Introduction
Are you looking for a vegan cupcake recipe that will satisfy your sweet tooth, but also provide you with wholesome and nutritious ingredients? Look no further than these whole foods vegan cupcakes! Not only are they made with all-natural, plant-based ingredients, but they are also incredibly delicious and easy to make. Whether you’re a seasoned baker or a newbie in the kitchen, these cupcakes are sure to impress. And with two different recipes to choose from, you’ll have plenty of options to satisfy any craving.
Recipe 1: Chocolate Banana Cupcakes
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup mashed ripe banana
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the dry ingredients: whole wheat flour, cocoa powder, baking powder, and baking soda.
- In a separate mixing bowl, combine the wet ingredients: mashed banana, applesauce, maple syrup, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into a lined cupcake tin, filling each cup about 3/4 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Nutritional Information
- Serving size: 1 cupcake
- Calories: 130
- Protein: 3g
- Carbohydrates: 28g
- Fat: 2g
- Fiber: 4g
Cooking Time
18-20 minutes
Equipment
- Mixing bowls
- Cupcake tin
- Liners
- Wire rack
Serving Suggestions
These cupcakes are delicious on their own, but you can also top them with a dollop of whipped coconut cream, sliced bananas, or a drizzle of melted dark chocolate.
Variations
If you don’t have any ripe bananas on hand, you can substitute them with 1/2 cup of unsweetened applesauce. You can also add in some vegan chocolate chips or chopped nuts for some extra texture.
Substitutions
If you don’t have whole wheat flour, you can use all-purpose flour instead. If you don’t have almond milk, you can use any other non-dairy milk. And if you don’t have maple syrup, you can use agave nectar or honey (if you’re not strictly vegan).
Storage
These cupcakes will keep well in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Tips
Be sure to use ripe bananas for this recipe, as they will provide natural sweetness and moisture to the cupcakes. If your bananas aren’t quite ripe enough, you can speed up the ripening process by placing them in a paper bag with an apple or a tomato.
Frequently Asked Questions
- Can I make these cupcakes gluten-free?
- Can I use a different sweetener?
- Can I make these cupcakes without cocoa powder?
Yes! You can substitute the whole wheat flour with a gluten-free flour blend of your choice.
Yes! You can use any liquid sweetener you like, such as agave nectar, honey (if you’re not strictly vegan), or brown rice syrup.
Yes, but they won’t be chocolate-flavored! You can substitute the cocoa powder with carob powder or omit it altogether for plain banana cupcakes.
Recipe 2: Lemon Blueberry Cupcakes
Ingredients
- 1 1/4 cups whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, combine the wet ingredients: applesauce, maple syrup, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Gently fold in the blueberries.
- Pour the batter into a lined cupcake tin, filling each cup about 3/4 of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Nutritional Information
- Serving size: 1 cupcake
- Calories: 120
- Protein: 2g
- Carbohydrates: 28g
- Fat: 0g
- Fiber: 3g
Cooking Time
18-20 minutes
Equipment
- Mixing bowls
- Cupcake tin
- Liners
- Wire rack
Serving Suggestions
These cupcakes are delicious on their own, but you can also top them with a dollop of whipped coconut cream or a sprinkle of lemon zest.
Variations
If you don’t have any blueberries on hand, you can substitute them with any other fresh or frozen fruit of your choice. You can also omit the lemon zest and juice for plain blueberry cupcakes.
Substitutions
If you don’t have whole wheat flour, you can use all-purpose flour instead. And if you don’t have maple syrup, you can use agave nectar or honey (if you’re not strictly vegan).
Storage
These cupcakes will keep well in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Tips
Be sure to gently fold in the blueberries to avoid smashing them and spreading their juice throughout the batter. And if you don’t have a fresh lemon on hand, you can use bottled lemon juice instead.
Frequently Asked Questions
- Can I make these cupcakes gluten-free?
- Can I use a different fruit?
- Can I make these cupcakes without blueberries?
Yes! You can substitute the whole wheat flour with a gluten-free flour blend of your choice.
Yes! You can use any fresh or frozen fruit you like, such as raspberries, strawberries, or blackberries.
Yes, but they won’t be blueberry-flavored! You can omit the blueberries altogether for plain lemon cupcakes.
Final Thoughts
These whole foods vegan cupcakes are the perfect treat for anyone who loves sweets but wants to avoid processed ingredients and animal products. Both the chocolate banana and lemon blueberry versions are sure to impress, and you can customize them to suit your taste preferences. So why not give them a try and see for yourself how delicious and satisfying whole foods vegan cupcakes can be? Your taste buds (and your body) will thank you!