Whole Wheat Cupcakes Recipe
These whole wheat cupcakes are easy to make, chocolaty, and delicious. They're also vegan and refined sugar free.
Servings: 12
Calories: 187.9kcal
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 2 cups whole wheat flour
- 1 cup coconut milk (or substitute your preferred milk)
- 1/2 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/4 cup extra virgin olive oil
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the coconut milk, maple syrup, unsweetened cocoa powder, extra virgin olive oil, pure vanilla extract, and salt to a mixing bowl and use a whisk to mix well.
- Add the whole wheat flour and baking powder and mix again to combine.
- Divide the batter evenly into a 12 cup muffin pan using paper baking cups.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Let the cupcakes cool completely before serving.
- Optional step: frost the cupcakes with this chocolate almond butter frosting.
Notes
- Store these whole wheat cupcakes in an airtight container in the fridge for up to three days or in the freezer for up to six months.
Nutrition
Serving: 1Cupcake | Calories: 187.9kcal | Carbohydrates: 25.6g | Protein: 3.5g | Fat: 9.3g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.6g | Sodium: 123.8mg | Potassium: 181.2mg | Fiber: 3g | Sugar: 8.2g | Vitamin A: 1.8IU | Vitamin C: 0.2mg | Calcium: 67.2mg | Iron: 1.8mg