Magic Fruit-and-Veggie Cupcakes Recipe

Name: Magic Fruit-and-Veggie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray (optional); 1/2 cup all-purpose flour; 1/2 cup whole-wheat flour; 1 tablespoon soy flour; 2 tablespoons wheat germ; 1/2 cup bran flakes cereal or old-fashioned oats (or a combination); 1/4 cup ground flax seeds; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; Pinch of salt; 1 large egg; 1/4 cup packed light brown sugar, plus more for topping (optional); 2 tablespoons extra-virgin olive oil; 1 teaspoon vanilla extract; 2/3 cup plus 1 tablespoon whole milk; 3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach); 3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)

Servings: persons

Cooking spray (optional)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon soy flour
2 tablespoons wheat germ
1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
1/4 cup ground flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
1 large egg
1/4 cup packed light brown sugar, plus more for topping (optional)
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon whole milk
3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)
3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)

1
Preheat the oven to 350 degrees.
2
Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
3
Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside.
4
Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth.
5
Add the olive oil, vanilla, milk, vegetables and fruit and mix well.
6
Pour the wet ingredients into the dry mixture and stir just until blended
7
Spoon the batter into the prepared pan, filling each cup about three-quarters of the way.
8
Sprinkle the tops with brown sugar, if desired.
9
Bake for 20 to 24 minutes.
10
Remove from the pan and cool on a rack.
11
Photograph by Ngoc Minh Ngo

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cooking spray (optional), 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour, 1 tablespoon soy flour, and more.

Yes, Magic Fruit-and-Veggie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Magic Fruit-and-Veggie Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions