Vanilla Cupcakes with Raspberries

Serving: 12 cupcakes
Total Time: 30 minutes

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:

1. Preheat oven to 350°F. Grease a cupcake pan or line with paper liners.
2. In a bowl, whisk together all cupcake ingredients except the mix until well combined.
3. Add the cupcake mix and stir until free of lumps.
4. Pour batter into the cupcake pan and bake for 15-20 minutes. Let cool completely.
5. Stir frosting in the can until slightly whipped; spread on cupcakes.
6. Top each cupcake with fresh raspberries.

This recipe was originally published on my Vitacost blog. Check out more recipes here.
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