Name: Vanilla Plum Cupcakes (Vegan & Gluten-Free)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1-1/4 cups King Arthur Measure for Measure Gluten-Free Flour; 1 stick vegan butter (softened); 1/2 cup Simple Truth Organic Sugar; 1 tsp. Bob's Red Mill Baking Soda; 1 tsp. Bob's Red Mill Baking Powder; 1 Tbsp. Braggs Apple Cider Vinegar; 1-1/2 cups Simple Truth Unsweetened Coconut Milk; 1 Tbsp. Watkins Vanilla Extract; 1-1/2 cups fresh plums (diced); 2-1/4 cups Woodstock Organic Powdered Sugar; 6 Tbsp. vegan butter (softened); 2-3 Tbsp. Simple Truth Unsweetened Coconut Milk; 1 tsp. Watkins Vanilla Extract; 1 tsp. lemon juice; 3-4 Tbsp. Natierra Freeze-Dried Organic Blueberries (powdered)

These vegan gluten-free cupcakes offer a delicious twist on the classic vanilla treat, blending the rich sweetness of ripe plums with the warmth of vanilla. With a moist, tender texture, a naturally-colored sweet creamy icing and a burst of fruity flavor in every bite, they’re a surprising and beautiful dessert for any occasion.

Close-up of Vanilla Plum Vegan Gluten-Free Cupcakes with Berries on Top

0 from 0 votes

Vanilla Plum Cupcakes (Vegan & Gluten-Free)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12

Calories 370 kcal

Author Oana Ennis

Ingredients

1-1/4 cups King Arthur Measure for Measure Gluten-Free Flour
1 stick vegan butter softened
1/2 cup Simple Truth Organic Sugar
1 tsp. Bob's Red Mill Baking Soda
1 tsp. Bob's Red Mill Baking Powder
1 Tbsp. Braggs Apple Cider Vinegar
1-1/2 cups Simple Truth Unsweetened Coconut Milk
1 Tbsp. Watkins Vanilla Extract
1-1/2 cups fresh plums diced

Buttercream icing

2-1/4 cups Woodstock Organic Powdered Sugar
6 Tbsp. vegan butter softened
2-3 Tbsp. Simple Truth Unsweetened Coconut Milk
1 tsp. Watkins Vanilla Extract
1 tsp. lemon juice
3-4 Tbsp. Natierra Freeze-Dried Organic Blueberries powdered

Instructions

Preheat oven to 35 degrees F.
In bowl, using had mixer, mix together sugar and butter until creamy. While continuing to mix, add milk, vanilla and apple cider vinegar.
In different bowl, whisk together flour, baking soda and baking powder. Add wet ingredients to dry ingredients and mix until well combined. Gently fold in the plums.
Line muffin pan with cupcake liners and fill each cup evenly with dough.
Bake cupcakes 15-20 mins or until toothpick comes out clean. Let cool before decorating with icing.
For icing, in medium-sized bowl using mixer, cream together butter and powdered sugar. Add milk, vanilla and lemon juice. Stir together until preferred consistency is reached.
In food processor, process freeze-dried berries into fine powder. Mix blueberry powder into icing. (Note: Add more berries if you want a different shade of purple.)
Decorate cupcakes with icing and fresh berries.
Serve immediately or store in airtight container for 3-4 days.