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 need to make a gingerbread cupcake stat! Hmm…maybe even pumpkin gingerbread?! 🙂 I’m also pretty intrigued by the cotton candy version mentioned before, lol.
Thanks for this wonderful idea- I’m making a mini vanilla raspberry cupcake right now!
I love the idea of the single serving cupcake(: Sometimes, regular cupcakes are just too small! I just bought a bigger cupcake pan, so I should make this(: Thanks for the recipe!
I was wandering through HEAB’s blog, and found her lonely-muffin post, which directed me here!
I tried this with olive oil and a tiny bit of cut up lemon rind (a la lemon-olive oil cake), and it was exactly what I needed! I made it in the microwave.
Most olive oil cakes use at least a cup of oil, and not only is my olive oil a bit on the pricey side, but also an entire cake is wayyy too much. This was much faster than making a whole cake, a lot cleaner, and overall superior.
I’ll make real cakes when I’m having a party, the rest of the time I’m going to stick to this.
Oh wow, thank you so much for sharing your awesome idea! I’ve actually never had olive oil cake, but I’ve heard of it and wondered if I should try it. Now, after reading your simple recipe for one, I’m going to have to make it!! 🙂
So I eat about two of these yummy things a day. It would probably make more sense to just make a whole batch, but I like them fresh out of the oven! I usually make mine into single-whole-wheat-blueberry-muffins. They’re great! =)
Sooo glad you like them! I completely agree about the fresh-outta-the-oven thing :).
Oh man, these things are genius!
Just what I need for a little mid-study snack 🙂
Thank you!
Will this work for either coconut flour or almond flour??
I’ve not tried it, but I do know that you’re not supposed to sub ALL coconut flour for a recipe. Maybe try it with 1/4 coconut flour and the rest something like spelt or regular wheat flour. And let me know how your experiments turn out, because I just bought coconut flour for the first time! 🙂
I subbed 1/2 oat flour and it came out perfectly! I also ran 30g Fiber One Original cereal through my little grinder and used that to make a bran muffin and it worked very well, too. I added raisins and some brown sugar to that one – it was dense but delish. Not sure if this helps you, but thought it was appropriate to the non-wheat flour question 🙂
Woah cool! Vegan bran muffin for one! Seriously, Lindsey, you have some awesome ideas :). Now I want to try bran flakes in my magic bullet and make a bran muffin a la Lindsey!
I bet it would have a nice texture if you left a few of the flakes whole and sprinkled them on the top before baking. Like a yummy little crunchy topping!
Today my daughter Annika and I made our second “batch” of single lady cupcakes. We found out in December that Annika is allergic to milk and eggs, so this recipe is an absolute God send!! Today’s flavors are: chocolate chips + peanut butter, “red velvet” (just added a little red food coloring and some vanilla extract), banana + pumpkin pie spice, cinnamon + maple flavoring, oatmeal + strawberry preserves and oatmeal + chocolate chips. They are all fabulous!! Thanks so much for this fantastic recipe 🙂
Wow, red velvet?! That sounds so incredible. I don’t think I’d ever heard of a red velvet cookie before. You’re so creative. 🙂 And now I wanna try it!
It was really a “Pinkalicious” cupcake. Have you seen that book? Flip through it next time you are at Target – very cute. Anyway – when you have a 5 year old daughter, all things pink automatically get the seal of approval. I even got her to eat cauliflower soup once – because I used a purple cauliflower which came out pink once it was simmered and pureed!
I haven’t seen the book, but I definitely will look for it. And maybe I am still a 5-year-old too… because every single time I see purple cauliflower at the store, I jump up and down and *have* to buy it!
Just tried the lemon today! What a brilliant idea. I didn’t have a muffin tin so I just put it in a metal 1/2 cup measuring cup and it worked quite well. I say some recipes for different single lady icings! I really need to replicate buttercream icing somehow. Let me know if you have any ideas 🙂
Hmmm, just mix a little sugar with vegan butter? Or tofu? My favorite is to blend a little silken tofu with vanilla extract and tofutti cream cheese for healthier cream cheese icing: https://lett-trim.today/2009/05/26/cheesecake-mousse-yeah-you-read-that-right/%3C/a%3E%3C/p%3E
I had been meaning to try a single-lady cupcake for a while. I made one today (microwave version), and it turned out awesome! I scared my husband when I shrieked as I pulled the cupcake from the microwave (I put the batter in a paper baking cup and placed it inside of a ceramic mug). I was just so excited that I had ‘baked’ a cupcake in the microwave!