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.
Emily says
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?
Andrea E says
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!
Sally says
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.
Neharika Jha says
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!
Taylor says
My nephew has a ton of allergies and has never been able to enjoy a cupcake before. This recipe made that possible for him, and now he can feel more included in all our family events. Thanks so much. It made me cry grateful tears 🩵.