Above, a single lady with Reeses Pieces Chocolate Frosting.
Single Lady Cupcake
(makes a single serving cupcake)
- 3 tbsp flour (30g) (See directions for flour notes)
- heaping 1/16th tsp salt
- 1 tbsp applesauce, oil, pre-melted margarine (such as Earth Balance or Smart Balance Light), or a combination
- 1 tbsp plus 1 tsp liquid (milk of choice or water)
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- Sweetener (I hate giving specific amounts, since tastebuds are so different. For normal tastebuds, 1 to 1 and 1/2 tbsp of sugar, or 1 to 1 1/2 packets of stevia should be about right. If you use liquid sweetener, cut back a tiny bit on the other liquid.)
Directions: Preheat the oven to 330 degrees. Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes. Alternatively, you can cook in the microwave, in a greased mug or ramekin. (Microwave times will vary, depending on the flour you use and the strength of your microwave.
Notes on flour: If you use whole-wheat pastry or spelt flour for cupcakes, you’ll get a denser (more muffin-like) cake. Still delicious! White flour and Bob’s gluten-free also work. I wouldn’t recommend plain whole-wheat flour. (Also, be warned if you’ve never done fat-free baking: subbing all the oil in a recipe for applesauce will give you a gummier result. Once again, still delicious, but much denser than your traditional cupcake with oil.)
Nutrition Info:
- Calories: 110
- Fat: 0.5 g
- Protein: 4 g
- Carbohydrates: 23 g
- Fiber: 4 g
- ww points (new system): 3
(Add 100 calories if you use the tbsp of oil as opposed to the applesauce version.)
Above, with cinnamon and my Healthy Cream Cheese Frosting.
So basically, the cupcake became a Cinnamon Roll Cupcake. I have many more ideas for future cupcakes. It’s really fun dealing with one at a time. They’re so quick to make that you can measure ingredients in separate bowls and add different mix-ins to each bowl. One chocolate-chip cupcake, one pumpkin, one carrot cake… you get the idea.
Single lady cupcake + cheesecake frosting= heavenly!!!!
Ok. made two variations of these tonight, one with oil and one with applesauce. The ones with oil are unbelievable! My kids devoured them! They had such a nice crust on the top! The one with applesauce was good, but much gummier and definitely not as tasty. But, the difference between 3 weight watchers points and 7 points means I’ll keep making the applesauce ones for myself. Maybe I’ll try putting 1 tsp of oil and 2 tsp of applesauce for a 4 pointer!!!
Hi there, quick question:
If you are using 1 T coconut oil, how could the finished product be 110 calories? Is it one tsp? One tbl of just the oil is 120 calories, so I am confused here.
As stated in the recipe, the oil is optional. You don’t have to use it.
OMG – JUST made this! Lavender/Lemon flavored. I used just a tiny bit of oil since it was my first time making it, and sweet cream coffee creamer instead of splenda and milk. This is my new favorite snack. Whipped it up in just a few minutes and cleanup was a breeze. Thank you Chocolate-Covered Katie for inspiring me!
Thank you so much! As a mom of 2 kids with egg allergies you have made attending birthday parties SO much easier. Now I can have delicious single serving cake ready for parties in under 10 minutes with ingredients I always have around the house. There are not words for my appreciation.
I am assuming if I added cocoa powder I could make a chocolate cupcake?
Here’s the recipe I used.
https://lett-trim.today/2011/11/06/one-minute-chocolate-cake/%3C/a%3E%3C/p%3E
I’m pregnant and massively craving a cupcake right now…only we have none in the house. Luckily, I have everything that I need to make this right now. Woo hoo! 🙂
Hi Katie!
These are so delicious! I somehow choco-fied this recipe today, which made two cupcakes (I also used all whole wheat flour and applesauce and fiber/protien powder) and they were AMAZING! Are you planning on putting a chocolate single-lady cupcake up soon??
Try my 1-minute chocolate cake recipe :).
Wow this is the best muffin recipe ever!!! Thank you Katie!
A while ago, I made this recipe as written (with the oil) in the microwave and it was soooooooooooooo good!! Even cooked in the microwave, and it was great!!
But today, since I am trying to lose weight and increase my fiber intake, I made a couple changes to the recipe:
3 Tablespoons regular whole wheat flour
1/4 tsp baking powder
1/16 teaspoon salt
1/16 teaspoon cinnamon
1 1/2 tablespoon flax seed
1/4 tablespoon fat free greek yogurt
1 Tablespoon + 2 teaspoons water
Stir dry, add wet, and bake at 330 until done.
All I can say is wow! I’m probably going to be making this muffin for myself everyday. It is actually really really really good! The greek yogurt kept it moist, and I didn’t even miss the sweetner at all!
The calorie count for this version is 144, with 4.7 g fat, 21.7 g carbs, 3.6 g dietary fiber, and 4.4 g protein!
The fat, fiber, and protein mostly comes from the flax seeds, but if you would like an even lower calorie muffin, omit the flax, increase the greek yogurt to 1/2 Tablespoon, and omit one of the teaspoons of water.
But seriously, any way you make this muffin ——so goooooooooooooood!!!
Katie… I am in love and want to make the strawberry cupcake, but I’m feeding a family of four… so I wondered, would it be possible to offer the ingredients lists if perhaps you are feeding more than a single lady?
I’m working on a larger-serving cupcake recipe, for the cookbook. Right now, there’s the skinny vanilla cupcake recipe as well as the monster mint cupcakes and a few others that are larger serving :).