Whole-Wheat Vanilla Cupcakes with Ricotta Frosting

The frosting in and of itself was phenomenal, and the cupcake was perfect and fluffy - also low fat, and egg/dairy free! (Minus the frosting due to the ricotta)

Ingredients:

For the cupcakes:

• 1 ¾ cup whole wheat pastry flour

• ½ cup coconut oil, melted

• 1 cup coconut sugar

• 1 cup unsweetened vanilla almond milk

• 1 tbsp apple cider vinegar

• ½ tsp salt

• 2 tbsp vanilla extract

• 1 tbsp baking powder

• 1 tbsp baking soda

For the Frosting:

• 1 cup low fat ricotta cheese

• 4 tbsp honey

• 2 tbsp powdered stevia sweetener

• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350

2. Line a cupcake mould with cupcake papers (1 dozen)

3. Mix your dry ingredients and wet ingredients separately, then add the wet to the dry. I ended up adding another tbsp of vanilla extract and a few tbsp of honey, so adjust to your liking.

4. Evenly distribute the batter amongst the cupcake liners

5. Bake for 15-20 minutes or until a pick comes out clean

6. Let them cool, and prepare your frosting! To do so, just mix the ricotta, honey, vanilla extract and sweetener in a bowl, or food processor!

#Desserts