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Sweet small cake made with refined flour, often topped with frosting
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
18200
KCAL / 100G
Carbs
1870g
· 43%
Protein
1050g
· 24%
Fat
640g
· 33%
Fiber
320g
Vitamins
B2
0.19mg · 15% DV
Biotin
4µg · 13% DV
B1
0.12mg · 10% DV
Vitamin A
78µg · 9% DV
Minerals
Sodium
320mg · 14% DV
Selenium
7.8µg · 14% DV
Phosphorus
78mg · 11% DV
Calcium
56mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.8g
MONOUNSATURATED
6.1g
POLYUNSATURATED
2g
Omega 6:3 ratio 63.3:1
Above the ideal 4:1 (63.3:1).
If it has cream, cream cheese frosting, or other dairy-heavy toppings, refrigeration is safer. Plain cupcakes usually keep their texture best for about 1-2 days in an airtight container.
Refrigeration is important for dairy-based frostings, but it can make the cake feel drier. Store them sealed and let them sit briefly at room temperature before serving.
Yes, especially plain or lightly decorated cupcakes. For the best texture, wrap them individually and add fresh frosting after thawing if needed.
They can provide quick energy, but as a processed sweet they do not suit everyone before exercise. If they feel too heavy, a smaller portion or pairing with a simple protein source may work better.
You can, but a cupcake alone is not an ideal recovery meal. Pairing it with a protein source such as milk or yogurt makes it more balanced.
For many people, coffee or tea balances the sweetness and can make portion control easier. Sugary drinks alongside it can push the overall sugar load even higher.
They are not the same thing. Cupcakes are usually sweeter, softer, and often topped with frosting, while muffins are typically less sweet and more breakfast-like.
Overbaking, an imbalanced flour-to-fat ratio, or leaving them uncovered can dry them out. Airtight storage and careful baking time help preserve a softer texture.
Anyone with gluten, egg, or dairy allergies should be cautious because cupcakes commonly contain all three. People trying to limit highly processed sweets may also want to keep them as an occasional food.
No. Homemade gives you more control over ingredients, but it can still contain refined flour, sugar, and fat, so it is not automatically a balanced option.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.