Vegan & Gluten-Free Vanilla Cupcakes with BHU Chocolate Hazelnut Frosting

If you’re on the hunt for the perfect vegan and gluten-free cupcake recipe that’s naturally sweetened, look no further! These vanilla cupcakes, topped with BHU’s Chocolate Hazelnut Spread, are a delicious and wholesome alternative to traditional cupcakes. They’re light, fluffy, and free from refined sugar, making them a treat you can feel great about indulging in.

Why This Recipe is Special:

• Vegan & Gluten-Free: Perfect for those with dietary restrictions or anyone who prefers a plant-based and gluten-free diet.
• Naturally Sweetened: Instead of refined sugar, these cupcakes are sweetened with natural ingredients, making them a lower-glycemic option.
• Rich, Decadent Frosting: BHU’s Chocolate Hazelnut Spread brings a creamy, indulgent topping that’s both dairy-free and refined sugar-free.

Choosing the Right Sprinkles

A fun addition to cupcakes is sprinkles, but it’s important to find sugar-free sprinkles that don’t contain sugar alcohols like erythritol, which can cause digestive discomfort for some. Look for sprinkles made from natural sweeteners like stevia or monk fruit, or those colored with plant-based dyes for a completely clean topping.

Ingredients for the Cupcakes:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup (or agave nectar)
• 1/3 cup melted coconut oil
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• 1 tbsp pure vanilla extract

Ingredients for the Frosting:

• BHU Chocolate Hazelnut Spread (for frosting)
• Optional: Sugar-free sprinkles (make sure they’re free from sugar alcohols like erythritol)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Mix the Wet Ingredients: In a large bowl, whisk together the applesauce, maple syrup, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract until well combined.
3. Add Dry Ingredients: In another bowl, sift together the gluten-free flour, baking powder, baking soda, and sea salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix!
4. Bake the Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
5. Frost with BHU Chocolate Hazelnut Spread: Once cooled, generously frost each cupcake with BHU’s Chocolate Hazelnut Spread. The rich, creamy spread makes for the perfect frosting alternative that’s naturally sweet and packed with flavor.
6. Add Sprinkles: If desired, top the cupcakes with sugar-free sprinkles that are free from sugar alcohols like erythritol. Choose sprinkles sweetened with natural alternatives and colored with plant-based dyes for a completely clean, fun addition.

Why BHU’s Chocolate Hazelnut Spread?

BHU’s Chocolate Hazelnut Spread is a clean, wholesome option for frosting. Made without refined sugars, it offers a creamy, indulgent texture and flavor that complements the vanilla cupcakes beautifully. Plus, it’s packed with healthy fats and natural sweetness, making it the perfect frosting for health-conscious eaters.

Final Thoughts:

These vegan and gluten-free vanilla cupcakes are light, fluffy, and perfectly complemented by the rich, chocolatey frosting of BHU’s Chocolate Hazelnut Spread. Whether you’re baking for a special occasion or just craving a sweet treat, this recipe is sure to please without sacrificing your health goals. And don’t forget to top them off with sugar-free sprinkles that are free from sugar alcohols to keep things as clean as possible!