Description
Valentine’s Day plans? These vegan and gluten free raspberry almond cupcakes are definitely on my list. Topped with a creamy, tart, sweet raspberry vegan buttercream, these are seriously delicious!
Ingredients
Units
Scale
Cupcakes:
- 1/2 cup vegan butter
- 1 cup cane sugar
- 1 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1 cup nondairy milk (brought to room temp)
- 1 tbsp lemon juice
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 3/4 cup Bob’s Red Mill Almond Flour
- 1/2 cup Bob’s Red Mill Oat Flour
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 2 cups firm raspberries, divided
Frosting:
- 1 cup vegan butter, softened to room temp
- 2 cups powdered sugar
- 1/4 cup freeze-dried raspberries
- 1 tsp vanilla extract
- 1 1/2 tsp nondairy milk
- Pinch of salt
Instructions
- Preheat oven to 335˚F and line a muffin pan.
- In a large mixing bowl, whisk together gluten free flour, almond flour, oat flour, baking powder, baking soda, salt, and cinnamon.
- Using an electric hand mixer, cream together butter, sugar, almond extract and vanilla.
- Stir lemon juice into cashew milk and set aside.
- Add half of the dry ingredients to wet and blend well. Add applesauce and continue mixing. Add remaining dry ingredients, then add in cashew milk + lemon juice mixture and continue mixing until smooth batter forms. Let the batter sit for 15-20 minutes (we have found this helps with the texture of gluten free/vegan baked goods).
- Meanwhile, gently rinse raspberries and pat dry with paper towel. Optional: coat them in 1 tbsp of gluten free flour, then gently fold 1 ½ cups into the batter. Using a cookie dough scoop, add batter to lined muffin tins, filling about ¾ full.
- Bake for 28-30 minutes. Remove from oven and let cool completely before frosting.
- To make frosting, beat softened butter until creamy.
- In a spice grinder or food processor, pulse freeze-dried raspberries until they form a powder. Sift powdered sugar and raspberry powder into butter mixture and beat until light and creamy. Add vanilla, milk and a pinch of salt.
- When cupcakes are completely cool, top with frosting and a fresh strawberry. Store any leftover cupcakes in airtight container in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Oven
- Cuisine: Cupcakes
Nutrition
- Serving Size: 1 cupcake
- Calories: 368
- Sugar: 29 g
- Sodium: 374.4 mg
- Fat: 19.2 g
- Carbohydrates: 49.3 g
- Fiber: 2.5 g
- Protein: 2.9 g
