Wacky Cupcakes With Maple Buttercream Icing Recipe

Name: Wacky Cupcakes With Maple Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour plain, all-purpose GF; 1/2 cup brown rice flour; 3/4 cup soft brown sugar firmly packed; 4 tablespoons Dutch process cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 pinch salt; 6 tablespoons sunflower oil coconut oil could also work; 1 tablespoon cider vinegar; 1/4 cup applesauce; 1 teaspoon vanilla extract; 3/4 cup water; icing Maple buttercream; 1/2 cup vegan butter Nuttelex, softened at room temperature; 1 teaspoon vanilla extract; 1 1/2 cups icing sugar pure, sifted; 5 teaspoons pure maple syrup; 3 drops rice milk

Servings: persons

1 cup flour plain, all-purpose GF
1/2 cup brown rice flour
3/4 cup soft brown sugar firmly packed
4 tablespoons Dutch process cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
6 tablespoons sunflower oil coconut oil could also work
1 tablespoon cider vinegar
1/4 cup applesauce
1 teaspoon vanilla extract
3/4 cup water
icing Maple buttercream
1/2 cup vegan butter Nuttelex, softened at room temperature
1 teaspoon vanilla extract
1 1/2 cups icing sugar pure, sifted
5 teaspoons pure maple syrup
3 drops rice milk

1
Preheat oven to 180degC/350F. Line 12 regular (1/2 cup) muffin tins with muffin papers. Sift together dry ingredients over sugar in a large mixing bowl. Set aside.
2
Whisk together oil, vinegar, applesauce and vanilla extract in a separate bowl. Add wet ingredients to dry and then pour 3/4 cup water over everything. Stir gently to combine until flour streaks disappear. Do not beat. (At this stage, the batter will look quite oily, but don't worry - it will work out okay).
3
Spoon batter into muffin papers and bake for 25 minutes, or until a skewer inserted comes out clean.
4
Cool for 5 minutes before removing to a wire rack to cool completely.
5
For the buttercream, combine softened butter and vanilla in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat until creamy. Gradually beat in the icing sugar. Slowly beat in the maple syrup, then add milk until it reaches desired consistency. Continue mixing until the icing becomes thick and fluffy, about 5 minutes.
6
Top cooled cupcakes with buttercream and decorate as desired. Serve immediately!

1229

kcal

Calories

Fat

195

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 18 ingredients. The key ingredients include: 1 cup flour plain, all-purpose GF, 1/2 cup brown rice flour, 3/4 cup soft brown sugar firmly packed, 4 tablespoons Dutch process cocoa powder, and more.

Yes, Wacky Cupcakes With Maple Buttercream Icing 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.

Wacky Cupcakes With Maple Buttercream Icing

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