Raspberry Lemon Cupcakes (Agave sweetened)

How about something sweet that you don't need too feel guilty about? These cupcakes are sweetened with agave nectar rather than sugar, which makes it a guilt-free dessert. The cream cheese frosting does contain a small amount of sugar, just to sweeten it up a bit. You could always try adding agave nectar to the cream cheese frosting, and adding less of the soy milk, and see if that works out for you instead. That way you can make it a sugar-free dessert.

Recipe:

1 3/4 cup all-purpose flour + 1 Tbsp

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup soy, salmon,d or rice milk

3/4 cup agave nectar

1/2 cup canola oil

1 Tablespoon apple-cider vinegar or white vinegar

2 teaspoons vanilla extract

1/2 teaspoon lemon extract

1 cup raspberries

Directions:

Preheat oven to 350 degrees fahrenheit. In a mixing bowl add all of the dry ingredients, 1 3/4 cup flour, baking soda, baking powder, and salt. Do not add the 1 tablespoon of flour, reserve this to add to the raspberries. In a separate bowl whisk together the wet ingredients; milk, agave, canola oil, vinegar, vanilla extract, and lemon extract. Pour the wet mixture in the mixing bowl with the dry ingredients, and stir together until just combined. Do not over mix the batter. Mix together the raspberries with the 1 tablespoon of flour until the raspberries are covered in the flour. Gently fold the raspberries into the batter.

Fill your cupcake wrappers about 3/4 of the way with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center, comes out dry. Let the cupcakes cool completely before frosting them.

Cream Cheese Frosting:

8 ounces of vegan Cream Cheese

1/4 cup powdered sugar

1/4 teaspoon lemon extract (if desired)

1-2 Tablespoons soy, almond, or rice milk

Directions:

Place the cream cheese into a bowl or electric mixer, and mix until it is whipped, usually about 1-2 minutes. Place the rest of the ingredients into the bowl and stir until will mixed. If needed add extra soy milk to thin out the frosting, or add more powdered sugar to thicken it. Once the cupcakes are completely cooled off, then frost them.

Mix together all ingredients until it is well combined and the consistency desired.