Vanilla Cupcakes with Frosting

moist, vegan, sugar-free cupcakes

Vanilla Cupcakes
Goal shape
Total time 40 mins
Difficulty Easy
Nutritional value (per portion)
kcal 199
Protein 4 g
Fat 12 g
CARBOHYDRATES 18 g
Ingredients …

12 Persons

You will need

1.
For the cupcakes:
300 g unsweetened soy milk
1 tsp apple cider vinegar
1 very ripe banana
50 g Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
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250 g oatmeal (gluten-free if necessary)
2 tsp baking powder
3 tsp

2.
For the frosting:
2 cans full fat coconut milk
1.5 tsp
sprinkles (optional)

Vanilla Cupcakes with Frosting

moist, vegan, sugar-free cupcakes

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Let’s celebrate! 2020 is finally, finally coming to an end. It’s the perfect occasion to make these sugary-sweet vanilla cupcakes with frosting. Believe it or not, the recipe isn’t as unhealthy as it looks. We’ve set aside all forms of refined sugar, white flour, butter, and cream. Scroll down to learn our tricks and make this magic at home! Moist cupcakes just like the pros, but without the calorie traps. Let’s hope they wake us up into a new day as 2021 rings its way in.

Preparation

  • Set the cans of coconut milk upside down in the fridge overnight. If you skip this step, put them into the freezer upside down for half an hour before starting.
  • Preheat the oven to 180° C.
  • Add the soy milk and apple cider vinegar to a large bowl. Let sit until the soy milk starts to curdle.
  • Add the banana to the milk. Mash with a fork until smooth. Mash in the coconut oil.
  • Add the oat flour, baking powder, and Flavor Kick to the bowl and mix until a smooth batter is formed.
  • Fill muffin cups 3/4 full with the batter. The recipe should make 12 cupcakes.
  • Bake the vanilla cupcakes for 25 minutes.
  • Remove the coconut milk from the fridge or freezer and turn right side up. Open the can. The top of the coconut milk should be solid. Take this solid part only and put it in a bowl. Keep the liquid for smoothies, soups, etc.
  • Add the Flavor Kick and mix the frosting with a mixer or beater for 1 minute, until fluffy.
  • Pipe the frosting onto the cooled vanilla cupcakes. Decorate with sprinkles if you want.
  • Enjoy!

Our tip

You can replace the banana in the vanilla cupcakes with 100g of unsweetened applesauce.
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