Lucky Green Mini Cupcakes (Vegan, GF)

Recipe inspiration from:

Image from: Fragrant Vanilla


Makes 12 mini cupcakes


3/4 cup all purpose gluten free flour
1/2 cup granulated xylitol (or coconut sugar)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup applesauce
1/2 cup packed spinach
2 Tbsp avocado oil or olive oil
1 tsp pure vanilla extract
1 tsp peppermint extract
1/4 cup plus 2 Tbsp filtered water
1 Tbsp apple cider vinegar or lemon juice


1 15 oz can full fat organic coconut milk, chilled
1/4 cup maple syrup
pinch sea salt
1 tsp pure vanilla extract
1 tsp peppermint extract
1 handful baby spinach leaves
1/2 cup plus 2 Tbsp melted coconut butter



Preheat the oven to 375F degrees and position rack in center of oven. Line 12 mini muffin tins with liners. Whisk flour, sugar, baking powder, baking soda, sea salt, in a large bowl to blend well.

Place all wet ingredients in the blender and blend until smooth, then whisk wet ingredients into the flour mixture until well blended but do not overmix. Transfer batter to prepared tins and until tester inserted into center comes out clean, about 12-15 minutes. Cool cakes completely on cooling rack, about 1 hour.

To make the frosting, combine all ingredients in a high speed blender and blend until smooth. 

Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes).  Place in a pastry bag and pipe decoratively over the cupcakes or just spread over the tops of the cupcakes.

**You can garnish the cupcakes with little chocolate shamrocks.  If you want to make these, pipe melted vegan dark chocolate into little shamrock shapes on a piece of parchment paper.  Place in the freezer until set, about 10 minutes, then carefully take off and place on top of the cupcakes.