I have always wanted to experiment baking with lavender buds and since purple is my favorite color i decided to finally give it a go!

1-1/2 Cups White Whole Wheat Flour (I use Trader Joe’s brand)
1 Cup Unbleached All Purpose Flour

1 tsp baking soda
1/2 tsp salt
1-1/2 Cups Organic Clover Honey
1 Cup Trader Joes Cultured Cashew Beverage or Buttermilk
1/2 Cup Avocado Oil
1/2 Cup Unsweetened Applesauce
3 Large Eggs
2 Tbsp Whole Fresh Edible French Lavender Flowers

2 tsp plant based red food color

2 tsp plant based Blue food color

Orange Vanilla Mascarpone Frosting:
8 oz Mascarpone
1/8 Cup Organic Clover Honey
1/2 tsp Vanilla Extract
1 tsp Fresh Squeezed Orange
1/2 Tbsp Orange Zest

Heat oven to 325F. Line 2 cupcake pans with 23 liners. Sift flour, baking soda, and salt into a medium bowl. Cream the honey, buttermilk, applesauce, food coloring and oil until they are immersed together, about 5 min. Scrape down the sides of the bowl. Add each egg one at a time, scraping the sides of the bowl after each addition. Turn mixer on low and add the flour mixture 3/4 cup at a time. Slowly add the lavender flowers to create a smooth batter.

Fill the liners 3/4 full with the batter and bake about 30 min. Cool the cupcakes completely before frosting.

For the frosting. Blend the mascarpone, honey and vanilla by hand, until the
cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into
a piping bag with a star tip and frost cupcakes.

Serving Size 1 cupcake with frosting.


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Rating: 5.0/5 (2 votes cast)

Vanilla Cupcakes for 2

September 16th, 2014 | Posted by Milana in Dessert - (0 Comments)


**This recipe has been adapted from

1 Egg White
2 Tbsp Sugar
2 Tbsp Coconut Oil, melted
1 tsp Vanilla Extract
1-1/2 Tbsp Unsweetened Vanilla Ripple Milk
1/4 Cup White Whole Wheat Flour
1/4 tsp Baking Powder

Heat Oven to 350F. Line a cupcake pan with 2 liners. In a mixing bowl, whisk together egg white and sugar until smooth. Stir in vanilla, melted butter, and milk. Add flour and baking powder. Mix everything together just until combined. Divide the batter between 2 cupcake liners and bake for 10-12 min. Cool completely before topping it with your frosting of choice. I used my leftover almond cream cheese frosting from the carrot cake that I baked. Calories per serving excludes frosting.


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Carrot cake is one of my favorite baked goods! This is the healthier, lighter version to the traditional high-fat recipe…This recipe is by Registered Dietitian, Ellie Krieger. As always her recipes are easy, delicious and nutritious! I guarantee that you will never want to use the traditional high fat recipe ever again!!! The recipe says it yields 10 cupcakes but I got 14. Let me know what you guys think. Any questions or comments can be submitted in the comment box at the bottom of the page, email me at, or follow the twitter or Facebook link located on the top right of this page.


  • 3/4 cup white whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup avocado oil
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon vanilla
  • 1-1/2 cups finely shredded carrots (about 2 medium carrots)
  • 1/4 cup plus 2 tablespoons finely chopped walnuts
  • 4 oz. cream cheese, softened
  • 3/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon finely grated lemon zest


Preheat the oven to 350 F. Line 14 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and use a micro grater to grate a cinnamon stick over the cupcakes for garnish . The cupcakes should be stored in the refrigerator. ENJOY!

**Calories are per cupcake and includes frosting!

14 Servings
Amount Per Serving
Calories 196.2
Total Fat 8.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 3.3 g
Cholesterol 32.6 mg
Sodium 187.0 mg
Potassium 119.0 mg
Total Carbohydrate 32.9 g
Dietary Fiber 1.5 g
Sugars 23.5 g
Protein 3.5 g



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Top O’ The Mornin’ To Ya ! …. these are just one of the 2 creations I whipped up in honor of St. Patty’s Day :). Found the original recipe for the cupcakes on The coconut frosting was just something I came up with on my own. I never imagined the combination of pistachios and coconut and I must say they go very well together. Their flavors compliment each other. Let me know what you guys think. Happy St. Patricks Day!


1 cup all purpose flour

3/4 cup white whole wheat flour

1/3 cup cane or coconut sugar

1 (4 serving) pkg. instant pistachio pudding mix

2-1/2 tsp baking powder

1/4 tsp salt

2 Large Eggs

1-1/4 cups any milk

1/4 cup avocado oil

1/4 cup unsweetened applesauce

1 tsp pure vanilla extract

7 drops green food coloring


8oz. cream cheese, softened

1-1/2 cups confectioners sugar

1 tsp vanilla extract

1-1/4 tsp coconut extract


Heat oven to 375F. In a large mixing bowl, stir together flours, pudding mix, sugar, baking powder, and salt. In a small bowl, combine eggs, milk, applesauce, oil, food color and vanilla. Stir into the flour mixture just until combined. Fill cupcake liners 2/3 full. Bake for 18-20 min or until golden brown. Cool on a wire rack completely before frosting.

For Frosting:

Beat all the ingredients on medium until combined and frost.

18 Servings
Amount Per Serving
  Calories 185.7
  Total Fat 6.6 g
  Saturated Fat 2.2 g
  Polyunsaturated Fat 1.1 g
  Monounsaturated Fat 2.8 g
  Cholesterol 21.8 mg
  Sodium 217.1 mg
  Potassium 88.0 mg
  Total Carbohydrate 26.5 g
  Dietary Fiber 1.1 g
  Sugars 14.6 g
  Protein 4.2 g
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Rating: 5.0/5 (2 votes cast)

This is among one of my favorite cupcake recipes! They’re so pretty, moist and make for perfect guilt-free dessert! I had some batter left so I used a donut mold pan to make mini cake donuts!…. I found the original recipe on…You may use fresh starwberries all you have to do is freeze them beforehand to draw out the moisture from them and just puree the same way as the recipe requires.


1 -1/4 cups cake flour
1 cup white whole wheat flour
1 cup evaporated cane or coconut sugar
2 -3/4 teaspoons baking powder
1/4 teaspoon salt
1/4 +1/8 cup unsweetened applesauce
1/4+1/8 cup avocado oil
3/4 cup pureed frozen strawberries (about 1/4 of a 1 pound bag)
4 large egg whites
1/3 cup unsweetened original Ripple Milk + a few drops of pink/red gel food coloring

Strawberry Cream Cheese Frosting:

6 oz. Cream cheese, softened

1 tsp vanilla extract

1 cup Powdered sugar

1/3 cup pureed strawberries


1. Preheat oven to 350°F. Line 18 cupcake pan with paper liners.

2. In a medium bowl, whisk together flours, sugar, baking powder and salt; set aside.

3. In a large bowl with electric mixer, blend avocado oil, applesauce and strawberry puree. Add flour mixture and blend until light and fluffy (batter will be very thick).

4. In another bowl, whisk together egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.

5. Fill cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.

6. Combine all frosting ingredients in a bowl and beat until silky and smooth. Add 1 drop of red food gel coloring and mix again. Frost cupcakes after completely cooled.

18 Servings
Amount Per Serving
  Calories 199.0
  Total Fat 7.0 g
  Saturated Fat 1.8 g
  Polyunsaturated Fat 1.5 g
  Monounsaturated Fat 3.3 g
  Cholesterol 7.3 mg
  Sodium 159.7 mg
  Potassium 45.9 mg
  Total Carbohydrate 31.4 g
  Dietary Fiber 1.3 g
  Sugars 18.8 g
  Protein 3.8 g
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Happy Holidays Everyone!!! …..I made these festive cupcakes for a friends annual Christmas party and it was a HUGE success!!!I used white chocolate peppermint  bark and green sugar as an additional garnish. I got the original devil’s food recipe on by the one and only Ellie Krieger! Let me know what you guys think. All your comments and reviews are appreciated!

Yields: 8 cupcakes… make more you may simply double recipe. 

For cupcakes:

Paper cupcake liners

1/2 cup white whole wheat flour

1/2 cup cake flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegan sour cream

1/4 cup Trader Joe’s Cultured plain Cashew Beverage 

2 tablespoons Vegan Shortening

1/4 cup avocado oil

1/2 cup dark brown sugar

2 Large Eggs, room temperature

Peppermint Frosting:

6 oz. Vegan Cream Cheese at room temperature

8 Tbsp. Unsalted Vegan shortening at room temperature

3 cups Powdered sugar

1 tsp pure peppermint extract

1/2 tsp pure vanilla extract

1 Tbsp Ripple Half & Half in Vanilla


Place rack in center of oven and preheat oven to 350 degrees F. Place a cupcake liner into each section of cupcake tins. Whisk together flours, cocoa, baking soda and salt in a medium bowl and set aside. Combine sour cream and buttermilk in a small bowl and set aside.

Combine shortening, oil, and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add eggs and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to 15 minutes.

For Frosting:

Place shortening in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds. Add confectioners sugar one cup at a time and blend on low speed until combined. Increase the speed to medium and beat until it begins to get fluffy. Add the vanilla and peppermint extract and beat again until completely incorporated. Finally add the 1 Tbsp of half & half and combine.

**To create a swirl effect. Take a large piping bag and make 2 vertical parallel lines with your gel food coloring on the inside of the bag and then carefully fill with the frosting. Squeeze a little bit of the frosting onto your finger until u see the red and white stripes. Now you are ready to frost your cupcakes!

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I made these delicious cupcakes for my sisters Sweet 16! She loved them!!! These are the most luxurious, low calorie red velvet cupcakes I have ever tasted!!! You guys must give these a try! I got this recipe off of Let me know how you guys like them! 🙂

Servings: 24 Serving

Size: 1 cupcake with frosting

  • 1-1/2 cups cake flour
  • 1 cup white whole wheat flour
  • 1 cup cane or coconut sugar
  • 1 tbsp unsweetened dutch-process cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup butter, softened
  • 1 egg
  • 2 egg whites
  • 2 tsp vanilla
  • 1-1/3 cup buttermilk or Trader Joe’s Cultured Cashew Milk
  • 1 tbsp red food coloring


Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa, and baking powder. In another large bowl beat sugar, applesauce and butter. Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar. Add half of the dry ingredients into the egg mixture, mix well. Add buttermilk, red food coloring and mix well. Add the remaining dry ingredients and fold in vinegar and baking soda. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool, then frost with low fat cream cheese frosting.

Cream Cheese Frosting:

  • 8 oz Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Beat together cream cheese, powdered sugar and vanilla until smooth.


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Vegan Chocolate Cupcakes

November 29th, 2011 | Posted by Milana in Dessert | Vegan - (0 Comments)

These are the most decadent, moist cupcakes I have ever made without the use of eggs, milk, or butter! Definitely a keeper! Originally I got this recipe from I altered it slightly for nutritional purposes. I hope you guys enjoy these as much as my family, friends and I do.


1 cup all purpose flour

1/2 cups whole wheat pastry flour
1/2 cup cane or coconut sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder or dutch process cocoa
1/4 cup avocado oil

1/4 cup all natural unsweetened applesauce

1 cup water
1 teaspoon white vinegar

1 tsp pure vanilla extract


Mix all of the ingredients well until combined. It should be brown and smooth. Free of lumps. Bake at 350°F for 18-20 minutes. Cupcakes will turn out moist and delicious. After they cool down you may use any favorite frosting to top them or eat them as is!  I used 1 tsp of Dairy Free Nicciolata to frost each cupcake.

Nutrition: 12 cupcakes

Calories Per Serving: 135.20 without frosting.

Total Fat: 5.1 grams

Saturated Fat: .6 grams

    Polyunsaturated Fat: 1.4 grams

    Monounsaturated Fat: 2.8 grams

Cholesterol: 0 mg

Potassium: 53.4 mg

Sodium: .8 mg

Total Carbs: 21.9 grams

   Dietary Fiber: 1.8 grams

Sugars: 8.9 grams

Protein: 2.2 grams

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Rating: 4.7/5 (6 votes cast)