Hearty Vanilla Cupcakes with “Toaster Strudel” Icing


These are not your regular cupcakes. These are gluten-free and dairy-free “hearty” cupcakes, and I call them this for a reason. They are wholesome and heavier than your average cupcake, and may actually make you feel satisfied after eating them. I baked these little beauties as regular sized cupcakes and mini-cupcakes, both of which turned out delicious. What really makes these treats is the icing that I made, which tastes like the white Toaster Strudel icing that I used to use when I was a kid. My version is vegan but just as yummy.


-1 ½ cups gluten free all purpose baking flour
-1/2 cup almond flour
-1/3 cup coconut flour (or brown sugar)
-1 tbsp arrowroot starch
-1/2 tsp baking powder
-1/4 tsp. salt
-2 eggs
-1/2 cup melted vegan butter
-1/3 cup agave nectar
-1/4 cup vanilla almond milk (or plain, soy, coconut)
-1 tsp vanilla


For the Vanilla Cupcakes

1. Preheat the oven to 350 degrees.

2. Combine the dry ingredients into a bowl: flour, arrowroot starch, coconut sugar, baking powder and salt.

3. Combine the wet ingredients into a bowl: eggs, butter, agave, almond milk and vanilla.

4. Mix the wet ingredients into the dry ingredients and blend until a nice batter forms.

5. Line your cupcake tray with cupcake liners and pour in the batter. For mini cupcakes, fill the liner almost until the top. For regular sized cupcakes, fill the liner up with batter just over two thirds of the way.

6. For the mini cupcakes, bake for 14 minutes. For the regular size cupcakes, bake for 18 minutes. Allow cupcakes to fully cool down before icing.

This recipe makes about 28 mini cupcakes, or 8 – 10 regular sized cupcakes.


For the Vanilla Icing:


-1 tub of vegan cream cheese, plain
-2 ½ cups of icing sugar frosting mix
-2 tbsp vegan butter
-1 tbsp water


1. Scoop in one tub of vegan plain cream cheese in a food processor. I like to use Tofutti brand.

2. Pour in 2 ½ cups of icing sugar and blend together. I like to use a gluten free frosting mix made by Pamela’s Products.

3. Add in 2 tbsp of vegan butter (I like becel’s vegan version) and ½ – 1 tbsp water until a smooth consistency forms and it begins to look like icing. Store this icing in the fridge.

This recipe makes a tub of icing – more than enough to ice your cupcakes – store the icing in the fridge for up to two weeks and use it for more yummy treats.

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