These are simple, macrobiotic cupcakes that use no eggs nor dairy products.Since you mix together the ingredients step by step, even a small child can help make this.This time, I used sweet almond oil, but you can use any unscented oil and it'll still turn out delicious.If you are using brown sugar, the dough will feel a bit sticky, but it'll smell so nice when you take your cupcakes out of the oven. Recipe by Mille=miru

I thought up this recipe for cake that is very low in calories and doesn't weigh heavily on the stomach, for small children, pregnant ladies and breastfeeding mothers.You can whip up the cake base in as little as 30 minutes!Spread the cheese frosting on with a rubber spatula as you would with New York cupcakes. However, once you add the frosting the cupcakes won't keep, so if you aren't going to eat them right away it's best to keep the cream/frosting on the side.You can use regular cream cheese instead of the soy milk cream cheese. Recipe by pogue

These cupcakes taste like the real deal, so much so many don't realise they're vegan! The recipe is from Ms Cupcake, originally it is with a crumble topping however I choose not to do this as I wanted smaller, lighter cake.

Found this a while back, wrote it down, but can't seem to ba able to find the original again !

Last spring (when I was taking a break from my job as a cook) I tried making something like these to use up all the ripe bananas I had lying around. My husband praised my baking for once. I made a note of what i used and have been working on this recipe since.You could just replace all of the ◎ ingredients with 80 g cake flour if you like. For Step 6, adjust the baking time as it varies on the oven and moulds. If the cakes are already golden brown but a skewer poked through has batter, cover with foil and bake for a few more minutes. The center of the cakes are affected by the water in the mixture and ripeness of the bananas. If you wrap the cupcakes with cling film once cooled, they'll become even more moist. For 6 muffins (using 100 ml muffin cups). Recipe by Sabumochi

Great way to get 2 for 1 when you make smoothies :nod

These cupcakes are for when you just need a chocolate cupcake in your life fast. They are really quick and easy to make with very simple ingredients.

These are good to take with you if you're going out in a picnic or something

This is the matcha version of"Moist Kinako Cupcakes." The ingredient amounts are different, so I made a separate recipe.I recommend using caster sugar (superfine sugar) or powdered sugar. Regarding cornstarch: according to my references, 2 tablespoons is 12 g (or for 6 cupcakes), and 1 tablespoon is 6 g (or for 3). I thought it might be easier to measure with a measuring spoon, so I thought I'd note that information. If the amount is a bit off (10 g or 5 g) it's OK. If you don't want to brown the cakes too much, cover the tops with foil about 10 minutes into the baking time. Adjust the time depending on how big the cupcakes are (the timing here is for 100 ml cupcakes). I think the cakes should be delicious with sesame seeds. For 6 or 3 100 ml muffin cups worth. Recipe by Sabumochi

I had some tsubu-an, so I made Japanese style mini-cupcakes with matcha.Adjust the baking time depending on the size of the molds and the oven.Adjust the amount of tsubu-an to taste.You could also use amanatto instead of tsubu-an. Recipe by Hokkori-no

As I wrote in the description for this recipe, I wanted to make something that only required one egg, mixing only, no oil, not much sugar, and saved a ripe banana.I thought I could adjust the ingredient amounts used in, "Mochi Flour Muffins 2", and it worked.If you make the basic cupcakes (including chocolate chips) in 5 molds, each cupcake will be about 145 kcal.Wrap tightly in plastic and store in the refrigerator. Since a very ripe banana is used, the cupcakes don't keep very well. I recommend freezing any that are left over.I prefer not-so-sweet things, so I'm happy with this ratio, but if you prefer it to be sweeter then please add more sugar or chocolate chips. I think adding about 20 g should be fine.Attention: If you are omitting the chocolate chips, don't forget to add more sugar. Recipe by Sabumochi

In not vegan but I do know how to make anything vegan simply taste good. Many people tend to think Vegans eat tasteless foods, but I know different, simply because when I bake & cook my vegan folks are amazed and non vegans are like..yes we can enjoy this too.