You can call this recipe article “best organic cupcakes.” Or you can call it the “I can’t believe it has taken me this long to think of this topic” article. Why? Because I am obsessed with cupcakes. Since the first Sprinkles opened in my town, I have stalked every cupcake store opening to find the best combos of moist cake and sugary-but-not-to sugary icing. Are there cupcake sommeliers? If so, sign me up. And in the meantime, grab your recycled cupcake liners from Whole Foods and check out these awesome, organic recipes to tempt your icing-prone taste buds.

ORGANIC VEGAN VANILLA CUPCAKES
Original recipe
Ingredients:
1 cup organic soy milk
1 tsp organic apple cider vinegar
1 3/4 cups organic all-purpose flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup organic canola oil
3/4 cup organic sugar
2 1/4 tsp organic vanilla extract

Directions: Preheat the oven to 350 degrees. Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled. In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine. In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain. Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Cool then frost.

For Vegan frosting:
Vegan Cream Cheese Frosting
Original Recipe
Ingredients:
1 container Tofutti Better Than Cream Cheese
½ cup soy margarine
1 ½ cup powdered sugar
1 tsp organic vanilla extract
1 ½ tsp organic lemon juice

Directions: Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice.

ORGANIC RED VELVET CUPCAKES
Original recipe
Ingredients:
• 2 cups all purpose organic whole wheat flour
• 2 cups organic sugar
• ½ cup organic baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 teaspoon organic baking soda
• 2 sticks organic butter at room temperature
• 5 large organic eggs
• 1 cup organic buttermilk
• 1 teaspoon organic vanilla
• 1 teaspoon organic red food coloring
Directions: Preheat oven to 350 degrees. Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk dry ingredients. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add ¼ of dry ingredients to creamed mixture then approximately ¼ of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill lined cupcake pans ½ full of red velvet batter. Bake oven for approximately 20 minutes. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool then frost.

ORGANIC APPLESAUCE CUPCAKES
Original recipe
Ingredients:
• 1 cup organic whole wheat flour
• 1 ½ cups organic all purpose flour
• 1 ½ cups organic sugar
• 1 cup finely chopped organic apple
• 1 teaspoon baking powder
• 1 tablespoon organic raisins
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 ½ teaspoon organic cinnamon
• ½ teaspoon freshly grated nutmeg
• 2 large organic eggs
• 1 ½ cups homemade organic applesauce (preparations see below)
• ½ cup melted organic butter

Organic applesauce:
• 1 organic apple, whole
• ¼ cup organic sugar
• 1 teaspoon organic cinnamon
• ½ cup water

Directions: Chop apple into pieces. Add water and cinnamon. Boil for two minutes, reduce to a simmer.
Cupcake directions: Preheat oven to 350 degrees. Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and raisins. Spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. Bake cupcakes for 15-20 minutes. Cool. Top with organic powdered sugar or frosting.

Red velvet photo credit
Vanilla photo credit