Whole-Wheat Cupcakes
Prep Time
15 minutes
Number of Servings
12 cupcakes
Recipe Source
Bob’s Red Mill Baking Book by John Ettinger ($29.95, Running Press Adult, 2016)
Ingredients
- 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
Directions
- Make sure all ingredients are at room temperature. Preheat oven to 350°. Grease muffin tin or line with paper liners.
- Whisk together flours, baking powder, salt, and spices.
- 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.
- Spoon batter into prepared tin. Bake for 15 minutes or until tester comes out clean. Remove from pan and cool cupcakes on wire rack.
- Top with all-natural glaze, frosting, or powdered sugar.
Nutrition Info
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
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Berberine is one of nature’s most versatile plant-based extracts. Scientifically studied across the globe to support a variety of health factors, it’s become a popular and powerful way to support blood sugar levels and glucose metabolism. Ultra Berberine delivers 500mg in every serving. It also includes patented Chromax chromium to support nutrient metabolism, and cinnamon bark extract to support insulin sensitivity.