Who doesn’t like a classic vanilla cupcake? Who wouldn’t also be happy to have an option that is a little healthier andhas the same amount of deliciousness? Well, I believe this recipe is the answer! This cupcake isn’t just dairy-free but it also doesn’t use any traditional processed sugar. As a healthier alternative to frosting, I topped these with a berry infused honey that is refreshingly light and delicious. I hope you enjoy!
Heres what you’ll need…
In a medium bowl, using an electric mixer with a whipping attachment, cream together xylitol and coconut oil until well combined and fluffy.
In a separate bowl, combine the flour, baking powder, and salt. Mix dry ingredients a little at a time into the creamed xylitol, alternating with the coconut milk.
Pour batter into lined muffin tins, filling them about 3/4 of the way full.
Remove from oven and allow to cool for five minutes before transferring to a cooling rack.
Honey N’ Berry Topping
Once the cupcakes have completely cooled, spread the top of each with a tablespoon of Honey N’ Berry topping. Serve and enjoy!