Snowman Gluten Free Vanilla Cupcakes (Edit recipe)

These adorable and healthier vanilla cupcakes couldn't be easier to make! They've got a cashew butter base for a delicious, dense, and wholesome kid approved cupcake! You can sub the cashew butter for peanut butter for the true peanut butter lovers! Dairy free option as well!

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	383
Fat:	20 g
Carbohydrates:	48 g
Protein:	3 g
Cholesterol:	15 g
Sodium:	232 mg
Fiber:	1 g
Sugars:	27 g
Calculated per serving.

by colleenshealthylife

Serves: 12

Ingredients

1 cup Gluten Free Flour
1 tsp Baking Powder
1 pinch Sea Salt
0.75 cup Almond Milk, Or milk or choice
0.5 Tbsp Apple Cider Vinegar
6 Tbsp Salted Butter, Or vegan butter
0.75 cup Cashew Butter
.5 cup Coconut Sugar
.25 cup Swerve Granular (sugar substitute), Or organic cane sugar
1 whole Egg
1 tsp Pure Vanilla Extract
1 cup Vanilla Frosting (Simple Mills)
12 whole Vanilla Vegan Marshmallows
0.25 cup Unreal Chocolate Gems

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Process

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 350 degrees.
* Line 12 cup muffin pan with cupcake liners.
* In a small bowl whisk gluten free flour, baking powder, and salt 
* Beat the butter with the cashew butter until smooth. 
* Add the sugar and beat until creamy.
* Add the egg and vanilla beat again 
* In a small bowl whisk 1/2 cup goat milk and the apple cider vinegar. 
* Alternate adding the flour mixture with the milk into the cupcake batter. 
* Beat until batter is smooth. 
* Fill each cupcake about 3/4 full with batter. 
* Bake for 20 minutes until cupcakes are golden and firm. 
* Let cool completely before icing with organic vanilla icing, homemade marshmallow for sowman and dye free gems as buttons!