Whole-Wheat Cupcakes

Prep Time: 
15 minutes
Number of Servings: 
Makes 12 cupcakes
Recipe Source: 

From Bob’s Red Mill Baking Book by John Ettinger ($29.95, Running Press Adult, 2016)


  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup unbleached white flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp mace
  • 1/4 tsp ground allspice
  • 12 Tbsp (1 1/2 stick) unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup plus 1 Tbsp milk


  1. Make sure all ingredients are at room temperature. Preheat oven to 350°. Grease muffin tin or line with paper liners.
  2. Whisk together flours, baking powder, salt, and spices.
  3. Cream butter with sugar until light, about 4 minutes. Beat in eggs one at a time until incorporated, scraping down sides of bowl as needed. Beat in flour mixture until just combined and then add milk.
  4. Spoon batter into prepared tin. Bake for 15 minutes or until tester comes out clean. Remove from pan and cool cupcakes on wire rack.
  5. Top with all-natural glaze, frosting, or powdered sugar.
Nutrition Info: 

Per serving: 233 Calories, 3 g Protein, 28 g Carbohydrates, 1 g Fiber, 13 g Total fat (8 g sat, 3 g mono, 1 g poly), 114 mg Sodium, Vitamin A, B2 (riboflavin), Selenium


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