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Hey!

I'm Michelle, and I'm the photographer and recipe developer behind Plant and Sprout. I'm a full time literature student, and big lover of healthy foods, simple living, and peanut butter. Come say hi!

Raspberry Cupcakes + Coconut Cream Frosting (Vegan & Naturally Sweetened)

Raspberry Cupcakes + Coconut Cream Frosting (Vegan & Naturally Sweetened)

Alright, I'm throwing at ya another naturally sweetened and healthy dessert recipe.

This time, we’re dealing with cupcakes. And they’re impeccable, if I do say so myself.

I’ve been loving sweetening desserts with either dates or maple syrup, and cupcakes are no exception. I wanted to make something pretty and light for Valentine’s Day, as well as something simple and refreshing for the upcoming Spring season. These cupcakes are literally filled with the simplest, most wholesome ingredients, and they taste phenomenal. As for frosting, I whipped up some coconut cream, vegan yogurt, and raspberry jam and oh. my. god. The result was incredible. I usually have trouble whipping coconut cream, no matter how much I leave it chilled in the fridge prior, but after adding some vegan yogurt i’ve found my favorite combination.

And these cupcakes turned out better than I expected, too!

So go ahead - enjoy these beauties and try not to eat the entire batch on your own.

Raspberry Cupcakes + Coconut Cream Frosting

CUPCAKE INGREDIENTS:

1 cup all purpose or spelt flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/3 cup apple sauce

1/3 cup maple syrup

1/4 cup warm water

1 Tbsp melted coconut oil

1 1/2 Tbsp apple cider vinegar

1/3 cup frozen or fresh raspberries

FROSTING INGREDIENTS:

1 can coconut cream, chilled

1 5.3 oz cup vegan yogurt

2 Tbsp raspberry jam

INSTRUCTIONS:

Preheat your oven to 350F. Line a muffin pan with muffin liners and set aside. In a bowl, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl, mix together the apple sauce, maple syrup, water, oil, and vinegar. Add the wet mixture to the dry and mix, folding in the raspberries. Fill up your muffin pan, and bake the cupcakes for about 20 minutes. While your cupcakes are cooling, take your coconut cream out of the fridge and scoop out the cream into a mixing bowl - make sure you don’t include any coconut water! Whip the coconut cream a bit, adding in the yogurt and jam. Whip until everything it fully incorporated and your frosting is light and whipped.

The batter right before going into the oven!

The batter right before going into the oven!

The cupcakes baked to golden perfection!

The cupcakes baked to golden perfection!

Pipe your cupcakes as you please :)

Pipe your cupcakes as you please :)

Fluffy and naturally sweet - they’re the bomb.

Fluffy and naturally sweet - they’re the bomb.

Perfect for Valentine’s Day, or any day really! Enjoy :)

Perfect for Valentine’s Day, or any day really! Enjoy :)

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