Berry and Banana Cupcakes with Vanilla Frosting

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

By Nancy Macklin, RDN,

Ingredients

  • 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

Instructions

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

Comments (3)

(5 from 3 votes)

Recipe Rating

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Kristen Kemp

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

Boo

Sugar? Bit surprised at that.

Nikki

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

About the Author

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.
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