Vanilla and Agave Nectar Cupcakes Topped with Mixed Fruit

16 Apr

I’ve been so tired lately….busy with school, work, studying, and chauffeuring my little brother around for his little league games. If I could self-diagnose myself, I’d say I suffer from Chronic Fatigue Syndrome. Well honestly, I think all grad students suffer from Chronic Fatigue Syndrome.  The constant bombardment of deadlines, clinical, group work (eck!), and the feeling of being behind on studying can really wear someone down. Okay, enough complaining! I love nursing and I love being in school…I just wish there were more hours in a day. That’s all.

Now after all that’s been said, instead of studying my afternoon away today, I decided to bake!  One of coworkers is following a vegan diet, so what better thing to make than another vegan cupcake?

Hence, vegan vanilla and agave nectar cupcakes topped with mixed fruit!

Vanilla and Agave Nectar Cupcakes Recipe

adapted from Vegan Cupcakes Take Over the World


2/3 cup soy milk

1/2 teaspoon apple cider vinegar

2/3 cup light agave nectar

1/3 cup canola oil

1 and 1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 and 1/3 cups all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt


1. Line cupcake pan with cupcake liners and preheat oven to 325F.

2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full. Bake 20-22 minutes until a toothpick inserted into the center of a cupcake comes out clean; don’t overbake or cupcakes will be dry!

3. These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly.

Icing recipe


1 cup confectioner’s sugar

2 tablespoons of soymilk

seedless, smooth spreadable fruit

fresh fruit.


1. Mix confectioners’ sugar with soy milk with a fork.  Add more soy milk until the desired consistency is achieved. (I only needed 2 tbsp of soy milk)

To assemble:

First, cut your fruit.

Now to fill a cupcake, use a paring knife to cut out the center of the cupcake. Like this:

Then spread the fruit preserve and fill with the icing. Like this:

Now, top with fruit and drizzle more icing on it.


6 Responses to “Vanilla and Agave Nectar Cupcakes Topped with Mixed Fruit”

  1. Lisa April 16, 2011 at 5:57 am #

    wow Hen . . . impressive as always. They look gorgeous! Now make a paleo one ;)

  2. ocveganadventures April 17, 2011 at 1:41 am #

    This looks so refreshing with the fruit on top! How did you like it? I love the Vegan Cupcakes Take Over the World recipe book. The authors also wrote a great cookie book called Vegan Cookies Invade Your Cookie Jar . It has a lot more great vegan dessert recipes if you’re interested! I actually just wrote a blog post today about those two books. :) I’ll have to give these cupcakes a try. Thanks!!

    • A hen in the kitchen April 17, 2011 at 7:31 pm #

      Thanks for reading! I liked the cupcakes a lot. They were so light and tasty! I actually have the Vegan Cookies Invade Your Cookie Jar book as well. Absolutely love the recipes!

  3. Michael April 18, 2011 at 9:28 am #

    Looks delicious!! And I love your instructions and photography skills! ;)

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