Raspberry Lime Spindrift Cupcakes (Gluten-Free, Dairy-Free, Egg-Free, Nut-Free) (Edit recipe)

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You’d never guess by the amazing taste + light, fluffy texture that these made-in-one-bowl cupcakes are gluten-free + egg-free (plus dairy-free and nut-free too). A popular sparkling beverage helps give these irresistible cupcakes their wonderful texture. Complemented by a simple vanilla lime buttercream, these allergy-friendly cupcakes have a base flavor of vanilla-lime and are filled with tart fresh raspberries. Perfect for Easter, birthday parties, or any reason you need to bake this spring or summer.

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PREP TIME

15 minutes to 20 minutes

COOK TIME

25 minutes to 30 minutes

INGREDIENTS

Serves: 12

Ingredients

0.5 cup Plant Based Butter, Softened at room temperature
0.75 cup Cane Sugar
1 tsp Pure Vanilla Extract
1 Tbsp Lime Juice
1.5 Tbsp Lime Zest, Freshly grated
1.5 cups Primal Palate Gluten-free All-Purpose Flour
2 tsp Cornstarch, Gluten-Free
1 tsp Baking Soda
0.5 tsp Salt
12 fl oz Sparkling Water, I used one 12oz can chilled Raspberry Lime Spindrift
1.333 cups Organic Raspberries, Fresh raspberries; plus 12 more for garnishing frosted cupcake tops

Vanilla Lime Buttercream

1 cup Plant Based Butter, Softened at room temperature
3 cups Powdered Sugar
2 Tbsp Lime Juice
1 tsp Pure Vanilla Extract
1 pinch Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°. Lightly spray 12-cup nonstick cupcake pan with nonstick spray. Line with paper liners; set aside.
In bowl of stand mixer fitted with paddle attachment, or in large bowl using hand mixer, beat to combine plant butter, sugar, vanilla & lime juice. Add lime zest; quickly beat to combine.
In medium bowl, whisk to combine gluten-free flour, cornstarch, baking soda & salt.
Add dry mixture to bowl with plant butter mixture. Beat to partly combine. Gradually add can of chilled Raspberry Lime Spindrift, beating to combine until smooth.
Gently fold in 1 1/3 cup fresh raspberries.
Spoon batter into paper liners, filling each one just to the top.
Bake on middle rack of oven for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool 30-45 minutes before carefully removing cupcakes to wire rack to continue cooling completely.
To make buttercream, add plant butter, powdered sugar, lime juice, vanilla & salt to large mixing bowl. Use hand mixer to combine until smooth.
Choose your desired piping tip and spoon buttercream into piping bag fitted with piping tip. Frost cooled cupcakes.
Garnish each cupcake with 1 fresh raspberry. Can serve immediately or place in single layer in airtight container in refrigerator until ready to serve. Makes 12.

Notes

To make vegan, use organic cane sugar and organic powdered sugar. Cupcakes will keep fresh in the refrigerator for up to 3 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	411
Fat:	20 g
Carbohydrates:	56 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	369 mg
Fiber:	1 g
Sugars:	42 g
Sugar Alcohol:	0 g
Calculated per serving.