Agave Sweetened Vanilla Cupcakes with Jameson Buttercream (vegan and gluten free)

Last week for small group we decided to have a last minute pizza party, and of course I offered to bring dessert! Nick and I are the only vegans in the bunch (there are 6 of us), and we have one gal who is gluten free. Vegan and gluten free? I can do that! Since it was a bit last minute, I decided on cupcakes. Those are one thing I can always whip up in a hurry! Nick prefers vanilla cake over chocolate (and we were celebrating his birthday together a day late!), and just to be different, I decided to use agave in place of evaporated cane juice. The result? Super moist, rich tasting cakes that were a great vehicle for Jameson buttercream. Hope you give these babies a try! This recipe made 17 cupcakes for me.

Agave sweetened vanilla cupcakes with Jameson buttercream

Agave Sweetened Vanilla Cupcakes
(recipe adapted from Chloe’s Vegan Desserts)
1 3/4 cups Bob’s Red Mill All-Purpose Gluten Free flour + 3/4 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 cup rice milk
3/4 cup agave
1/2 cup canola oil
1 T apple cider vinegar
2 tsp pure vanilla extract

Preheat oven to 350. Line cupcake tins with liners and set aside. In a large bowl whisk together flour, xanthan gum, baking soda, baking powder, and kosher salt. In a separate bowl whisk together rice milk, agave, oil, apple cider vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. Batter will be quite thin. Fill the prepared cupcake tins and fill evenly with batter. Bake for 7 minutes, rotate pans 180 degrees, and bake for 8 minutes more, or until a toothpick comes out with a few dry crumbs clinging to it. Let cool completely before frosting.

Jameson Buttercream
(recipe adapted from Chloe’s Vegan Desserts)
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
2 tsp pure vanilla extract
2 T almond milk
2 T Jameson whiskey

Using a stand mixer fitted with the whisk attachment, beat the shortening until smooth. Add powdered sugar, milk, and vanilla. Once it reaches a smooth, spreadable consistency (you might have to add more milk, depending), add the whiskey, one tablespoon at a time. I thought the flavor was just right after two tablespoons, but you’re free to add a bit more to jazz it up! Once desired flavor is reached, beat on high for 2 minutes until light and fluffy. Pipe or spread onto cupcakes.

Agave sweetened vanilla cupcakes with Jameson buttercream

They were a great way to cut back on refined sugar (save for the buttercream, ha!). My gluten free pal LOVED them, and so did everyone else! They also go great with balloons. 😀

Agave sweetened vanilla cupcakes with Jameson buttercream

Enjoy!

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