tofu cream cupcakes

When I decided to make these cupcakes, I wanted to make a very light, yet creamy cream topping. I usually use coconut cream or black beans, but I wanted to try something different. I used tofu to make this yummy vanilla cream. Tofu sometimes has a strong taste in creams, but in this cream you won't even notice it!


For the Muffins

  • 1/2 cup buckwheat flour
  • 1/3 cup whole wheat flour
  • 1/3 cup olive oil or melted coconut oil
  • 1/3 cup almond milk
  • 1/4 cup rye flour
  • 1/4 cup flax meal
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1 tbsp. apple cider vinegar
  • 1 tsp. baking soda
  • 1 tsp. vanilla powder
  • sprinkle of salt

1. Preheat the oven to 350F. 

2. Combine all the dry ingredients in a large mixing bowl.

3. Combine the wet ingredients in a separate bowl.

4. Gradually stir the wet ingredients into the dry ones.

5. When everything is well combined, equally fill approx. 8 cupcake molds.

6. Bake for about 20 to 30 minutes.

Let the muffins cool, before you top them with the cream!


For the Cream

  • 6 1/2 oz. firm tofu
  • 1 medium banana
  • 1 tsp. almond butter
  • 1 oz. cashews
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom 

Combine all the ingredients in a high-speed blender and blend until smooth.

Decorate your muffins using a piping bag. You can also use a butter knife to nicely spread the cream. 


DessertsSakura OyamaComment