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 tried making these twice tonight, and both times they rose A LOT but just wouldn’t cook through. I even tried baking for 30 minutes, and they hardly browned on top…so weird 🙁
I just made these with gluten free flour (Bob’s) and it was a success! I’ve been vegan a while but am new to gluten free and hadn’t tried a vanilla/yellow cake recipe yet. I was really worried that without chocolate, the beany flavor of the Bob’s flour would be detectable but these cupcakes had a very strong vanilla flavor that masked it (for me). I doubled the recipe and made 6 mini cupcakes, and I just realized I didn’t double the sugar (I used about 1.5 tbsp organic cane sugar, which was actually plenty sweet). Only thing I’d like to improve next time is they were a little dry. I did use oil rather than applesauce. Any tips?
Your cupcake looks delicious.
I made the gluten free version of these with Bob’s GF flour and was very skeptical as I haven’t yet found a GF cupcake recipe that’s REALLY good, and I couldn’t imagine the bean flavor of the flour being masked in a vanilla cupcake. I WAS WRONG! These are actually quite good! I quadrupled the recipe and made 9 mini cupcakes which ended up way too big – should have aimed for 12 perhaps or just done 4 regular sized cupcakes. I used coconut oil and 6 tbsp of organic sugar (for the 4X recipe, so 1.5tbsp per recipe).
still trying to find a way to print these delicious looking recipes. must be missing something, can anybody help!!!!
To print, highlight just the recipe itself and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can give this file a name, save it in a CCK Recipe folder, and print easily from there.
Do you think I could make a chocolate cupcake by subbing cocoa powder for some of the flour? And if so, how much would you recommend?
Ok this was amazing. I used coconut oil instead of margarine and the reese’s frosting. So easy and so healthy, I feel really good about eating this.
Can you use coconut oil instead of applesauce oil?
Yes, always. Melt it first.
Hi, I have a couple of questions…did you use a jumbo muffin tin? there isn’t any egg in the recipe? and is the oven temp 330 degrees?
I made this just last night and it turned out perfectly and was so easy that I thought I was doing it wrong. I decided to use applesauce and although it definitely gave the cupcake a denser and tougher/chewier texture, the result was still fabulous (especially considering that it was so quick to pop in the microwave). Thanks for the great recipe!
This was amazing ! I love mug cakes or single serving sweets but most of the time they only just satisfy my craving because the texture/flavour/size/yumminess is off and it just tastes meh/okay. BUT THIS was wonderful, I followed the recipe, and then baked it in a mug in the oven. It turned out absolutely delicious. I added an oreo in the bottom of the mug and the put chocolate sauce with crushed up oreos on top. Will definitely make this again and maybe switch up the flavours. xx
Made this with 2 TBSP Vega vanilla protein powder and 1 TBSP Coconut flour. Did half apple sauce half coconut oil. Turned out amazingly delicious!!!!!
I even did it with 1TBSP protein powder, 1TBSP almond meal, 1TBSP coconut flour and still turned out just as great! Such a versatile recipe. Thanks for this!!!
Wow this was great! Perfect size and great flavor. I added a little more liquid since the batter came out a little dry (used granulated sugar) and some chocolate chips,yummy recipe indeed! Will try honey next time,btw if I were to use maple syrup would it be the pure kind?
I got home from a class tonight and had a vegan pate sandwich for dinner. I thought this is finally the time to try that microwave mug cake! I messed it up and it’s still delicious! I added a spoon of applesauce AND a spoon of oil. I cut back on the cocoa because I had some chocolate frosting I took out of the freezer. I cooked it for 1 minute at 70% power. Amazing!
Good recipe, I recommend mixing the dry ingredients first (I added a sprinkle of cinnamon for flavor) and then adding the wet ingredients all at once. I tried it twice because the first time I added the ingredients in the order they are listed in the recipe, and it didn’t work quite as well. Baked this in a small mason jar and mailed to my daughter for a little birthday cake, very cute and traveled well. The cake has a very nice taste.
I just made one, and paired it with lemon curd and and white chocolate chips. I cannot tell you how amazing it turned out!! Best cupcake of my life! Thank you for the recipe!