Cupcakes can make any kind of day better. And when they come together easily with a great gluten-free mix – well, that’s the icing on the proverbial (cup)cake! These pretty-as-a-picture vanilla treats get a boost of moisture and omega-3s when you mix in SunButter and flax seed oil. And with no need for an electric mixer, they’re fun for kids to make. Top them off with juicy raspberries and make everyone’s day a little sweeter.
Vanilla Cupcakes With Raspberries
Total Time 30 minutes
Servings 12 cupcakes
Calories 45 kcal
Ingredients
Cupcakes
- 1 Simple Mills Gluten-Free Vanilla Cupcake & Cake Mix
- 3 organic eggs
- 4 Tbsp. Nutiva Buttery Coconut Oil
- 1 Tbsp. SunButter Sunflower Butter
- 1 tsp. flax oil
- 1/3 cup Sproud Plant-Based Milk
- 1 Tbsp. organic vanilla extract
Frosting
- 1 can organic vanilla frosting
- Fresh raspberries
Instructions
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Preheat oven to 350 degrees F. Grease cupcake pan or fill with paper liners.
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In bowl, add all cupcake ingredients except for mix, and whisk until well combined.
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Add mix and stir until free of lumps.
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Pour batter into cupcake pan. Bake 15-20 minutes. Let cool completely.
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Stir frosting in can until slightly whipped; spread on cupcakes. Arrange raspberries on top.
Recipe Notes
Add the ingredients to your cart to make these crowd-pleasers.
Nutrition Facts
Vanilla Cupcakes With Raspberries
Amount Per Serving
Calories 45
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 41mg14%
Sodium 16mg1%
Potassium 18mg1%
Carbohydrates 1g0%
Sugar 1g1%
Protein 2g4%
Vitamin A 60IU1%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.