Servings: 12 cupcakes
Calories: 140kcal
Cost: $8
Equipment
- Food Processor or Blender
- Mixing Bowls
- Whisk
- Cupcake Tin
- Paper Liners or Butter for Greasing
Ingredients
- 1 cup pitted prunes
- 1.5 cups all-purpose flour or whole wheat flour
- 2 large eggs
- 1 teaspoon baking powder
- 0.5 cup milk dairy or plant-based
- 1 teaspoon vanilla extract
- to taste spices (cinnamon or nutmeg)
Instructions
- Soak prunes in warm water for 10–15 minutes until softened.
- Blend soaked prunes with a splash of milk or water until smooth to make prune puree.
- In a bowl, whisk together flour, baking powder, and a pinch of salt.
- In another bowl, cream the eggs and vanilla extract together.
- Gently fold the prune puree into the egg mixture.
- Alternate adding the dry ingredients and remaining milk to the prune-egg mixture in three parts, mixing gently to avoid overmixing.
- Preheat the oven to 350°F (175°C).
- Line a cupcake tin with paper liners or grease it lightly.
- Pour the batter into cupcake liners, filling them about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
Notes
Be sure to taste the prune puree before adding it to the batter; adjust sweetness with honey or maple syrup if needed. This recipe can easily be adapted for muffins; just increase the bake time to 20–25 minutes. Feel free to add orange zest, cocoa powder, or dark chocolate chips for a flavor twist. For toppings, cream cheese frosting, whipped cream, or a caramel glaze all pair beautifully with these cupcakes. Store cupcakes in an airtight container at room temperature for up to three days or refrigerate for longer shelf life. They can also be frozen for up to three months.
Nutrition
Calories: 140kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Cholesterol: 35mg | Sodium: 50mg | Potassium: 150mg | Fiber: 2g | Sugar: 9g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.5mg
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