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

Serves: 12

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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
  1. * Preheat oven to 350 degrees.
  2. * Line 12 cup muffin pan with cupcake liners.
  3. * In a small bowl whisk gluten free flour, baking powder, and salt

  4. * Beat the butter with the cashew butter until smooth.

  5. * Add the sugar and beat until creamy.
  6. * Add the egg and vanilla beat again

  7. * In a small bowl whisk 1/2 cup goat milk and the apple cider vinegar.

  8. * Alternate adding the flour mixture with the milk into the cupcake batter.

  9. * Beat until batter is smooth.

  10. * Fill each cupcake about 3/4 full with batter.

  11. * Bake for 20 minutes until cupcakes are golden and firm.

  12. * Let cool completely before icing with organic vanilla icing, homemade marshmallow for sowman and dye free gems as buttons!

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