Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 8 cupcakes

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.


  • 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


  1. 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.
  2. Preheat oven to 350°F. In a medium bowl combine the next five ingredients (through flaxseed meal). Let stand 5 minutes.
  3. 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.
  4. 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.
  5. Top cooled cupcakes with Creamy Vanilla Frosting and the remaining raspberries and blueberries.

Comments (3)

(4.67 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Kristen Kemp1 year ago
Do you want to report this comment as inappropriate?

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

Boo2 years ago
Do you want to report this comment as inappropriate?

Sugar? Bit surprised at that.

Nikki2 years ago
Do you want to report this comment as inappropriate?

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


Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Nancy Macklin
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.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap