Total Time
Prep 10 mins
Cook 20 mins

I make these with all organic/ natural ingredients. They taste just like they came out of a box, and the cupcakes have no egg and no dairy so they are a nice treat for anyone with allergies. For the best flavor use extra virgin coconut oil. I served these at my 5 year olds birthday party, along with store bought brownies. We brought most of the brownies home, the cupcakes were all gone :)

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Sift all the dry ingredients together in a large bowl.
  3. Add oil, water, vinegar and vanilla.
  4. Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
  5. Bake 10-15 minutes. Until toothpick comes out clean.
  6. Cool completely.
  7. Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
  8. Top cooled cupcakes with icing and serve, or refrigerate until needed.
Most Helpful

5 5

This recipe was so delicious. Very moist! I made in regular size cupcakes. Made about 20. Probably baked 15-20 minutes. Made with a cream cheee frosting. Huge hit at my son's birthday party. NOw to find an organic vanilla one too...

5 5

I made these exactly as described and they were amazing. The only thing i changed was I added beet root that I dehydrated the night before and ground up, to the frosting as it was mixing. I was looking for the blood red colour - without the chemicals, thank you very much! Turned out amazing and was so light and fluffy. Picture attached (12 red/pink cupcakes with eyeballs all over, halloween treats)

5 5

Made these cupcakes for a party, BEST healthy organic cupcakes I have ever made/had. Thank you so much for posting this recipe. Healthy but doesn't sacrifice any flavor at all, and you can eat them without feeling the regret of ingesting GMOs

Thanks again!