Vegan and gluten-free funfetti cupcakes with chocolate mousse frosting

Here’s the thing about cupcakes. They’re small, they’re cute, they’re the perfect size for eating five or six at a time, they are were may have been trendy for a brief epoch in the distant past, and most of all they’re nearly always slathered with enough buttery frosting to make Paula Deen moan.

The latter of which is usually a hindrance to the making of healthier, lower-calorie cupcakes. Cake is fairly easy to make with whole-grain (or even grain-free) flours and lower-fat substitutes and such. Frosting, on the other hand? Not so much.