Basic, Macrobiotic Cupcakes

I wanted to make a simple macrobiotic snack using tofu.There's nothing to say really, just that the moisture content of the tofu varies depending on the brand. Use tofu made with organic soy beans with no anti-foaming agents and is of good quality. Recipe by Mille=miru

I searched through American cookbooks to make refreshments for my child's school functions and for parties. The standard recipe is probably a little bit too sweet for Japanese people, so I adjusted the ingredients.Use a measuring spoon to measure the ingredients. The baking time varies depending on each household's oven, so adjust accordingly. I bake mine for 23 minutes. I used American cupcakes as a reference for this recipe, so they might be too sweet. But even if you decrease the sugar amount, they're still moist. For 9 cm [3.5 in] x 4 cm = 12-16 cupcakes/7 cm x 3 cm = 25-32 cupcakes. Recipe by Du-ma

You can add raisins like I did.

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.

My son needed to bring 12 plain vanilla cupcakes to school for seder meal at his so I made some with no topping but you are more than welcome to add your favorite topping to this. Enjoy...

Inspired by King Arthur Flour's blog. Does not take the place of actual GLUTEN cupcakes but it's surprisingly fluffy and all it needs is a good frosting and you're good to go!#mycookbook#ketolifestyle

These are just a basic cupcake recipe, but they are some of the best I have tried. They are moist and fluffy. If you dont have the vanilla bean on hand, then use an additional 1/2 tsp of vanilla extract instead. Recipe source : Sallysbakingaddiction.com

Everybody will like try some cupcakes.

I've been experimenting with cupcakes and muffins lately. Here's a very moist chocolate cupcake base recipe.The almond flour isn't for flavouring, but rather to ensure the cupcakes become moist. The cocoa powder should be unsweetened. The bake time is just a reference and will change depending on your oven so adjust accordingly. If you used the amount of ingredients listed for Step 3, each cupcake should contain around 253 kcal. They're satisfying but still big enough even if split into 4 (190 kcal each). They have the same amount of calories as onigiri rice balls so you can eat them even if you're on a diet. For 6 (or 3) cupcakes (using 100 ml muffin cups). Recipe by Sabumochi

Trying different flavoured cupcakes. This was one of the five stars.

This batter is simple and delicious.I've adjusted this recipe to yield about 1 plateful of donuts. I'm really into using pancake mix in everything at the moment, so I've also uploaded some other recipes that use it.Of course you can still make this by mixing everything together in a bowl instead.I recommend using a freezer bag if you're just making enough batter for a 12 donut mold or small cupcakes though.This recipe isn't so sweet so if you want to add more sugar, feel free. Recipe by tama-ma

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

Recipe is originally from Pretty Simple Sweet that I'm still playing around with. Butter cakes are nice and fluffy and have a good buttery backflavor, but oil cakes keep things moist. Coffee also enhances the chocolate flavor and I do love baking with sour milk (not the milk you buy at your regular grocery store). Very intense chocolate flavor!

My basic go-to vanilla cupcake recipe that I wanted to post really quick. Not too sweet, a good balance of moist and fluffy, and has a good flavor even without frosting. Considering people who don't normally like cupcakes enjoy this recipe, I'll call it a success. Feel free to add more vanilla, sub vanilla beans, or add a tiny bit of almond extract to bring out the vanilla flavor.

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

I love mint chocolate chip ice cream so thought this cupcakes would be great.

I made chocolate flavored cupcakes.Really, you just have to mix everything in order.Try topping with cute decorations! Recipe by Eiyoushino recipe

My Dad's hometown is on an island that specializes in producing brown sugar so I always wanted to try it in a recipe, so why not cupcakes? This is another one in my "moist" baked goods series. I really wanted to combine this recipe with another one, but the instructions would be too long so I decided to split them.I also recommend mixing sesame seeds into the batter or adding a little ginger or cinnamon powder into the dry ingredients.[Brown Sugar Coffee Version] If you want a more robust coffee flavour, then mix instant coffee with coffee liqueur. If you just double up the ingredients, it will be too strong.You can freeze these but wrap them with cling film first. Recipe by Sabumochi. Yields 6 muffins (halve the ingredients for 3).

Butter is high in calories and is expensive, so I created this non-butter recipe.Decorate the cakes with any toppings you like.These are really easy cupcakes and take no time at all. Recipe by Nyanbaka

Once, after I made cupcakes, I realized that I forgot to add flour. But they were delicious, so I still make them without it.If you have time, finely chopping the chocolate will make it melt faster. The cupcakes will expand a lot when baking, so be careful not to overfill the muffin cups!! Recipe by nokko.t

When we think of Cupcakes we usually think of the shape circle but why not make a cupcake with a different shape? Today I am making cupcakes arrow-shaped. Try this recipe to make nice and moist chocolate cupcakes.

I made my usual cupcakes in a smaller, cuter size.I used small paper cups for chocolate truffles.If you are topping them with heavy cream, you could reduce the amount of sugar. Recipe by Eiyoushino recipe

I love kinako powder and I wanted to make dense cupcakes, which keep well. I changed the photos and made additions, but the ingredients and quantities are the same.The baking time is an estimate. Adjust to your oven at home. Add raisins and it will taste nice. Dust the raisins with a little of the sifted ◎ ingredients and add to the batter at Step 4 (when you add the dry ingredients in batches. Maybe add the dusted raisins after the second batch of the dry ingredients). Use anything you like for toppings. Recipe by Sabumochi

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

Hope you like it! :3

After a fair amount of experimentation - we've made it: cupcakes, but vegan, with no added sugar & a seriously moist centre. Guilt-free treats for anytime of the day...

Since I've started living in the U.S., I've had a lot of opportunities to make cupcakes. Out of all the cupcakes I've made, this has become my go-to recipe.Since there's a lot of milk, the batter is quite soft. You can store leftover buttercream in the fridge. It will harden, but if you leave it out at room temperature before use, you can use it a second time. But anyway, be sure to beat veryyyyy well until the batter becomes light and creamy. For 6 cupcakes. Recipe by Cookie shiasu.

I wanted to make scones, but realised that I didn't have enough cake flour. I tried mixing bread flour, banana and other ingredients together, poured the mixture into moulds, baked it in the oven, and I ended up with tasty cupcakes.If you aren't using a food processor, combine the egg, sugar, melted butter, milk and crushed banana into a bowl in that order, and mix with a whisk at each addition. Add the dry ingredients last, and mix in a cutting motion.Adjust the baking time according to your oven. Recipe by Maria358

A seasonal fall treat that's very nutritional!#mycookbook #onerecipeonetree #muffins #cupcakes #dessert #zucchini #butterscotch

The jam was for sale because its best-before date was getting close, so I tried putting into cupcakes. I used marmalade this time, but other kinds of jam will be delicious, too!They are easy cupcakes. All you have to do is mix the batter. The key is to let the well-blended batter sit in the fridge for about 3 hours. Recipe by memuchan