What is mesquite powder and why is it used in this frosting?

Mesquite powder is a naturally sweet, earthy flour made from the pods of the mesquite tree, used here to add a unique, rich flavor to the chocolate frosting.

Can I substitute the brown rice, sorghum, and tapioca flours for other gluten-free blends?

This recipe's specific blend of brown rice, sorghum, and tapioca flours, along with xanthan gum, is designed for optimal texture, so substitutions may alter the result.

What non-dairy milk is best for these vanilla cupcakes?

While soy milk is specified, you can use other non-dairy milks like almond or oat milk, keeping in mind that the flavor profile might subtly change.

Why does the frosting need to be refrigerated for an hour before frosting the cupcakes?

Refrigerating the frosting allows the soy margarine to firm up slightly, making it easier to spread smoothly and hold its shape on the cooled cupcakes.

Is the almond extract essential for the cupcake flavor?

The almond extract adds a subtle depth to the vanilla flavor; you can omit it if you have an allergy or prefer a pure vanilla taste, but it enhances the overall profile.

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Vanilla Cupcakes With Chocolate Mesquite Frosting
[Vegan, Gluten-Free]

Name: Vanilla Cupcakes With Chocolate Mesquite Frosting [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 12
Ingredients: Cupcakes; 1/3 cup + 3 tablespoons brown rice flour; 1/3 cup + 2 tablespoons sorghum flour; 1/3 cup tapioca flour; 1/4 teaspoon xanthan gum; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup soy milk (or other non-dairy milk); 1/2 teaspoon apple cider vinegar; 2/3 cup agave nectar; 1/3 cup vegetable oil; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; Frosting; 1/2 cup soy margarine, softened to room temperature; 1/2 cup agave nectar; 2 teaspoons vanilla extract; 1/3 cup cocoa powder; 1/2 cup mesquite powder (could also sub soy milk powder)

JV By: Jennifer Valentine

Author Bio

Jennifer is on the Editorial Team at One Green Planet. She earned her Masters Degree... Read More

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A dozen fluffy vegan and gluten-free vanilla cupcakes topped with rich, swirled chocolate mesquite frosting, arranged on a cooling rack.

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Vanilla Cupcakes With Chocolate Mesquite Frosting [Vegan, Gluten-Free]

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This cupcake is full of contradictions. The base is light, almost airy...yet moist. The frosting has a bold chocolate flavor...but with a surprisingly mild sweetness. Both are sweetened with agave nectar, which contributes an amazing richness but has a lower glycemic index than sugar. But the real secret ingredient? Mesquite... Read More

Ingredients You Need for Vanilla Cupcakes With Chocolate Mesquite Frosting [Vegan, Gluten-Free]

Cupcakes

1/3 cup + 3 tablespoons brown rice flour
1/3 cup + 2 tablespoons sorghum flour
1/3 cup tapioca flour
1/4 teaspoon xanthan gum
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup soy milk (or other non-dairy milk)
1/2 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Frosting

1/2 cup soy margarine, softened to room temperature
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup cocoa powder
1/2 cup mesquite powder (could also sub soy milk powder)

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How to Prepare Vanilla Cupcakes With Chocolate Mesquite Frosting [Vegan, Gluten-Free]

Cupcakes

Preheat oven to 325 degrees.
Line 12 muffin tins with paper liners or grease lightly to prevent sticking.
Whisk together dry ingredients in a large mixing bowl.
Whisk together soy milk and vinegar in another large mixing bowl. Allow to sit for a few minutes. Stir in additional wet ingredients.
Pour wet mixture into dry mixture and beat with an electric mixer just until combined.
Divide batter evenly into 12 muffin tins (each should be about 2/3 full).
Bake in preheated oven for 20 minutes. Cool on a wire rack before frosting.

Frosting

Beat margarine and agave with an electric mixer until smooth.
Add vanilla and cocoa powder and beat just until combined.
Add mesquite or soy milk powder and beat until smooth and well-combined.
Refrigerate frosting mixture (covered) for about an hour before frosting cupcakes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.