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 have to say… I LOVE this recipe!!!! Thank you so much for it! I have made it three times so far, the last two adding in mini chocolate chips and topping in with a homemade chocolatey “topping”. I also added flax seeds my third time. I loooovvvveee this recipe sssssooooooo much!!! Thanks 🙂
O.M.G.
You are my hero. Seriously.
I always have trouble w/ muffins and cupcakes. I wanna have one, but have to make at least 6… so I 5 which I have to either eat or figure out what to do w/. Many times, at least one or two get thrown away. Never more! Yesss. Thanks!
I just made one of these. I used whole wheat flour and splenda. It tasted like pancake batter for some reason. hmm…. maybe I’ll try again some other time.
I just made this, but put in a teaspoon of cinnamon and then sprinkled a tiny bit of cinnamon-sugar on top, instead of frosting. It was heavenly! Thanks for the awesome recipe!
I adapted this recipe last night when I wanted something sweet. I used w.w. pastry flour, sugar-free vanilla flavored syrup (the kind you put in coffee) as my liquid and no additional sweetener. Then I stirred in a TBSP each of white chocolate chips and dried cranberries. Microwaved in a mug for 1 min 15sec. So Yummy!
I was looking for a recipe for muffins and I adapted this one. I doubled the recipe but instead of sweetener, I mixed a tablespoon of brown sugar with cinnamon and then I swirled it into the mix. sooo delicious!
Katie!! I just found your blog and we have like the exact same taste in food!!! For one, I am chocolate obsessed (seriously. can’t. stop. eating. it.!!) and two, I love bananas (banana bread, bananas foster french toast…etc…) I just started my blog…it only has one recipe ahaha but I haven’t had the time to start blogging! I have to say I can relate to the boy situation…or lack thereof right now and the seemingly endless number of jerks I seem to like. However, I think chocolate makes it all better and although I’m vegetarian and not vegan, this definitely seems something I HAVE to try out! could I eat these for breakfast? 😉 hehe
Haha sure! Nice to meet another chocoholic! Chocolate is never a jerk, right? 😉
I just tried this for the first time. I used gluten free flour, added a few chocolate chips, and microwaved in a mug. It tuned out delicious! Thank you for this idea, it’s perfect for a quick dessert just for me!
Great to hear that it turned out so well for you! Did you use a pre-made flour mix, or combine some yourself? Just curious to know which ones you used = )
I used half garbanzo bean flour and half tapioca flour, which is my usual gluten free flour blend. It works well for cakes. Sometimes I use Bob’s Red Mill chocolate cake mix instead – just add a little oil and water and microwave.
Thanks for reporting back. It is interesting that you find that you can get away with two flours in single servings – I do too. I can’t use the flours you use though, so I usually use a little sweet rice flour with some almond meal or coconut flour for texture and nutrition.
I LOVE this recipe! Being a single-lady myself and loving to bake is a really figure-killer until I found this! THANK YOU!
Aww you are so welcome!
I just found your blog and I love it…one question about this cupcake…can you use Almond Flour?
Thanks and thanks for posting such great stuff! – Diane
I think it might crumble if you use all almond flour.
I often base my cupcake on almond flour – I just use about 2 Tbs of that, and 1 Tbs starch (I use sweet rice flour). It makes for a denser cupcake (no egg), but it is still quite tasty!