• Sarah Gearino

Gluten Free Healthier Vanilla Cupcakes w/ ButterCream Frosting

Cupcake Ingredients:


-1 cup gluten-free oat flour

-1/2 cup plus 2 tbsp Stevia in the raw

-1/4 cup unsweetened applesauce

-1/4 cup butter

-1/4 cup plus 2 tbsp unsweetened vanilla almond milk

-1 tsp vanilla extract

-2 large eggs or egg substitute

-1 1/4 tsp baking powder

-1/4 tsp baking soda


Protein Buttercream Frosting:


-2 tablespoons almond milk

-1/3 cup vanilla protein powder

-1/4 cup swerve confectioners sugar replacement

-1/4 cup vegan butter, softened

-1 teaspoon vanilla extract



1. Preheat oven to 350 degrees. Using hand blender, blend eggs, vanilla, butter, and milk. Then add in stevia. Then (mix by hand) the remaining ingredients and mix well.

2. If making large muffins, scoop 3 tbsp batter into each liner. If making mini muffins, scoop 1 tbsp.

3. Bake large for 18 minutes and minis for about 12 minutes.

4. Let cool and top with icing below.





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