. In a blender, combine cooked quinoa, peanut butter, maple syrup, cocoa powder, vanilla extract, baking soda, salt, and eggs. Blend until smooth, about 1 minute.
3. Fold in dark chocolate chips, then divide batter evenly among liners (about 3/4 full).
4. Bake for 20–22 minutes, until tops spring back when lightly pressed. Cool in the pan for 5 minutes, then transfer to a rack.

The quinoa keeps these cupcakes moist and tender, while the melted chocolate chips add little pockets of richness—no one will guess they’re gluten-free!

Tip: For extra flair, drizzle melted peanut butter over the cooled cupcakes and sprinkle with flaky sea salt.

Apple Cinnamon Quinoa Cupcakes

These wholesome cupcakes pack a cozy punch with tender quinoa, sweet apples, and a hint of warm cinnamon—perfect for a guilt-free treat any time of day.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup finely diced apple (peeled)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together flour, baking powder, baking soda, 1 tsp cinnamon, and 1/4 tsp salt.
3. In another bowl, mix applesauce, maple syrup, coconut oil, egg, and vanilla until smooth. Fold in cooked quinoa and diced apple.
4. Gently stir wet ingredients into dry ingredients until just combined (don’t overmix).
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 20–22 minutes, until a toothpick comes out clean.

The quinoa adds a subtly nutty texture, while the apple keeps these cupcakes irresistibly moist—no frosting needed!

Tip: For extra crunch, sprinkle the tops with a pinch of cinnamon-sugar before baking.

Strawberry Shortcake Quinoa Cupcakes

These wholesome cupcakes swap traditional flour for protein-packed quinoa, giving them a tender crumb and nutty flavor that pairs perfectly with sweet strawberries.

Ingredients:

• 1 cup cooked and cooled quinoa
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/4 cup melted butter, cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries
• 1/2 cup whipped cream (for topping)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together cooked quinoa, 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup whole milk, 1/4 cup melted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Fold wet ingredients into dry ingredients until just combined, then gently stir in diced strawberries.
5. Divide batter evenly among muffin cups (about 3/4 full). Bake for 22-25 minutes until tops spring back when touched.
6. Cool completely before topping each cupcake with a dollop of whipped cream and extra strawberry pieces.

The quinoa adds a subtle chewiness that makes these cupcakes satisfying without being heavy, while the juicy strawberries keep every bite fresh.

Tip: For extra flavor, toss the diced strawberries with 1 tbsp sugar and let them macerate while you prepare the batter.

Mocha Quinoa Cupcakes

These rich, fudgy cupcakes pack a protein punch thanks to quinoa, while coffee and cocoa deepen the chocolatey flavor—perfect for a sneaky-nutritious treat!

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 1/4 cup strong brewed coffee (cooled)
• 1/4 cup almond butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Blend quinoa, cocoa powder, maple syrup, coffee, almond butter, eggs, vanilla extract, baking powder, and salt in a food processor until smooth (about 1 minute).
3. Fold in chocolate chips, then divide batter evenly among muffin cups.
4. Bake for 20–22 minutes until tops spring back when lightly pressed. Cool in the pan for 5 minutes before transferring to a rack.

The quinoa keeps these cupcakes moist for days, and the mocha flavor shines without being overly sweet. Tip: For extra decadence, drizzle with melted chocolate or a dollop of whipped coconut cream!

Pineapple Upside-Down Quinoa Cupcakes

These Pineapple Upside-Down Quinoa Cupcakes are a fun, wholesome twist on the classic dessert—packed with tropical flavor and a tender quinoa crumb!

• 1 cup cooked quinoa, cooled
• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup crushed pineapple, drained (reserve juice)
• 1/4 cup unsalted butter, melted
• 1/4 cup pineapple juice (reserved from can)
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 6 pineapple rings (from a 20 oz can), halved
• 6 maraschino cherries, halved

1. Preheat oven to 350°F. Line a 12-cup muffin tin with parchment liners.
2. In a bowl, whisk together flour, baking powder, and salt. In another bowl, mix melted butter, brown sugar, granulated sugar, egg, vanilla, and pineapple juice until smooth.
3. Fold cooked quinoa and crushed pineapple into the wet ingredients, then gently stir in the dry mixture until just combined.
4. Place half a pineapple ring and a cherry half in each liner. Divide batter evenly over the fruit (cups will be about 3/4 full).
5. Bake for 22–25 minutes until tops spring back when touched. Cool 5 minutes, then invert onto a tray to reveal the caramelized fruit topping.

The quinoa adds a nutty chewiness that pairs perfectly with the sticky-sweet pineapple—no one will guess it’s secretly nutritious!

Tip: For extra caramel flavor, brush the pineapple rings with a little melted butter and brown sugar before adding the batter.

Red Velvet Quinoa Cupcakes

These moist, naturally sweetened cupcakes sneak in a protein-packed quinoa base while keeping all the indulgent charm of classic red velvet.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1/2 cup unsweetened applesauce
• 1/3 cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp red food coloring (or 1 tbsp beet powder)
• 1 cup almond flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cream cheese, softened (for frosting)
• 2 tbsp honey (for frosting)

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with 10 cupcake liners.
2. Blend cooked quinoa, applesauce, maple syrup, eggs, vanilla extract, and red food coloring in a food processor until smooth.
3. In a bowl, whisk almond flour, cocoa powder, baking soda, and salt. Fold wet ingredients into dry until just combined.
4. Divide batter evenly among liners. Bake for 20 minutes until tops spring back when touched.
5. While cooling, beat cream cheese and honey until fluffy. Frost cupcakes once completely cool.

The quinoa keeps these cupcakes incredibly tender while adding a subtle nutty depth—no one will guess it’s secretly wholesome!

Tip: For extra richness, swap the applesauce with mashed ripe banana.

Tiramisu Quinoa Cupcakes

These fluffy quinoa cupcakes are a clever twist on classic tiramisu, with a light texture and rich coffee-kissed flavor that’ll impress any dessert lover.

Ingredients

• 1 cup cooked quinoa, cooled
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup strong brewed coffee, cooled
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup mascarpone cheese
• 2 tbsp powdered sugar
• Cocoa powder, for dusting

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, 1/2 cup granulated sugar, 1/4 cup cocoa powder, baking powder, and 1/2 tsp salt in a bowl.
3. In another bowl, mix quinoa, 1/2 cup coffee, vegetable oil, egg, and vanilla until smooth. Fold wet ingredients into dry until just combined.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. Beat mascarpone and 2 tbsp powdered sugar until fluffy. Pipe or spread onto cupcakes, then dust with cocoa powder.

The quinoa adds a nutty undertone and keeps these cupcakes moist for days—no one will guess it’s there!

Tip: For extra coffee punch, brush cooled cupcakes with a tablespoon of coffee before topping with mascarpone.

Orange Creamsicle Quinoa Cupcakes

These fluffy, citrus-kissed cupcakes pack a protein punch thanks to quinoa flour, making them a guilt-free twist on a nostalgic treat.

Ingredients

• 1 cup quinoa flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, room temperature
• 1/2 cup maple syrup
• 1/3 cup plain Greek yogurt
• 1/4 cup melted coconut oil
• 2 tbsp fresh orange zest
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp orange juice (for glaze)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with parchment liners.
2. Whisk together quinoa flour, almond flour, baking powder, and salt in a bowl.
3. In another bowl, beat eggs, maple syrup, Greek yogurt, coconut oil, orange zest, and vanilla extract until smooth.
4. Fold dry ingredients into wet ingredients until just combined (small lumps are okay).
5. Divide batter evenly among liners. Bake for 18-20 minutes until tops spring back when pressed.
6. Cool completely, then whisk powdered sugar and orange juice to make a thin glaze. Drizzle over cupcakes.

The quinoa flour gives these cupcakes a subtly nutty depth that balances the bright orange-vanilla combo—like a creamsicle with a grown-up twist!

Tip: For extra creaminess, swap the glaze for a dollop of whipped coconut cream mixed with a splash of orange extract.

Conclusion

With 18 fluffy quinoa cupcake recipes, there’s a healthy treat for every taste! Whether you’re craving chocolate, fruit, or spice, these nutrient-packed goodies prove that indulgence and wellness can go hand in hand. Try a recipe (or three!) and let us know your favorite in the comments. Loved this roundup? Share the baking inspiration on Pinterest—happy baking, friends!