Fluffy Vegan Paleo Vanilla Cupcake Topped with Let’s Do Organic® Confetti Sprinkelz by @feastingonfruit ?⁠⠀

With a delicious raspberry frosting!

These cupcakes are both paleo, vegan, gluten-free and grain-free.

The perfect way to celebrate birthdays, special occasions or just a good treat for any occasion!

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Ingredients⁠⠀
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Cupcakes⁠⠀

• 1 1/4 cup Let’s Do Organic Cassava Flour

• 2 tbsp Let’s Do Organic Coconut Flour

• 1 tsp baking soda⁠

• 1/4 tsp salt⁠

• 1/3 cup agave⁠

• 3/4 cup almond milk⁠

• 1/3 cup cane sugar or coconut sugar⁠

• 1 tbsp apple cider vinegar⁠

• 1/2 cup coconut oil⁠

• 1 tsp vanilla extract⁠⠀

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Raspberry Frosting⁠⠀

•  1 1/4 cups raw cashews, soaked at least 4 hours⁠

• 1 cup freeze dried raspberries⁠

• 2 tbsp maple syrup or agave⁠

• 2 tbsp coconut oil⁠

• Pinch of salt⁠

• Almond milk to blend if needed⁠⠀

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Instructions
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1. Preheat the oven to 350ºF. Stir the apple cider vinegar into the almond milk and set aside. Whisk together the dry ingredients.

2. In a separate bowl, combine the agave, sugar, milk mixture, coconut oil, and vanilla. Add wet to dry, and mix to combine.

3. Scoop into a lined cupcake pan filling each almost to the top. You will get 6-8 depending on your pan. Bake for 20-22 minutes at 350ºF until golden brown on top and they spring back when you lightly press the center. Cool for 15 minutes in the pan before transferring to a cooling rack to cool completely before frosting.

4. For the frosting, grind the freeze dried raspberries to a powder. Drain the cashews, and blend with the maple syrup, coconut oil, and salt on high until very smooth. Add the raspberry powder slowly to achieve desired color. Chill to thicken.

5. Frost cooled cupcakes, and eat!