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a single vanilla frosted cupcake with a blackberry on top, a jar of almond milk in the background and a cake stand of more cupcakes in the background

Grain-Free Vanilla Cupcakes with Blackberry Frosting

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5 from 1 review

  • Author: Gina Fontana
  • Total Time: 0 hours
  • Yield: 8 cupcakes 1x

Description

A classic vanilla cupcake made gluten-free, vegan, and also grain free stacked with homemade vegan blackberry frosting using real blackberries! These Grain-Free Vanilla Cupcakes with Blackberry Frosting are sure to be a top candidate for your next birthday party!

Ingredients

Units Scale
  • 2/3 + 1/2 cup almond milk (or other plant milk)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup maple syrup
  • 1/4 cup avocado oil
  • 1/2 cup cassava flour
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of cinnamon

Blackberry Frosting

  • 1 (15 oz) can (approximately 1/2 cup) canned/frozen blackberries
  • 1/2 cup vegan/plant shortening
  • 1/2 cup vegan/plant butter
  • 1/2 teaspoon pure vanilla extract
  • 2–3 cups organic powdered sugar

Instructions

        1. Heat the canned or frozen blackberries in a small saucepan over medium high heat, stirring occasionally until they soften reduce, about 15-20 minutes. Cool them completely. You can place them into the fridge to speed up the process.
        2. In a glass bowl or measuring cup whisk together the almond milk, apple cider vinegar, vanilla, maple syrup, and avocado oil and let it sit for about 10 minutes.
        3. Preheat oven to 350 F. In a large bowl, whisk together the cassava flour, almond flour, coconut flour, salt, baking soda, baking powder, and cinnamon, then add wet ingredients and stir just enough to form a batter. Line a cupcake pan and then fill each liner just below the top. Bake 15-17 minutes or until risen and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
        4. To finish making the blackberry frosting, use an electric mixer to beat the shortening, butter, and vanilla in a large bowl until smooth then slowly add the powdered sugar and beat until the filling is sturdy. Add the cooled blackberries and beat on low speed to incorporate, adding more powdered sugar if needed or a splash of almond milk to make the cream filling to your desired texture.
        5. Pipe the frosting on the cooled cupcakes and top with a fresh blackberry if desired. Store the cupcakes covered on your counter for up to 3 days.

Notes

*If you're using frozen blackberry frosting, I found it helped to let the frosting thaw to room temperature and then re-beat it with the electric mixer adding a splash or two of plant milk to make it nice and fluffy again.

  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Category: Dessert
  • Cuisine: American

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Find it online: https://healthylittlevittlescom.bigscoots-staging.com/grain-free-vanilla-cupcakes-with-blackberry-frosting/