Almond Cupcakes with Raspberry Cream Cheese Frosting (Gluten-Free)
User Reviews
5.0
6 reviews
Excellent
Almond Cupcakes with Raspberry Cream Cheese Frosting (Gluten-Free)
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Gluten Free Almond Cupcakes with Raspberry Cream Cheese Frosting - So delicious! (Also, how to make pink frosting without artificial food coloring)
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Ingredients
- 2 ½ cups almond flour
- 2 Tablespoon coconut flour
- 1 teaspoon baking powder
- pinch of salt
- 6 Tablespoon butter grass-fed, softened to room temperature
- ½ cup coconut sugar
- 6 Tablespoon pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
Frosting
- ½ cup raspberries
- 6 oz cream cheese
- 2 Tablespoon butter
- 2 cup powder coconut sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the cupcakes
- Preheat oven to 350 F and line a cupcake tin with cupcake liners.
- Place almond flour, coconut flour, baking powder and salt in a medium bowl and mix well.
- In a large bowl, beat the butter and coconut sugar on high speed until well combined and creamy. Add maple syrup, eggs, vanilla and almond extract and beat until ingredients are well combine.
- Slowly add dry ingredients (almond, coconut flour, salt & baking powder) into the butter mixture and mix for few minutes until well combined.
- Spoon the batter into the cupcake tin, until the liners are about 3/4 of the way full. Baked at 350 F for about 25 minutes, or until toothpick inserted in the center comes out clean.
- Let cupcakes cool out completely on a wire rack before frosting.
To make the frosting
- Blend 1/2 cup of raspberries in a blender. Strain raspberry cream through a fine sieve to catch the seeds.
- Beat cream cheese and butter until creamy, starting on low speed and increasing to high. Slowly add the powder sugar and beat until well combined.
- Add 1 tbsp vanilla extract and 3 - 4 tsp raspberry cream to the cream cheese mixture (add less or more depending on how vibrant pink you like your frosting to be).
- Place the frosting into a piping bag and pipe onto the cupcakes.
- Idea: You can top the cupcakes for garnish with raspberries, coconut flakes or finely chopped nuts (pistachios, walnuts, pecans etc )
Nutrition Information
Show Details
Serving
98g
Calories
390kcal
(20%)
Carbohydrates
41.6g
(14%)
Protein
6.6g
(13%)
Fat
23.4g
(36%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
14.4g
Cholesterol
67mg
(22%)
Sodium
122mg
(5%)
Fiber
2.9g
(12%)
Sugar
35.1g
(70%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 98g | |
| Calories | 390kcal | 20% |
| Carbohydrates | 41.6g | 14% |
| Protein | 6.6g | 13% |
| Fat | 23.4g | 36% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14.4g | 85% |
| Cholesterol | 67mg | 22% |
| Sodium | 122mg | 5% |
| Fiber | 2.9g | 12% |
| Sugar | 35.1g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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