Neapolitan Cupcakes

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Neapolitan Cupcakes

Vanilla, chocolate, and strawberry, but in cupcake not cone! Fluffy two-toned cupcakes topped with whipped dairy-free berry frosting. Vegan and gluten-free!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

  • ½ cup (120g) applesauce
  • ¼ cup (50g) coconut oil
  • 1 cup (120g) almond milk
  • cup (105g) agave*
  • 1 tsp vanilla extract
  • cups (210) oat flour
  • cups (180g) almond flour
  • cup (50g) cane sugar*
  • ¼ cup (30g) tapioca flour
  • ¼ cup (25g) cocoa powder
  • 2 tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Strawberry Frosting**

  • 1 cup coconut cream
  • 1 cup (25g) freeze dried strawberries

Instructions

  • Preheat the oven to 350ºF.
  • Whisk together the applesauce, coconut oil, almond milk, agave, and vanilla.
  • In a separate book, whisk together the almond flour, oat flour, cane sugar, baking powder, baking soda, and salt until lump free.
  • Add the wet to the dry and stir to combine.
  • Separate batter into 2 bowls. Stir the tapioca starch into one half and the cocoa powder into the other.
  • Line a cupcake pan with paper liners (or spray with nonstick spray).
  • Fill each cupcake halfway with the vanilla batter. Top with chocolate batter, filling almost all the way to the top.
  • Bake for 25-30 minutes at 350ºF. When done, they should spring back when lightly pressed in the center.
  • Allow cupcakes to cool completely before frosting.
  • For the frosting, grind the freeze dried strawberries to a fine powder. Whisk into the coconut cream until smooth and pink. Chill until ready to frost.
  • Frost cooled cupcakes, top with sprinkles if desired, and eat!

Video

Notes

*I chose agave and cane sugar since they are lighter in color for the vanilla batter, but you can use maple syrup and coconut sugar if desired.
**This frosting is not sweetened. Personally I find the cupcakes sweet enough to balance it, but feel free to add 2-4 tbsp powdered sugar if desired.
 
Nutrition: (Serving Size — 1 cupcake)
Calories: 427Fat: 13gSugar: 17gSaturated Fat: 6g
Protein: 7gFiber: 3gSodium: 262mgCarbohydrates: 41g
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