These vegan gluten-free cupcakes offer a delicious twist on the classic vanilla treat, blending the rich sweetness of ripe plums with the warmth of vanilla. With a moist, tender texture, a naturally-colored sweet creamy icing and a burst of fruity flavor in every bite, they’re a surprising and beautiful dessert for any occasion.
Vanilla Plum Cupcakes (Vegan & Gluten-Free)
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Ingredients
- 1-1/4 cups King Arthur Measure for Measure Gluten-Free Flour
- 1 stick vegan butter softened
- 1/2 cup Simple Truth Organic Sugar
- 1 tsp. Bob’s Red Mill Baking Soda
- 1 tsp. Bob’s Red Mill Baking Powder
- 1 Tbsp. Braggs Apple Cider Vinegar
- 1-1/2 cups Simple Truth Unsweetened Coconut Milk
- 1 Tbsp. Watkins Vanilla Extract
- 1-1/2 cups fresh plums diced
Buttercream icing
- 2-1/4 cups Woodstock Organic Powdered Sugar
- 6 Tbsp. vegan butter softened
- 2-3 Tbsp. Simple Truth Unsweetened Coconut Milk
- 1 tsp. Watkins Vanilla Extract
- 1 tsp. lemon juice
- 3-4 Tbsp. Natierra Freeze-Dried Organic Blueberries powdered
Instructions
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Preheat oven to 35 degrees F.
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In bowl, using had mixer, mix together sugar and butter until creamy. While continuing to mix, add milk, vanilla and apple cider vinegar.
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In different bowl, whisk together flour, baking soda and baking powder. Add wet ingredients to dry ingredients and mix until well combined. Gently fold in the plums.
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Line muffin pan with cupcake liners and fill each cup evenly with dough.
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Bake cupcakes 15-20 mins or until toothpick comes out clean. Let cool before decorating with icing.
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For icing, in medium-sized bowl using mixer, cream together butter and powdered sugar. Add milk, vanilla and lemon juice. Stir together until preferred consistency is reached.
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In food processor, process freeze-dried berries into fine powder. Mix blueberry powder into icing. (Note: Add more berries if you want a different shade of purple.)
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Decorate cupcakes with icing and fresh berries.
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Serve immediately or store in airtight container for 3-4 days.
Notes
Nutrition
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The post Vanilla Plum Cupcakes (Vegan & Gluten-Free) first appeared on The Upside by Vitacost.com.