Moist Vanilla Cupcakes With Vanilla Ricotta Cheese Frosting

³ Description

These were such a treat and so delicious! It was egg free, low fat and so moist and perfect as well as totally clean! It's hard to eat just one ;)

² Ingredients

•  7 serving (serving = 1/4 cup) Hodgson Mill Whole Wheat Pastry Flour
•  1 serving (serving = 1 tbsp) Heinz Apple Cider Vinegar
•  1 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/2 serving (serving = 1/2 cup) Great Value Unsweetened Apple Sauce
•  6 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  4 serving (serving = 1 tbsp) Trader Joe's Organic Virgin Coconut Oil
•  1 serving (serving = 1 tsp) Kroger Baking Powder
•  1 tsp Baking Soda
•  1/2 tsp Salt
•  48 serving (serving = 1 tsp) Madhava Coconut Sugar
•  1 cup Ricotta Cheese (Part Skim Milk)
•  4 tbsp Honey
•  3 serving (serving = 1 packet) Whole Foods Market Stevia
•  1 tsp Vanilla Extract

q 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!

For the Frosting:

1 cup low fat ricotta cheese
4 tbsp honey
2 tbsp powdered stevia sweetener
1 tsp vanilla extract

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