Asparagus Cupcake

Happy First Day of Spring!

There’s nothing more exciting than finally saying good-bye to the long winter. Even at grocery stores, you may start seeing signs of spring — like fresh asparagus!

Looking for a fun way to eat asparagus? Try our Asparagus Cupcake!

Asparagus Cupcake

Here is the recipe:

INGREDIENTS: (for 12 cupcakes)

  • ½ onion

  • 1 tbsp + 2 tbsp olive oil

  • ¾ cup almond milk

  • 1 egg

  • 2 1/3 cup self-rising flour

  • 2 tbsp. baking powder

  • 12 asparagus

  • 1 tsp dried oregano

  • 1 pinch salt

  • 1 pinch pepper

  • 2 tbsp grated Parmesan cheese


  1. Preheat oven to 400°F. Prepare a cupcake tray by lining it with parchment paper.

  2. Finely dice onion and cook it in a frying pan with 1 tbsp olive oil. Once the onion is soft, remove from heat and let it cool.

  3. In a bowl, mix almond milk, 2 tbsp olive oil, and egg.

  4. In a separate bowl, mix self-rising flour and baking powder.

  5. Finely chop asparagus.

  6. Add the cooled onion, the asparagus, dried oregano, salt and pepper to the wet mixture, then add the dry mixture and combine.

  7. Divide the mixture between 12 cupcake cases, top with grated Parmesan cheese, and bake for 20-25 minutes in the preheated oven.

  8. Cool on a wire rack for ~10 minutes.

Asparagus is low-calorie (1 cup of cooked, fresh asparagus is only about 35 Calories!) and nutritious. It is an excellent source of folate, and a good source of vitamins A and C.

It's highly perishable so try to eat it within 1-2 days after purchasing.If you don’t have time to make our Asparagus Cupcakes, simply eat them in a salad!

Asparagus Salad


  • Ohio State University Extension. Appetizing Asparagus. May 20, 2014.