Craving a sweet treat without the guilt? These 50 calorie vegan cupcakes are the perfect solution for anyone looking to indulge in a delicious dessert while keeping things light and plant-based.
Whether you’re vegan, watching your calorie intake, or simply want a healthier alternative to traditional cupcakes, this recipe is tailored just for you. Light, fluffy, and bursting with flavor, these cupcakes are easy to whip up with simple ingredients you likely already have in your pantry.
Not only are they low in calories, but they also avoid common allergens and are completely free of animal products, making them suitable for a wide range of dietary needs. Plus, they’re perfect for portion control, so you can satisfy your sweet tooth without overdoing it.
Ready to bake a batch of guilt-free cupcakes? Let’s dive into this delightful recipe that will quickly become your favorite go-to treat!
Why You’ll Love This Recipe
These cupcakes are a game-changer for anyone who loves dessert but wants to keep things healthy and vegan-friendly. Here’s why you’ll adore this recipe:
- Low in calories: Each cupcake clocks in at just about 50 calories, making it easy to enjoy without the calorie overload.
- Vegan and allergy-friendly: No eggs, dairy, or animal products, perfect for those with dietary restrictions.
- Simple ingredients: Made from pantry staples like flour, applesauce, and plant-based milk.
- Quick and easy: Ready in under 30 minutes with no complicated steps.
- Versatile: These cupcakes can be customized with your favorite flavors or toppings.
Ingredients
- 1 cup all-purpose flour (or whole wheat flour for added fiber)
- 1/4 cup unsweetened applesauce (acts as an egg replacer and adds moisture)
- 1/4 cup almond milk (or any plant-based milk)
- 3 tbsp maple syrup (natural sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1 tbsp cocoa powder for chocolate cupcakes
Equipment
- Muffin tin or silicone cupcake molds
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Cooling rack
- Oven
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease silicone molds.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder if using.
- Combine the wet ingredients: In a separate bowl, stir the applesauce, almond milk, maple syrup, and vanilla extract until well combined.
- Blend wet and dry: Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing to keep cupcakes fluffy.
- Fill the cupcake liners: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
- Bake: Place the tin in the oven and bake for 15-18 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Serve or decorate: Enjoy as is, or top with a light dusting of powdered sugar or your favorite vegan frosting for extra flair.
Tips & Variations
“For even fluffier cupcakes, try sifting your flour before mixing.”
- Sweetener swaps: Use agave syrup or brown rice syrup instead of maple syrup for different flavors.
- Flavor variations: Add cinnamon, nutmeg, or lemon zest to the batter for a unique twist.
- Fruit additions: Fold in fresh blueberries or chopped strawberries for a fruity surprise.
- Chocolate lovers: Add mini vegan chocolate chips to the batter or drizzle melted dark chocolate on top.
- Frosting ideas: Try a simple coconut whipped cream or vegan cream cheese frosting for a rich finish.
Nutrition Facts
| Nutrient | Per Cupcake (approx.) |
|---|---|
| Calories | 50 |
| Fat | 0.5g |
| Carbohydrates | 11g |
| Fiber | 1g |
| Sugar | 4g |
| Protein | 1g |
Serving Suggestions
These vegan cupcakes are delightfully versatile and can be served for various occasions. Enjoy them as a light afternoon treat with your favorite cup of tea or coffee.
They’re also perfect for lunchboxes or as a quick sweet bite after dinner.
For a special occasion, decorate with fresh fruit, vegan frosting, or a sprinkle of nuts. Pair them with a scoop of vegan ice cream for a decadent dessert that still fits your calorie goals.
Want to see more plant-based dessert ideas? Check out our 50 Cupcake Recipes for even more delicious options.
Conclusion
Creating delicious, low-calorie vegan cupcakes has never been easier! This recipe proves that you don’t have to sacrifice flavor or texture to enjoy a guilt-free treat.
With simple ingredients and quick preparation, these cupcakes are ideal for busy days or when you want to satisfy a sweet craving without overindulging.
Whether you’re new to vegan baking or a seasoned pro, these cupcakes offer a versatile base that you can easily customize to your taste. Don’t forget to experiment with different flavors and toppings to keep things exciting.
For more wholesome recipes, you might also enjoy our Blueberry Mule With Blueberry Vodka Recipe or the hearty Best Spg Seasoning Recipe. Happy baking and enjoy every bite of these light, fluffy vegan cupcakes!
📖 Recipe Card: 50 Calorie Vegan Cupcake
Description: A light and fluffy vegan cupcake with only 50 calories each. Perfect for a guilt-free treat that satisfies your sweet tooth.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 6 cupcakes
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened applesauce
- 1/4 cup almond milk
- 3 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground flaxseed
- 3 tablespoons water
Instructions
- Preheat oven to 350°F (175°C).
- Mix flaxseed and water; let sit for 5 minutes to thicken.
- In a bowl, combine flour, baking powder, salt, cinnamon, and cocoa powder.
- In another bowl, mix applesauce, almond milk, maple syrup, vanilla, and flax mixture.
- Combine wet and dry ingredients; stir until smooth.
- Divide batter into a lined cupcake pan.
- Bake for 15 minutes or until a toothpick comes out clean.
- Let cool before serving.
Nutrition: Calories: 50 | Protein: 1g | Fat: 1g | Carbs: 10g
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