Berry and Banana Cupcakes with Vanilla Frosting - Forks Over Knives

Name: Berry and Banana Cupcakes with Vanilla Frosting - Forks Over Knives
Ingredients: ½ of a 12- to 14-oz. package extra-firm light silken tofu; 2 tablespoons pure cane sugar; 2 teaspoons lemon juice; ½ teaspoon pure vanilla extract, or seeds from half of a vanilla bean pod; ½ cup mashed banana; ⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice; ⅓ cup pure maple syrup; ¼ cup unsweetened applesauce; 1 tablespoon flaxseed meal; 1 cup whole wheat pastry flour; 1 teaspoon regular or sodium-free baking powder; ¼ teaspoon baking soda; ¼ teaspoon sea salt; ½ cup fresh raspberries; ½ cup fresh blueberries

www.forksoverknives.com

Pack these picture-perfect Berry-Banana Cupcakes, which are topped with homemade Creamy Vanilla Frosting, for your next picnic. Get the recipe here!

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Ingredients

½ of a 12- to 14-oz. package extra-firm light silken tofu
2 tablespoons pure cane sugar
2 teaspoons lemon juice
½ teaspoon pure vanilla extract, or seeds from half of a vanilla bean pod
½ cup mashed banana
⅓ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
⅓ cup pure maple syrup
¼ cup unsweetened applesauce
1 tablespoon flaxseed meal
1 cup whole wheat pastry flour
1 teaspoon regular or sodium-free baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup fresh raspberries
½ cup fresh blueberries