Whole Wheat Cupcakes Recipe
These whole wheat cupcakes are easy to make, chocolaty, and delicious. They're also vegan and refined sugar free. Whole wheat flour adds fiber and nutrients to these wholesome cupcakes.
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 for 28 minutes or until a toothpick inserted into a cupcake comes out looking clean.
- Let the cupcakes cool completely before serving.
- Optional step: frost the cupcakes with this chocolate almond butter frosting.
Notes
- Store in an airtight container in the fridge for up to three days or in the freezer for up to three 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