Ginger Spiced Tofu Cupcakes

Prep Time: 10 Min
Cook Time: 20 Min
Ready In: 30 Min

Servings: 12–14 cupcakes

Tofu replaces egg in these ginger-spiced cupcakes, so they make a tasty treat for vegetarians and vegans.

Ingredients:

½ package House Foods Premium or Organic Tofu Soft, drained
2 teaspoons vanilla extract
1/3 cup vegetable oil
1¼ cup vegan sugar
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
¼ teaspoon ground cloves

Directions:

Preheat oven to 350F. In a food processor, purée tofu, vanilla and oil until smooth. Once combined, add dry ingredients and pulse a few times.
With a spatula, scrape the sides and bottom of the food processor. Pulse a few times more.
In a cupcake pan lined with wrappers, scoop in batter and bake for 20 minutes or until done.
Once done, let the cupcakes cool in pan. When they have cooled, top with desired frosting and serve..

Nutritional Information:
Amount per cupcake (without frosting): Calories: 150; Total Fat: 6 g; Saturated Fat: 0; Cholesterol: 0; Sodium: 130 mg; Carbohydrate: 24 g; Fiber: 1 g; Sugar, 13 g, Protein, 2 g.

Recipe courtesy of House Foods.

HealthyWomen Editors

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

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