Vanilla cupcakes with pastel pink frosting are classically delicious and perfect for celebrating LOVE (which means every day, right?)! These I-Can’t-Stop-Eating cupcakes are vegan, gluten-free, paleo-friendly, low in sugar (but not at the expense of flavor), and healthy.
Thanks to no-sugar added applesauce, these vegan vanilla cupcakes are filled with perfect moisture and less processed sugar. With vegan coconut cream vanilla frosting, the cupcakes have more than enough delicious flavor and fluffy texture!
Baked with a combo of gluten-free all-purpose flour with coconut flour for extra coconut flavor (you can stick to gluten-free all-purpose flour if preferred) makes these cupcakes cake-like and moist but with enough healthy density. You can also use all coconut flour, but keep in mind that coconut flour is quite dense, so you may need to add a little more liquid to balance the texture. Coconut flour adds extra coconut flavor!
We have been on a quest to create a simple and healthy (low sugar and no processed butter) vegan frosting option. Like scientists experimenting with all different types of recipes, we’ve been crafting a variety of vegan frostings; this one is the winner! The frosting is whipped and fluffy and has just the right amount of firm texture to swirl on cupcakes. However, if kept out at room temperature for a while, the frosting will lose its firmness. For best results, keep cupcakes refrigerated until served. Our favorite part of this recipe? It requires only three ingredients: coconut cream, sweetener (your preference), and vanilla extract. Easy peasie.
Vegan Coconut Cream Frosting is simple and oh so yummy! Sidebar: You must be a fan of coconut because these cupcakes are COCONUT and vanilla flavored all the way. The frosting is made with full healthy-fat delightful coconut cream, so the flavor of coconut is fantastically prominent. We love it!
Besides the fantastic vegan frosting texture, the natural perfectly pink beet-dyed food coloring is gorgeous and easy to make. The beautiful red beet is perfect for natural red/pink food coloring. Thanks, mother nature! Red food coloring is artificial and offers no nutritional value. Studies have even linked some allergies and other health issues to the intake of artificial dyes (Red40 and others). No thanks, artificial colors. We got the beet!
One of the great things about utilizing the extraordinary beet’s natural hues is that not only are you eliminating artificial ingredients (by eliminating synthetic red food coloring), you are ADDING nutritional value to your recipes. Beets are nutritiously rich in trace minerals, vitamins, and antioxidants. Add some beet puree, beet powder, or beet simple syrup to this recipe, and you will have a ton more reasons to eat these cupcakes every single day. Follow these Do-It-Yourself Red Beet Food Coloring directions.
Wishing you an un”beet”able year filled with endless love, deliciously healthy foods, and joyful laughter.
Vegan Vanilla Cupcakes with Perfectly Pink Beet-Dyed Coconut Cream Frosting (Gluten-Free and Paleo Friendly) Recipe
VANILLA CUPCAKE INGREDIENTS (Makes about 10-11 cupcakes)
1 cup gluten-free all-purpose flour
1 cup coconut flour*
1 1/2 tsp baking powder (ensure gluten-free if necessary)
3/4 tsp baking soda
1/2 tsp salt
1 cup unsweetened non-dairy milk (almond or other) or water
1/2 cup preferred sweetener (honey, maple syrup, or sugar)
2 tbsp vanilla
2 tsp apple cider vinegar or white vinegar
1/4 cup applesauce
1/4 cup coconut oil, melted
*You can replace coconut flour with gluten-free all purpose flour to keep it simple; however, although coconut flour adds delicious flavor to this recipe, the flour is also quite dense. You may need to add extra non-dairy milk or applesauce to balance the hearty texture to avoid dry cupcakes.
1. Preheat oven to 350F and spray muffin tin with non-cooking spray (we prefer coconut oil cooking spray). You may also line your muffin tins with paper liners (lightly spray those too for good measure).
2. Combine all ingredients, starting with dry ingredients first. Mix well and then add wet ingredients, making sure to smooth out any lumps.
3. Pour batter into muffin tins, filling each tin about 3/4 full. These cupcakes do not contain much “rising” ingredients, so they won’t rise and spill over the tops of the tin.
4. Bake for 15-18 minutes, or until toothpick or fork comes out clean.
5. Let cool, and then frost with Vegan Coconut Cream Naturally Beet-Dyed Frosting (see below).
6. If not eating immediately, save in an airtight container in the fridge for up to 5 days. These cupcakes are best eaten fresh!
HOW TO MAKE COCONUT CREAM FROSTING (Vegan and Paleo-Friendly)
Vegan coconut cream frosting is so easy and fluffy. I could eat an entire bowl of this AND lick the spoon! It’s vegan, paleo (friendly) and 100% delicious!
13.5 - 14 oz can coconut cream (not milk) - our favorite is extra thick coconut cream from Trader Joe’s
1/4-1/2 cup sweetener of your choice (maple syrup, honey, powdered sugar (if your diet allows), etc.)
1-2 tsp vanilla
coconut shreds for toppings
1-2 tsp beet puree or powder for natural red/pink beet food coloring (the amount you add depends on the color of pink you prefer)
Make sure you use coconut cream not coconut milk.
Refrigerate the thick coconut cream (we love Trader Joe’s Extra Thick and Rich Coconut Cream) overnight or up to 24 hours. Trader Joe’s Coconut Cream is 100% solid, so you don’t have to worry about discovering too much liquid when opening the can. If you use other brands of coconut cream, you may need 2 cans of coconut cream in order to combine the solid cream of both. Some cans of coconut cream contain liquid.
After opening the can, drain any liquid and discard (or add to a smoothie, etc.).
Add the solid cream into a bowl and whip with an electric mixer. Don’t over-mix as the cream will lose its fluffy texture.
Gently mix in your toppings.
Chill coconut cream frosting in an airtight container in the refrigerator until ready to use on cupcakes, cakes, or waffles.