Nolan’s Birthday Cupcakes

Yesterday, my first-born son turned three years old! I cannot believe how fast the time has flown.

 

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Two days ago, I posted a picture of the cupcakes I made him in the cooling process and received many inquiries for the recipe, so here it is!

These cupcakes are just sweet enough and super fluffy. They are delicious on their own or topped with your frosting or icing of choice. My cake formula is also easily adaptable, should the recipient have special dietary needs or preferences, as was the case at Nolan’s daycare (one little one couldn’t have peanuts). Enjoy!

FORMULA BASE: CAKE

Makes 12 cupcakes or one 8 x 8 square or round cake

  • 1 cup flour –> I’m using whole wheat.
  • 1-1 ½ cups (depending on the flour) unsweetened, unflavored plant milk –> I’m using 1 cup cashew.
  • ¾ cup sweetener –> I’m using turbinado sugar.
  • ¼ cup ground flaxseed
  • ¼ cup oil –> I’m using melted coconut.
  • 1 vegan “egg” substitute (i.e. mashed banana, applesauce, etc.) –> I’m using 1 small banana.
  • 1 tsp xanthan gum (a binding agent, if using gluten-free flour) –> I’m not using it.
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½-1 tsp extract (depending on the flavor intensity) –> I’m using 1 tsp vanilla.
  • ¼ tsp salt –> I’m using pink Himalayan sea salt.
  • Up to ½ cup specialty ingredients (chopped nuts, dried fruit, shredded coconut, cocoa powder, citrus juice/zest, etc.) (optional) –> I’m using nearly ½ cup chopped raw walnuts and ½ tsp ground cinnamon.

Preheat your oven to 350 degrees. Prepare your “egg,” whether that involves scooping, mashing, combining, etc. in a large mixing bowl.   Mix together all of your wet ingredients in the same bowl. Separately mix all dry ingredients. Using a whisk or wooden spoon, slowly incorporate the dry into the wet until a smooth, pourable batter forms. Stir in any specialty ingredients, if using.

Pour the cake batter into a greased square 8 x 8 baking dish or round baking dish, or evenly into 12 lined muffin cups. Place the cake/cupcakes in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. My mom always told me that it’s better to over bake a cake (and under bake a brownie); nothing worse than goopy batter in the middle!

 

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Set your cake on a cooling rack for an hour or two. Speed the process by placing it uncovered in the fridge. When your cake (or cupcakes) is cool, frost and decorate (if you want), and dig in!

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