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A maple pecan cupcake frosted and topped with a pecan.

Plant-Based Maple Pecan Cupcakes with Oil-Free Maple Frosting

Print Recipe
Plant-Based Maple Pecan Cupcakes are a decadent, sweet, fall-themed dessert. Top these gluten-free cupcakes with a delicious oil-free maple frosting.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 366
Author Elizabeth

Equipment

Ingredients

Cake

  • 1 15 Ounce Can Chickpeas drained and rinsed
  • ½ Cup Pecan Butter or other nut butter
  • ¾ Cup Maple Syrup
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Oat Flour
  • ½ Cup Almond Flour
  • 1 Teaspoon Salt
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Cup Chopped Pecans

Frosting

  • 1 Cup Cashews
  • ⅓ Cup Maple Syrup
  • ½ Cup Japanese or White Sweet Potato baked and mashed
  • ½ Teaspoon Lemon Juice

Instructions

  • Soak the cashews in boiling water. Set aside while you bake the cupcakes.
  • Preheat the oven to 350. Line a muffin tin with liners.
  • Add all the cake ingredients to a food processor. Process until the chickpeas are blended fully and all the ingredients are combined.
  • Spread into the prepared muffin tin. Bake for 30-35 minutes, until a toothpick inserted in the center of a cupcake comes out clean and the cups feel firm to the touch.
  • Let the cupcakes cool completely. Meanwhile, prepare the frosting.
  • Drain the cashews. Add the cashews and maple syrup to a blender or food processor. Blend until smooth. Then add the remaining ingredients and blend again.
  • When the cake is cooled, pipe or spread the frosting on top of each cup. Serve and enjoy!

Nutrition

Calories: 366kcal | Carbohydrates: 41g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 366mg | Potassium: 321mg | Fiber: 4g | Sugar: 19g | Vitamin A: 794IU | Vitamin C: 0.4mg | Calcium: 94mg | Iron: 3mg