Name: Berry and Banana Cupcakes with Vanilla Frosting
Prep time: 45 min
Total time: 1 h 30 min
Ingredients: ½ of a 12- to 14-oz. package extra-firm light silken tofu; 2 tablespoons pure cane sugar; 2 teaspoons lemon juice; ½ teaspoon pure vanilla extract, or seeds from half of a vanilla bean pod; ½ cup mashed banana; ⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice; ⅓ cup pure maple syrup; ¼ cup unsweetened applesauce; 1 tablespoon flaxseed meal; 1 cup whole wheat pastry flour; 1 teaspoon regular or sodium-free baking powder; ¼ teaspoon baking soda; ¼ teaspoon sea salt; ½ cup fresh raspberries; ½ cup fresh blueberries

Prep-time: 45 minutes / Ready In: 1 hour 30 minutes
Makes 8 cupcakes
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Pack these picture-perfect cupcakes for your next picnic. The recipe includes a creamy vanilla frosting that comes together in just one step, but feel free to substitute another WFPB frosting of your choosing. For bakery appeal, pipe on the frosting with a star-tip pastry bag.

By Nancy Macklin, RDN, Jun 22, 2020

Ingredients

½ of a 12- to 14-oz. package extra-firm light silken tofu
2 tablespoons pure cane sugar
2 teaspoons lemon juice
½ teaspoon pure vanilla extract, or seeds from half of a vanilla bean pod
½ cup mashed banana
⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
⅓ cup pure maple syrup
¼ cup unsweetened applesauce
1 tablespoon flaxseed meal
1 cup whole wheat pastry flour
1 teaspoon regular or sodium-free baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup fresh raspberries
½ cup fresh blueberries

Instructions

For Creamy Vanilla Frosting: In a blender or food processor combine the tofu, sugar, lemon juice, and vanilla. Cover and blend until completely smooth. Refrigerate until ready to use.
Preheat oven to 350°F. In a medium bowl combine the next five ingredients (through flaxseed meal). Let stand 5 minutes.
In a large bowl combine pastry flour, baking powder, baking soda, and salt. Add banana mixture; stir just until combined. Fold in ⅓ cup each of the raspberries and blueberries. Spoon batter into eight 2½-inch nonstick muffin cups.
Bake 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool in cups 10 minutes. Remove cupcakes from cups and cool completely on a wire rack.
Top cooled cupcakes with Creamy Vanilla Frosting and the remaining raspberries and blueberries.

tags:

cupcakes

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Kristen Kemp1 year ago

Hello! How can tofu be extra firm and silken? I want to be certain I use the correct one! Thank you!!

Boo2 years ago

Sugar? Bit surprised at that.

Nikki2 years ago

Could this recipe converted to gluten-free? If so, what kind of flour and what quantity should be used?

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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