Golden Vanilla Cupcakes with Raspberry Buttercream Frosting Recipe

Name: Golden Vanilla Cupcakes with Raspberry Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup canola oil; 1/2 cup light agave nectar; 2 large eggs; 1/4 cup nonfat plain yogurt mixed with 1/4 cup water; 2 teaspoons vanilla extract; 2 teaspoons freshly grated lemon zest (about 1/2 lemon); 1 cup garbanzo bean flour; 1/3 cup potato starch; 3 tablespoons tapioca flour; 1 teaspoon xanthan gum; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1/2 cup unsalted butter; 1/3 cup and 2 tablespoons light agave nectar; 1/2 cup juice-sweetened seedless raspberry jam; 1 cup nonfat dry milk; 1/2 teaspoon vanilla extract; A few drops natural red food coloring (optional); Fresh raspberries for garnish (optional)

Servings: persons

1/3 cup canola oil
1/2 cup light agave nectar
2 large eggs
1/4 cup nonfat plain yogurt mixed with 1/4 cup water
2 teaspoons vanilla extract
2 teaspoons freshly grated lemon zest (about 1/2 lemon)
1 cup garbanzo bean flour
1/3 cup potato starch
3 tablespoons tapioca flour
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup unsalted butter
1/3 cup and 2 tablespoons light agave nectar
1/2 cup juice-sweetened seedless raspberry jam
1 cup nonfat dry milk
1/2 teaspoon vanilla extract
A few drops natural red food coloring (optional)
Fresh raspberries for garnish (optional)

1
Preheat the oven to 325F.
2
Line a cupcake pan with 9 paper liners and fill the empty cups half full of water to prevent scorching.
3
To prepare the cupcakes, using an electric mixer beat together the canola oil, agave nectar, and eggs.
4
Add the yogurt mixture, vanilla extract, and lemon zest.
5
Beat again.
6
Mix the garbanzo bean flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt in a large bowl.
7
Slowly add the flour mixture to the yogurt mixture and mix on low speed until just combined.
8
Spoon the batter into the prepared cupcake pan and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9
Cool the cupcakes completely on a cooling rack.
10
To prepare the frosting, use an electric mixer to beat the butter until smooth.
11
Add the agave nectar and beat again until fluffy.
12
Add the raspberry jam and beat well.
13
Add the dry milk, vanilla extract, and food coloring if using.
14
Beat on high speed until light and fluffy, scraping down the bowl as necessary.
15
You will have about 2 cups of frosting.
16
Frost the cooled cupcakes liberally and garnish with fresh raspberries if desired.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/3 cup canola oil, 1/2 cup light agave nectar, 2 large eggs, 1/4 cup nonfat plain yogurt mixed with 1/4 cup water, and more.

Yes, Golden Vanilla Cupcakes with Raspberry Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Golden Vanilla Cupcakes with Raspberry Buttercream Frosting

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