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Organic Cupcakes Recipe from Scratch

Name: Organic Cupcakes Recipe from Scratch Organic Frosting Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 47 min
Yield: 18
Cuisine: American
Ingredients: 1 cup organic, raw local milk; 6 farm fresh egg whites (organic); 1 tsp pure organic vanilla extract; 2 1/4 cups organic white flour (unbleached); 1 3/4 cups Wholesome Sweeteners Organic Sucanat; 4 tsp baking powder; 1 tsp sea salt; 6 ounces organic butter (1 1/2 sticks), softened & cut up; 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)

Ellen Christian

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Last Updated on May 7, 2023 by Ellen Christian

Looking for a recipe for organic cupcakes? Try this natural cupcake recipe that is both easy and delicious. It’s a family favorite recipe.

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Organic Cupcake Recipe from Scratch

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.

Check out the organic cupcakes recipe at the end of the post.

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.

Healthy cupcake recipes

Yes, it really is possible to find relatively healthy cupcake recipes. Everything in moderation is acceptable.

So, while one or two organic cupcakes is not a problem, eating a dozen would not be a good idea.

You might want to check out my natural fruity tie-dye Easter cupcakes that are made with natural coloring.

I used organic sucanat as a sweetener in this organic cupcakes recipe. Sucunat is pure dried sugar cane juice. You can get it here.

Unlike traditional white sugar, sucanat 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 sucanat 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. You may want to check out these healthy baking substitutes for allergy-friendly cooking.

If you’re looking for a fluffy vanilla cupcakes recipe, this one is probably a bit denser than the traditional fluffy cupcake. Here are some cupcake baking tips that may help you achieve the fluffy level that you want.

Generally speaking, the more you sift the flour the fluffier the final cupcake will be. It cannot hurt to try and see what results you get when you sift versus when you don’t.

Vegan cupcakes

If you’re looking for vegan cupcakes, you might want to try a few substitutions in this organic cupcakes recipe and see how it turns out. The recipe does call for milk, eggs, and butter so you would have to experiment a little bit.

Or, you can try these vegan vanilla cupcakes from Food Network.

Strawberry organic cupcakes

If you’re looking for an organic cupcakes recipe that has just a hint of strawberry flavor, why not try these organic cupcakes topped with my natural frosting recipe. It uses fresh strawberries so it has a touch of strawberry flavor and a natural light pink color.

So, you may have noticed that I love using paper cupcake liners. For parties, they are perfect because they keep fingers off the cupcake itself when handing things out.

But, at home, we generally use reusable silicone cupcake liners to reduce paper waste. I love these reusable silicone baking cups because the cupcakes or muffins just pop right out.

More healthy dessert recipes

If you enjoy healthy dessert recipes, why not try these healthy peanut butter banana bars. They make a great after school treat for the kids.

Or, if you want a holiday treat, check out these healthy Christmas treats or this healthy Valentine’s Day dessert. Or, these Paleo pumpkin bars are great for Thanksgiving.

Now, if you are planning on serving these organic cupcakes at a party or an event, you really need to serve them on a cupcake tree. It is so much easier than trying to fit them all on a plate.

This one is collapsible and has a cover in case you need to take them with you to a party. Or, if you want to take a cupcake with you for lunch, try this cute cupcake holder. It will help keep it safe until you want to eat it.

More recipes

Yield: 18

Organic Cupcakes Recipe from Scratch Organic Frosting Recipe

Looking for a recipe for organic cupcakes? Try this natural cupcake recipe that is both easy and delicious. It's a family favorite.

Prep Time 15 minutes

Cook Time 17 minutes

Additional Time 15 minutes

Total Time 47 minutes

Ingredients

1 cup organic, raw local milk
6 farm fresh egg whites (organic)
1 tsp pure organic vanilla extract
2 1/4 cups organic white flour (unbleached)
1 3/4 cups Wholesome Sweeteners Organic Sucanat
4 tsp baking powder
1 tsp sea salt
6 ounces organic butter (1 1/2 sticks), softened & cut up
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)

Instructions

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 1/2 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 3/4 full.
Bake 15 -17 minutes or until they test done.
Cool completely before frosting them.
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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 327Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 327mgCarbohydrates: 38gFiber: 0gSugar: 24gProtein: 4g