Total Time
Prep 5 mins
Cook 25 mins


  1. Mix dry ingredients.
  2. Mix wet ingredients into dry ingredients.
  3. Bake in greased muffin tins at 375 for 25 minutes.
Most Helpful

Perfectly lovely, especially considering they are virtually fat-free.

Ms Yanover June 03, 2009

I modified this recipe a bit. I used oil instead of applesauce, part non dairy milk and part water, decreased the vinegar to 1 T., which was enough to activate the baking soda, and added 1/2 tsp. baking powder and an extra 1/2 tsp. salt. The result was delicious cupcakes. They didn't have domed tops, but rather had slightly rounded tops which in my experience is typical of vegan cupcakes.

kokeshi doll October 29, 2008

Well, I gave it one star ["didn't like it"] because there was no other option that could translate my feelings regarding these "cupcakes;" this term being used extremely loosely. Perhaps a more fitting term would be Satan Lumps. Aside from the introductory distaste of vinegar (an ingredient best left to a salad or pasta dish), the Satan Lumps lacked overall flavor. However, what they lacked in flavor, they more than made up for in amorphous, gelatinous pure-evil. I feel uncomfortable dredging up the memories from this ill-fated venture in the kitchen, which I believe to now be unusable. A warning of the terrifying nature of these "cupcakes" would have been much appreciated. I, thus, feel obliged to herald just a cry to other baking adventurers. Please don't make these "cupcakes." You've been warned.

seven.ensslin December 10, 2007