Oil-Free Vanilla Cupcakes with Fudge Frosting

Oil-Free Vanilla Cupcakes with Fudge Frosting

Makes 1 dozen

Oil-free

Unbelievably fudgy. Tender and laced with vanilla. These wholesome, flavorful cupcakes are made with ingredients you can feel good about eating!

You'll be astonished that these cupcakes, which contain neither vegan butter nor coconut oil and are sweetened solely with applesauce and maple syrup, taste indulgent and satisfying.

And here's a surprise: sweet potatoes are the secret ingredient in this low-fat, pipeable, luscious frosting. These Oil-Free Vanilla Cupcakes with Fudge Frosting are ideal for parents seeking healthier treats for their children, but equally perfect for adults!

Ingredients

For the Cupcakes

1 ½ cups whole wheat flour

½ cup almond flour

2 tablespoons cornstarch

2 tablespoons ground flaxseed

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¼ cups unsweetened applesauce

¾ cup maple syrup

1 tablespoon vanilla extract

For the Frosting

3 to 4 baked sweet potatoes to equal 2 cups

⅔ cup cocoa powder

¼ cup salted peanut butter (or use almond butter, replace with 1/3 cup melted dairy-free chocolate chips for a nut/peanut-free frosting)

5 tablespoons maple syrup

2 teaspoons vanilla extract

Directions

Make the cupcakes

1. Preheat the oven to 350ºF. Line a cupcake pan with liners.

2. In a large bowl, mix the whole wheat flour, almond flour, cornstarch, flaxseed, baking powder, baking soda, and salt.

3. In a separate bowl, mix the applesauce, syrup, and vanilla.

4. Pour the wet ingredients into the bowl with the dry and stir to combine.

5. Fill the cupcake liners 2/3 full with batter.

6. Bake for about 22 minutes, until the tops of the cupcakes spring back when touched. Avoid overbaking. Remove from the oven and set aside to cool.

Make the frosting

1. Put all the frosting ingredients in a food processor and blend until creamy and smooth.

2. Transfer frosting to a piping bag fitted with a wide tip or use a knife to spread frosting on cooled cupcakes.

3. Chill for 30 minutes before serving...if you can wait that long!