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.
I just made one and it’s soo delicious! Made it w/ WW flour and drizzled a touch of honey on top when it came out of the oven! Divine!!
I have a little cup of whipped cream I got from a restaurant the other day and totally forgot about when it came time to eat my cherry cheesecake. Let me tell you….I stumbled upon this blog looking for something to eat with that whipped cream, and you just made my life =) This is so yummy…..I just want to run around in circles in my apartment (too bad it’s only 700 sq ft so my circles would be tiny)!!!! I just doubled this recipe to make one for me and one for my SO and it only filled one of my ramekins…as a side note, something told me it was a good idea to get ramekins on clearance in the middle of the summer, haha…so I baked that one, topped it with chocolate chips and got a…..chocolate chip cookie cupcake!! I then made up a second batch, again doubled, then melted a small amount of the chocolate chips (maybe 1/4 cup) in a double boiler, since we don’t have a microwave, and stirred it into the batter in the ramekin JUST A BIT to get a chocolate and yellow swirled cupcake….topped with MORE chocolate chips!! There is a heaven, and this is what it tastes like. LOL
Just tried my first vegan muffin using this recipe….it was SO GOOD!! I used spelt flour, coconut oil, and added carob chips and cinnamon. Will be making this….lots of times! Thanks for an easy recipe!
I replaced one tablespoon of the flour with cocoa powder, added 1/2 tablespoon carob chips, topped with whipped cream (I’m not vegan) and more carob. AH-MAY-ZING! LIKE A TINY CHOCOLATE PARADISE! 😀
These are my new go to desserts when I’m craving something sweet but don’t want to make enough for 12 people (because I will end up eating all 12 servings! Ha) as a single college student, these cute cupcakes are perfect. Any chance of seeing a red velvet version any time soon?
Yes! I have the photos and the recipe… just waiting for a good time to post it. Maybe Valentine’s Day?
I just made this cupcake this morning with gf all purpose flour and honestly, it was the best gf cupcake I ever tasted. I actually made 2 – one to try and one to save for my daughter for later. These single serving cupcakes are going to come in very handy. My daughter has food allergies so everytime there is a bday in her class, I have to bring her a cupcake. It’s nice (and less time consuming) just to make 1 vs. a whole dozen. Thanks for the great recipe! I would love to see a full version on this recipe for a cake though….hopefully you can post one day. Thanks again!
I love the concept of single serving desserts. Do you also do single servings of meals? (I’m very single, so that’d be nice, instead of frozen dinners vs. eating the same thing every night for a week 😉 )
I absolutely love you blog SO much! The single lady cupcakes were the first things I made from your blog, and I’ve been hooked ever since! Blueberry pie pancakes, frappacino oatmeal, pumpkin pie dip… these have been some of my favorites! I swear, just about every single one of your recipes is bookmarked on my computer– my boyfriend tells me just to bookmark your whole site (which I have…) but I just love each recipe and it’s so hard to not bookmark each one because I want to be sure I can find it again! Thanks so much for all of your experimenting and hard work to help busy vegans make fun, delicious, and still healthy foods! 🙂
Just made the recipe. I don’t think it will make it past the dough stage. 🙂
So I finally tried this recipe and the one-minute chocolate cake for the first time today (after many weeks of reading the blog and drooling). The chocolate didn’t turn out to my taste (a little too bitter for me), but this one… MMMMMMM!!!!! Sooo delicious. I used a mix of oat flour and GF flour, half applesauce and half canola oil, 1 TBSP coconut sugar and a few drops of liquid stevia, and added a few drops of almond extract and it was fantastic!
I’m so excited to have a go-to recipe when I want a healthy sweet without the overhead of making a dozen or more which never get eaten in my house.
Thanks for creating this blog CCK, and thanks to all your commenters for their substitutions and ideas!
oops, almost forgot — made your pb chocolate frosting, too. had to add quite a bit of sugar for my taste, but it was amazingly rich and yummy! I’ll be eating that right off the spoon!!!!