Whole Wheat July 4th Cupcakes

You’re probably wondering how I’m able to still function with a newborn and keep up on here. Well, I was diligent about creating a stock pile of amazing recipes for you guys before I delivered Liam…that’s how. This whole ‘mom’ thing is starting to wear on me and I have no idea how you mom bloggers out there do it!

This post is the first thing I’ve baked since Liam arrived. I was shocked at how much I could do with just one hand. 😉 Oh, and I’m developing quite the arm muscles carrying this little guy around with one arm!

Anyway. I’m glad I finally got back in the kitchen, as hectic as it was. I love baking and I love sharing things with you all!

Pre-Liam, I bought these cute cupcake liners and knew I needed to use them before July 4th, otherwise I’d have to wait for a whole nother year! 😀

So, happy almost July fourth! I’m loving the surprise in the middle of these cupcakes….and especially loving that they’re 100% whole wheat. Thanks for the great recipe, Miryam!

Well, we’re getting ready for our first adventure to Charleston to visit our families this weekend as a family of 3.5! I’m planning on staying the week to spend July 4th with them too! Plus, it’s going to give my dear husband a lovely break away from this round-the-clock crying and give him some ‘me’ time. 🙂

What are you doing for the Fourth? Do tell!

Whole Wheat July 4th Cupcakes

adapted from Eat Good 4 Life

Ingredients

  • 1 egg
  • 1/4 cup olive oil
  • 1/2 cup skim milk
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract
  • 2 cups whole wheat pastry flour
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

How-To

  1. Preheat the oven to 350°F.
  2. Line a muffin tin with paper liners and spray with canola oil. Set aside.
  3. In a large bowl, beat the egg, olive oil, milk, heavy cream, vanilla extract, and sugar together.
  4. Add in the flour, baking powder, and baking soda. Beat until combined.
  5. Pour into the muffin tins, filling 3/4 the way full.
  6. Bake for 17-25 minutes until a cake tester comes out clean.
  7. Allow to cool before icing.
  8. I just used store bought vanilla frosting and used a corer to put red in the middle!

Servings: 1 dozen cupcakes

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14 comments

  1. That’s nice that Logan gets some me-time, but what about your me-time? 🙁

    I love the piping on these! Super cute. And I’ll be working on the 4th. Boooo! Nobody cares to celebrate American holidays with me so I’ll celebrate by myself. I hope you have a nice trip to your family!

  2. You’re doing amazing! And don’t worry, it gets better 🙂 It’s amazing the arm muscles you develop, eh? Haha 😀 These look fantastic. I tried one of Miryam’s cake recipes not too long ago and it was amazing. Gotta try some cupcakes now 😀

  3. These do look so cute and festive! I love them. I will be celebrating a cold 4th of July in New Zealand 🙁 but we are going to an American restaurant for dinner so I am super excited about that! And we will be back in the states a month from today! 😀

  4. Congrats on your first post-Liam post!!! It meets your high quality standards of yummy, great story and amazing pictures. You are an awesome new mommy, wife and creative genius.

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