This is my go-to cupcake recipe that is super easy to make and these babies are totally delicious.You would never know that they are actually healthy for you.
They are vegan, low-fat, low-sugar, and sneak in a healthy dose of fiber, too!
They are also oil-free with a gluten-free option.
How's THAT for a cupcake!
I made these scrumptious little treats for a friend's birthday a few weeks ago and they were a total success.
Made in one bowl (easy cleanup, yay!) and totally delish.
Frost them with Sugar-Free Frosting, the filling from my Whoopie Pies, or the frosting from my Valentine's Day Vanilla Cupcakes. Enjoy!!
Cost per serving: $0.69
Calories per serving: 117
Equipment you'll need: large mixing bowl, muffin tin
This is my go-to cupcake recipe that is super easy to make and totally delicious. You would never know that they are actually healthy for you! They are vegan, low-fat, low-sugar, and oil-free with a gluten-free option.
That's my ridiculously adorable pup (I may be biased), Ginger! I have been blogging since she was a baby (she3 now!) and she is SO well behaved when I'm photographing. She always watches intently from nearby, but would never go near the photography set up. She is my favorite assistant, and closely supervises every shot you see on the blog.
Ingredients: makes 10 servings
2 cups whole wheat pastry flour or gluten-free all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated erythritol, or granulated sweetener of choice (I used Swerve)
1/4 cup applesauce
1/2 cup water
1/2 cup non-dairy milk
1 tsp vanilla extract
5 Tbsp rainbow sprinkles (or sugar-free rainbow sprinkles)
Sugar-Free Frosting, optional
2 cups whole wheat pastry flour or gluten-free all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated erythritol, or granulated sweetener of choice (I used Swerve)
1/4 cup applesauce
1/2 cup water
1/2 cup non-dairy milk
1 tsp vanilla extract
5 Tbsp rainbow sprinkles (or sugar-free rainbow sprinkles)
Sugar-Free Frosting, optional
Method:
1. Preheat oven to 350F and spray muffin tin with non-stick cooking spray or line muffin tin with paper liners (and spray those with cooking spray).
2. Combine all ingredients (except sprinkles) in large mixing bowl and mix thoroughly. I find that using a fork first and then a spoon works very well. Then, add in sprinkles and mix.
3. Scoop batter into muffin tin and fill 3/4 full.
4. Bake for 15-25 minutes, or until a toothpick comes out clean.
5. While cupcakes are baking, prepare frosting.
6. When cupcakes are done, let cool, and frost.
1. Preheat oven to 350F and spray muffin tin with non-stick cooking spray or line muffin tin with paper liners (and spray those with cooking spray).
2. Combine all ingredients (except sprinkles) in large mixing bowl and mix thoroughly. I find that using a fork first and then a spoon works very well. Then, add in sprinkles and mix.
3. Scoop batter into muffin tin and fill 3/4 full.
4. Bake for 15-25 minutes, or until a toothpick comes out clean.
5. While cupcakes are baking, prepare frosting.
6. When cupcakes are done, let cool, and frost.
