- Prep-time: / Ready In:
- Makes 8 cupcakes
- Serving size: 1 cupcake
- Print/save recipe
Pack these picture-perfect cupcakes for your next picnic. The recipe includes a creamy vanilla frosting that comes together in just one step, but feel free to substitute another WFPB frosting of your choosing. For bakery appeal, pipe on the frosting with a star-tip pastry bag.
Ingredients
- ½ of a 12- to 14-oz. package extra-firm light silken tofu
- 2 tablespoons pure cane sugar
- 2 teaspoons lemon juice
- ½ teaspoon pure vanilla extract, or seeds from half of a vanilla bean pod
- ½ cup mashed banana
- ⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
- ⅓ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 1 tablespoon flaxseed meal
- 1 cup whole wheat pastry flour
- 1 teaspoon regular or sodium-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup fresh raspberries
- ½ cup fresh blueberries
Instructions
- For Creamy Vanilla Frosting: In a blender or food processor combine the tofu, sugar, lemon juice, and vanilla. Cover and blend until completely smooth. Refrigerate until ready to use.
- Preheat oven to 350°F. In a medium bowl combine the next five ingredients (through flaxseed meal). Let stand 5 minutes.
- In a large bowl combine pastry flour, baking powder, baking soda, and salt. Add banana mixture; stir just until combined. Fold in ⅓ cup each of the raspberries and blueberries. Spoon batter into eight 2½-inch nonstick muffin cups.
- Bake 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool in cups 10 minutes. Remove cupcakes from cups and cool completely on a wire rack.
- Top cooled cupcakes with Creamy Vanilla Frosting and the remaining raspberries and blueberries.
Nutritional Information:
Per serving (1 cupcake): 138 calories, 30 g carbohydrates, 3 g protein, 1 g total fat, 0 g saturated fat, 0 g cholesterol, 186 mg sodium, 3 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (6)
(5 from 3 votes)My question is regarding a gluten free version for celiac family members. Can this recipe be adapted? Thanks!
Hi Hilda, While we haven't tested this recipe, we think there is a good chance you'd have success using a gluten-free flour blend instead of whole wheat pastry flour. You can buy blends at the store, or make your own using this recipe. For this recipe, I'd be inclined to first try a mix, rather than try and find just one flour. https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/
How do I use my microwave to do this receipe.
Hello! How can tofu be extra firm and silken? I want to be certain I use the correct one! Thank you!!
Sugar? Bit surprised at that.
Could this recipe converted to gluten-free? If so, what kind of flour and what quantity should be used?