Vanilla Cranberry Mini Cakes

Vanilla Cranberry Mini Cakes


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These vanilla mini cupcakes are a great holiday treat. With the holiday flavors you can celebrate Christmas to fullest.

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Time needed

20 min preparation

Serving Size / Yield

8-10 servings


  • 1/2 C. plus 2 Tbs. flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. baking soda
  • 4 lg. eggs
  • 1/3 C. grapeseed oil
  • 1/2 C. agave nectar
  • 1 Tbs. almond extract
  • Frosting:
  • 3 C. powdered sugar
  • 1/3 C. butter or margarine, softened
  • 2 tsp. vanilla
  • 3 oz. white baking chips, melted and cooled
  • 3 to 4 Tbs. milk
  • Cranberry garnish

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In medium bowl, beat powdered sugar,instant coffee and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and white chips. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frost cupcakes when cool.   

Preheat the oven to 350 degrees. Line 9 muffin cups with paper liners. In a large bowl, combine the flour, salt and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar and vanilla extract. Blend the wet ingredients into the coconut flour with a handheld mixer until thoroughly combined. Scoop 1/4 cup of batter into each prepared muffin cup. Bake for 18-22 minutes. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

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