1. Classic Organic Vanilla Cupcakes

Ingredients:

• Cupcakes:
  • 1 ½ cups organic all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup organic unsalted butter, softened
  • 1 cup organic cane sugar
  • 2 large organic eggs
  • 2 tsp organic vanilla extract
  • ½ cup organic whole milk
• Frosting:
  • 1 cup organic unsalted butter, softened
  • 3 cups organic powdered sugar
  • 2 tsp organic vanilla extract
  • 2-3 tbsp organic milk or cream

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with organic paper liners.
2. In a bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt).
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well. Mix in vanilla.
5. Gradually alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
6. Divide batter evenly into liners, filling each about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool completely.
8. For frosting, beat butter until creamy, add powdered sugar gradually, and mix in vanilla and milk. Frost-cooled cupcakes.

2. Organic Chocolate Cupcakes with Ganache Frosting

Ingredients:

• Cupcakes:
  • 1 cup organic all-purpose flour
  • ½ cup organic cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ cup organic coconut oil, melted
  • 1 cup organic cane sugar
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • ½ cup organic almond milk
• Ganache:
  • ½ cup organic dark chocolate chips
  • ¼ cup organic heavy cream

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine dry ingredients (flour, cocoa powder, baking powder, baking soda, salt).
3. In another bowl, whisk coconut oil, sugar, eggs, and vanilla until smooth.
4. Gradually add dry ingredients, alternating with almond milk. Mix until combined.
5. Spoon batter into liners and bake for 18-20 minutes. Cool completely.
6. For the ganache, heat cream until steaming, pour over chocolate chips, and stir until smooth. Spread over cooled cupcakes.

3. Organic Lemon Cupcakes with Lemon Buttercream

Ingredients:

• Cupcakes:
  • 1 ¾ cups organic all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup organic butter, softened
  • 1 cup organic cane sugar
  • 2 large organic eggs
  • Zest of 1 organic lemon
  • 1 tsp organic lemon extract
  • ½ cup organic yogurt
  • ¼ cup fresh organic lemon juice
• Frosting:
  • 1 cup organic butter, softened
  • 3 cups organic powdered sugar
  • 2-3 tbsp fresh organic lemon juice
  • 1 tsp organic lemon zest

Instructions:

1. Preheat oven to 350°F and line a cupcake pan with liners.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Cream butter and sugar together until fluffy. Add eggs, one at a time, then mix in lemon zest and extract.
4. Combine yogurt and lemon juice. Alternate adding dry ingredients and yogurt mixture to the batter.
5. Bake for 18-20 minutes. Cool completely.
6. Make frosting by beating butter, powdered sugar, lemon juice, and zest. Frost-cooled cupcakes.

4. Organic Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

• Cupcakes:
  • 1 ¼ cups organic whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp sea salt
  • ½ cup organic coconut oil, melted
  • ½ cup organic brown sugar
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • 1 ½ cups finely grated organic carrots
  • ½ cup organic crushed pineapple, drained
  • ½ cup organic walnuts (optional)
• Frosting:
  • 8 oz organic cream cheese, softened
  • ½ cup organic unsalted butter, softened
  • 2 cups organic powdered sugar
  • 1 tsp organic vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix coconut oil, brown sugar, eggs, and vanilla until smooth.
4. Gradually add dry ingredients to the wet mixture. Fold in grated carrots, pineapple, and walnuts.
5. Fill cupcake liners 2/3 full and bake for 20-22 minutes. Cool completely.
6. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until fluffy. Frost cupcakes.

5. Organic Matcha Green Tea Cupcakes

Ingredients:

• Cupcakes:
  • 1 ¼ cups organic all-purpose flour
  • 1 ½ tsp organic matcha powder
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup organic unsalted butter, softened
  • ¾ cup organic cane sugar
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • ½ cup organic whole milk
• Frosting:
  • 1 cup organic butter, softened
  • 2 ½ cups organic powdered sugar
  • 1 tsp organic matcha powder
  • 2 tbsp organic heavy cream

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray with liners.
2. Combine flour, matcha powder, baking powder, and salt in a bowl.
3. Cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla.
4. Alternate adding dry ingredients and milk until combined.
5. Divide batter evenly into liners and bake for 18-20 minutes. Cool completely.
6. Make frosting by beating butter, powdered sugar, matcha powder, and cream until smooth. Frost cupcakes.

6. Organic Coconut Lime Cupcakes

Ingredients:

• Cupcakes:
  • 1 ½ cups organic all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup organic coconut oil, melted
  • ¾ cup organic cane sugar
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • Zest of 2 organic limes
  • ¾ cup organic coconut milk
• Frosting:
  • 1 cup organic butter, softened
  • 3 cups organic powdered sugar
  • 2 tbsp fresh organic lime juice
  • 1 tsp organic lime zest

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream coconut oil and sugar until smooth. Add eggs one at a time, followed by vanilla and lime zest.
4. Alternate adding dry ingredients and coconut milk, mixing until smooth.
5. Divide batter into liners and bake for 18-20 minutes. Cool completely.
6. For frosting, beat butter, powdered sugar, lime juice, and zest until creamy. Frost-cooled cupcakes.

7. Organic Vegan Chocolate Avocado Cupcakes

Ingredients:

• Cupcakes:
  • 1 ½ cups organic all-purpose flour
  • ½ cup organic cocoa powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ cup mashed ripe organic avocado
  • ¾ cup organic maple syrup
  • ½ cup organic almond milk
  • ⅓ cup organic coconut oil, melted
  • 1 tsp organic apple cider vinegar
• Frosting:
  • 1 large ripe organic avocado
  • 1 ½ cups organic powdered sugar
  • 3 tbsp organic cocoa powder

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. Blend avocado, maple syrup, almond milk, coconut oil, and vinegar until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until smooth.
5. Divide batter into liners and bake for 18-20 minutes. Cool completely.
6. For frosting, mash avocado until smooth, mix in powdered sugar and cocoa powder, and frost cupcakes.

8. Organic Pumpkin Spice Cupcakes

Ingredients:

• Cupcakes:
  • 1 ½ cups organic all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp sea salt
  • ½ cup organic coconut oil, melted
  • 1 cup organic pumpkin puree
  • ¾ cup organic cane sugar
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
• Frosting:
  • 1 cup organic butter, softened
  • 3 cups organic powdered sugar
  • 1 tsp ground cinnamon
  • 2 tbsp organic cream

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl.
3. In another bowl, whisk coconut oil, pumpkin puree, sugar, eggs, and vanilla until smooth.
4. Gradually fold dry ingredients into wet ingredients until combined.
5. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely.
6. For frosting, beat butter, powdered sugar, cinnamon, and cream until fluffy. Frost-cooled cupcakes.

9. Organic Strawberry Basil Cupcakes

Ingredients:

• Cupcakes:
  • 1 ½ cups organic all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup organic unsalted butter, softened
  • ¾ cup organic cane sugar
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • ½ cup organic whole milk
  • ½ cup organic strawberries, finely chopped
  • 1 tbsp fresh organic basil, finely chopped
• Frosting:
  • 1 cup organic butter, softened
  • 3 cups organic powdered sugar
  • 3 tbsp organic strawberry puree
  • ½ tsp organic vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternate adding dry ingredients and milk to the batter, mixing until smooth. Fold in strawberries and basil.
5. Spoon batter into liners and bake for 18-20 minutes. Cool completely.
6. For frosting, beat butter until fluffy, add powdered sugar gradually, then mix in strawberry puree and vanilla. Frost cupcakes.

10. Organic Almond Rosewater Cupcakes

Ingredients:

• Cupcakes:
  • 1 ½ cups organic almond flour
  • ½ cup organic all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup organic coconut oil, melted
  • ¾ cup organic cane sugar
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • 1 tsp organic rosewater
  • ½ cup organic almond milk
• Frosting:
  • 1 cup organic butter, softened
  • 3 cups organic powdered sugar
  • 1 tsp organic rosewater
  • 2 tbsp organic almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. Mix almond flour, all-purpose flour, baking powder, and salt in a bowl.
3. Whisk coconut oil and sugar until smooth. Add eggs, vanilla, and rosewater, mixing well.
4. Gradually add dry ingredients, alternating with almond milk, until combined.
5. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely.
6. Beat butter and powdered sugar for frosting, adding rosewater and almond milk to reach the desired consistency. Frost cupcakes.

11. Organic Peanut Butter Banana Cupcakes

Ingredients:

• Cupcakes:
  • 1 ½ cups organic whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup organic peanut butter
  • ½ cup organic coconut oil, melted
  • ¾ cup organic brown sugar
  • 1 large organic banana, mashed
  • 1 large organic egg
  • 1 tsp organic vanilla extract
  • ½ cup organic almond milk
• Frosting:
  • 1 cup organic cream cheese, softened
  • ½ cup organic peanut butter
  • 2 cups organic powdered sugar
  • 2 tbsp organic heavy cream

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, mix flour, baking powder, baking soda, and salt.
3. In another bowl, whisk peanut butter, coconut oil, and brown sugar until smooth. Add mashed banana, egg, and vanilla.
4. Gradually add dry ingredients, alternating with almond milk, until smooth.
5. Fill liners and bake for 18-20 minutes. Cool completely.
6. For frosting, beat cream cheese and peanut butter until smooth, then add powdered sugar and cream. Frost cupcakes.

12. Organic Chai Spiced Cupcakes

Ingredients:

• Cupcakes:
  • 1 ½ cups organic all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • ½ tsp sea salt
  • ½ cup organic unsalted butter, softened
  • ¾ cup organic brown sugar
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • ½ cup organic chai tea cooled
• Frosting:
  • 1 cup organic butter, softened
  • 3 cups organic powdered sugar
  • 1 tsp ground cinnamon
  • 2-3 tbsp organic cream

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
3. Cream butter and sugar until light. Add eggs one at a time, then mix in vanilla.
4. Alternate adding dry ingredients and cooled chai tea, mixing until smooth.
5. Fill liners and bake for 18-20 minutes. Cool completely.
6. For frosting, beat butter, powdered sugar, cinnamon, and cream until fluffy. Frost-cooled cupcakes.