I think these were my favorite mini cupcakes made for my sister-in-law’s shower.  The agave cupcakes are so moist and not to sweet….they were perfect with the fruit topping and simple “glaze” drizzled on top.  SOOOO Good!  Again, these were inspired by Vegan Cupcakes Take Over the World, the Simple Vanilla and Agave Nectar Cupcakes & the Sexy Low-Fat Vanilla Cupcakes in particular.

Agave Berry Cupcakes

To make these yummy cupcakes, start off with the cupcake recipe found here.  It’s the same recipe that I used for the Agave Cupcakes with Chocolate Frosting.

Then gather up these ingredients:

  • 1-3 tsp. Oat Milk
  • 1 c. Powdered Sugar
  • 1 pt. Raspberries (or any fresh berry, sliced if needed)
  • ~ 1/2 c. Strawberry Conserve/Jam

Directions –

  1. After allowing cupcakes to cool completely and develop proper texture and flavor (at least one hour), place them on a plate or rack that you WILL NOT be using to present on (unless you want the glaze to be decorative on the plate).
  2. In a measuring cup, measure out 1 c. powdered sugar, add 1 tsp. oat milk and mix by hand with a fork.  If the glaze is too thick, add a little more oat milk.  It should be runny, but still have “thickness” to it.
  3. Spread your cupcakes with a little strawberry conserve/jam (or any fruit conserve you like).
  4. Pop a juicy berry on top of each cupcake…if you have regular sized cupcakes you may want to add 4-5 berries.
  5. Drizzle icing on top of berries shortly before serving.
  6. Enjoy!

Sleep well!