While I very rarely eat baked goods, some occasions just call for cake or cupcakes. Marty’s birthday is coming up soon and his one request was cupcakes. Normally, I would head to the grocery store for a box of cake mix and go from there. Since I started looking at ingredients, I knew this wasn’t going to work for us any longer. Did you know that most cake mixes have corn syrup which is most likely from GMO corn and a variety of artificial flavors and food dyes? Since it’s fairly easy to make an organic cupcake recipe from scratch, I decided I would do that instead.
Organic Cupcake Recipe from Scratch
I purchase our organic and local food from our local food coop. Our grocery stores carry a very poor selection of organic products. If you live in a larger town or city, you may have better luck than I do. Whenever possible, I buy local and organic.
I used organic sucunat as a sweetener in this cupcake recipe. Sucunat is pure dried sugar cane juice. Unlike traditional white sugar, sucunat is not refined and has the molasses mineral content that is lost in the refining process. It is more similar to brown sugar however traditional brown sugar is just white sugar with a bit of molasses added back to it. Organic sucunat has the mineral content that is missing in traditional sugars which makes it a healthier choice to bake with in my opinion. You can use sucanat as a replacement for traditional white sugar without adjusting the measurements in most recipes.
- 1 cup organic, raw local milk
- 6 farm fresh egg whites (organic)
- 1 tsp pure organic vanilla extract
- 2¼ cups organic white flour (unbleached)
- 1¾ cups Wholesome Sweeteners Organic Sucanat
- 4 tsp baking powder
- 1 tsp sea salt
- 6 ounces organic butter (1½ sticks), softened & cut up
- Preheat oven to 350F. Line muffin pans with cupcake liners if you use them or grease muffin pans to prevent sticking.
- Put milk, egg whites, and vanilla in bowl and beat with fork.
- Mix flour, sugar, baking powder and salt with electric beater on low. Add pieces of the butter slowly until it looks like crumbs.
- Reserve ½ cup of milk mixture and add the rest to the dry ingredients beating for one minute. Add the rest of the milk and beat until combined.
- Pour batter into muffin cups about ¾ full.
- Bake 15 -17 minutes or until they test done.
- Cool completely before frosting them.
I have been searching for a good homemade frosting recipe for quite a while. I have almost always purchased frosting in a container because all of the frosting recipes seemed difficult to me. After reading the ingredients on the can of frosting, I decided now was a good time to learn to make my own frosting. I was very excited to find organic powdered sugar to use in my recipe. Wholesome Sweeteners offers a variety of organic sweeteners including stevia, sucunat, brown sugar, and powdered sugar. They even have raw honey! I love that they support Fair Trade and are Fair Trade Certified!
- 8 ounces (2 sticks) of organic unsalted butter, softened
- 4 cups Wholesome Sweeteners Organic Powdered Sugar
- 1 tbsp pure organic vanilla extract
- 2 tbsp organic raw milk (or pasteurized if you cannot find raw)
- Beat the butter, powdered sugar, vanilla and milk with an electric beater on low until moistened.
- Beat on medium until creamy and fluffy.
- Pipe or spread on completely cooled cupcakes.
One of my readers will win $50 worth of organic Wholesome Sweeteners products. By entering, you are acknowledging your contact information will be shared with the sponsor.