Vegan Cupcakes Have Taken Over The World

Applesauce is an old standby for replacing oil, but watch the additives there, too! Look for brands that really just use apples, and not lots of high fructose corn syrup and other grossness to make the sauce taste "better"

Amie

I have really loved sneaking in veggie and fruit purees into my recipes since I have a picky eater. I haven't tried sneaking one into a cupcake, but have tried it with cookies and cut back on the butter. I'll have to give it a try!

megrcam51

I like replacing the oil and eggs with canned pumpkin. The cupcakes turn out very moist!

Amye

These look great! Swapping a little bit of the flour for whole wheat flour or oats would be a way to boost the "healthy" factor. The strawberries on top are a nice touch. Thanks for posting!

Julie

I love both of those cookbooks! I make cupcakes healthier by using pumpkin instead of oil and eggs.

Emmy Smith

THIS COULD BE SO MUCH HEALTHIER...

Kathryn

I became Vegan about 9 mos ago and love when I can have little splurges like this :-) I am a HUGE Spelt Flour user and I use diced dates or prunes in my batter for extra flavor and moisture! Yummy

Tywana

When ever I make boxed cakes or cupcakes instead of adding any oil, eggs or butter I just add a can of diet soda. I really don't know how that cuts down on calories but I do know that as someone who can't eat sugar I can eat these. They are super moist and delicious!

That said.. I have had vegan cupcakes and LOVE them. I have always wanted a copy of the book to make my own from scratch that wont be so fatty and heavy.

Christine Alger

sounds like a great kid proof recipe! :) love the idea of replacing pumpkin for oil!! genius!

jenna

You know I'm all about the vegan baking!

I have started adapting old stand-by recipes with egg replacer powder-it not only takes care of the egg allergy, it cuts down on the calories and cholesterol...without affecting the final product. It's been a life saver! Birthday cupcakes anyone? :)

Brandy

I adore this cookbook (and if I win, this copy will go to a very good home). I have made these several times - usually with the chocolate mousse-ish tofu-based frosting (which has freaked out many non-vegetarians who say "This is delicious? THIS IS TOFU?"). Isa improved cupcakes so I don't have to! ;)

Marla

I love this book! It is perfect for baking with kids (no raw egg), excellent cupcakes and easy to make. I make them as mini cupcakes. A nice way to do it if you want a smaller snack.

Lyn

I've used both the fruit/veggie puree and whole wheat flour tricks - both work great.

Megan

I add a can of pureed black beans instead of oil, butter or eggs to brownie mixes or chocolate muffins. For others I use applesauce with great results. Also started using white whole wheat flour and it tastes great!

Trish U

These sounds Fab! Can't wait to try them!

Cathier

Try 1 Tbsp. ground flax seed mixed in 3 Tbsp. water (hot works best) for 1 egg.

To the total recipe, this will add 2g fiber and 1597mg Omega-3 fatty acids and 414mg Omega-6 fatty acids. Omega-3 fatty acids have been shown to reduce inflammation and may help prevent chronic diseases such as heart disease and arthritis. Omega-6 fatty acids help stimulate skin and hair growth, maintain bone health, and regulate the metabolism and reproductive system.

Both may also be particularly important for brain and cognitive health.

Melanie Clark

I avoid canola oil period! I also avoid soy products. I would use almond milk if I was trying to go vegan. I also use real organic applesauce as a replacement for oil and for part of the sugar. It's already sweet enough!

Cristina @ An Organic Wife

Adding wheat germ is a good way to make baked goods healthier.

mary a.

The best recipe I ever found for cupcakes is just a cake mix and a cup of pumpkin, not pumpkin mix. Any flavor of cake mix add the pumpkin and cook in 350 degree oven. These are wonderful and cheap to make. I like mini cupcakes and no icing required.

swtargal

I have been experimenting with replacing the sugar in cupcakes with stevia. I also make a great cupcake icing using whipped cream cheese and french vanilla flavored stevia. It tastes fantastic!

Julie R

Other than the canola oil, which I avoid(!), these look great! Lots of great suggestions in these comments for other replacements, so I'll definitely try them. Yum!

Shari

After making Vegan cupcakes for a good friend who is a Vegan, I will NEVER make them any other way! I think these (especially the chocolate ones) actually taste better. Instead of the oil, I use applesauce (exchanging the exact same amounts). The best frosting I have found to top the chocolate cupcakes with is a Peanut Butter frosting made with Earth Balance margarine... SOO delicious! Every birthday my friends and family ask me to bring the chocolate peanut butter cupcakes...they call them inside out Reese's cups :)

B

I would replace the canola oil with sunflower oil. You can also use black beans (unsalted, canned) in most chocolate cupcake/brownie/cake recipes to up the protein and nutrition factor.

Andrea

I useapple sauce in the cupcakesto keep them moist instead of oil.

Eva

I make vegan cupcakes all the time and I sub applesauce, almond milk, and a flax egg.

sara

I use the light smart balance-original with flax-for everything.

Ellen Clifford

I use grapeseed oil for butter, Apple sauce for oil, add flax or chia meal, and like adding sweet potato or squash puree

Alena M

I am also a big believer in using applesauce or pumpkin as oil replacements!

Kate

I started using applesauce to replace oil in my fave chocolate cake recipe, not to make them healthier, but to make them a little denser to hold up in cupcake form. It's just a bonus that it's a fat replacement :)

Angela

I'm a vegan, and I made these chocolate cupcakes with peanut butter frosting! Yum! I made them to share with a class, and they ALL loved them. :)

Ally

I have had success using pumpkin as a fat replacement for more savory cupcakes (like carrot). I also often leave off frosting and put fruit on top like you did with your recipe. Where possible, I throw in a little ground flax to add the omegas

Linda

Vegan cupcakes are delicious! And you can lick the batter without fear of salmonella :D When I try to make cupcakes healthier I make diet coke cake-where you replace the eggs and oil with a can of diet coke. Turns out pretty tasty.

Victoria

I find that baby food (fruit and/or veggies) to replace oil makes cupcakes super moist and a taste in the background that is yummy - try plums, carrots, pears and a dessert called Hawaiian Delight.

Lynda from UT

To replace oil, I use applesauce! But sometimes, it creates a product that I don't quite favir, like when I was making granola...but it produces yummy bars ;) haha I'm also pretty sure that banana and pumpkin works too, but is for substituting something else (butter, maybe?) . I've also started using flax eggs :)

Kathy

I love canned pumpkin, especially in chocolate cake/cupcakes. Gives it a "devil's food" type flavor.

Rebecca

Sounds like a popular choice, but I replace oil with applesauce. I also use whole wheat pastry flour in place of white all-purpose flour. Finally, adding a little fruit never hurts!

kdub

I avoid cupcakes because I didn't know how to make them healthier. I will have to try this!

Barb aka The Tortoise

I think the granulated sugar could be reduced to 1/2 cup. Additionally the all-purpose flour could be replaced with a low gluten alternative.. like fava garbanzo bean flour!- less starchy and a great protein source!

Alice

I use flax eggs in much of my baking, as well as whole wheat flour! It adds in a little extra fiber :)

Sonia

I am a big fan of using apple sauce for butter and liquid egg white substitute for eggs. I also have celiac so I love finding alternatives to flour. using more items (carrots, bananas, beets, pumpkin...) takes away from the flour substitute taste

Amanda

I like to use liquid egg whites instead of whole eggs and maybe cut some of the sugar. Honestly I don't bake a lot these days, so when I do I tend to go all out!

Jessica

since my son is allergic to eggs, I make a very similar version of cupcakes/layer cakes for birthdays, school parties, etc. Vinegar works well, as well as "flax egg" (milled flax seed and water). I also like to sneak in pureed veggies whenever I can get away with it!

Mo'Betta