Vanilla Cupcakes With Raspberries
Total Time
30 mins
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
-
Preheat oven to 350 degrees F. Grease cupcake pan or fill with paper liners.
-
In bowl, add all cupcake ingredients except for mix, and whisk until well combined.
-
Add mix and stir until free of lumps.
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Pour batter into cupcake pan. Bake 15-20 minutes. Let cool completely.
-
Stir frosting in can until slightly whipped; spread on cupcakes. Arrange raspberries on top.
Recipe Notes
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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.