Best Gluten Free Cupcakes Recipe with Blueberries
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5.0
12 reviews
Excellent
Best Gluten Free Cupcakes Recipe with Blueberries
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This is the Best Gluten Free Cupcakes Recipe! Loaded with fresh blueberries and coconut cream, they're a healthier, Paleo dessert that's perfect for Summer!
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Ingredients
For the cupcakes:
- 2/3 Cup fresh blueberries
- 2 Cups almond meal (210g)
- 1/2 Cup + 1 tsp coconut flour divided, 50g
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 Cup coconut oil at room temperature (should be the consistency of softened butter)
- 1/2 Cup coconut sugar packed
- 1/4 Cup + 2 Tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
For the coconut cream:
- 1 13 oz can full-fat coconut milk chilled overnight
- 2 1/2 Tbsp honey
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Instructions
- Preheat your oven to 350 degrees and line amuffin tinwith cupcake liners. Set aside.
- In a small bowl, toss the blueberries with 1 tsp of coconut flour and set aside.
- In a separate small bowl, mix together the almond meal, 1/2 cup coconut flour, salt and baking powder. Set aside.
- In a large mixing bowl, beat together the softened coconut oil with the coconut sugar using an electric hand mixer, until the coconut sugar is just moistened. Add in the honey, eggs and vanilla and beat until well mixed.
- Stir the dry ingredients into the wet ingredients until well combined. Then, gently fold in the blueberries (add all the coconut flour that they are tossed in), being careful not to break them. *
- Divide the batter between 11 muffin cavities, spread out evenly.** Let the batter sit for 5 minutes before baking.
- Once the batter has sat, bake the muffins for 15 minutes. Then, lightly tent the muffins with tinfoil (shiny side down) and bake for an additional 8-9 minutes, until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
- To make the frosting:
- Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!).
- Spoon the chilled cream that is at the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer on high speed, until light and fluffy.
- Pipe the coconut cream onto the cupcakes and DEVOUR.
Notes
- * Your batter is going to be very thick! This is normal for almond meal baked goods.** Since the batter is so thick, you'll really have to spread the cupcakes flat. I used one hand to hold down the muffin liner, then spread out with my other hand (fingers work great!)
Nutrition Information
Show Details
Serving
1cupcake
Calories
348kcal
(17%)
Carbohydrates
31.7g
(11%)
Protein
7.1g
(14%)
Fat
23.3g
(36%)
Saturated Fat
10.9g
(55%)
Cholesterol
33.8mg
(11%)
Sodium
115.3mg
(5%)
Fiber
4.2g
(17%)
Sugar
24.5g
(49%)
Vitamin A
100IU
(2%)
Vitamin C
1.7mg
(2%)
Calcium
60mg
(6%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 11Cupcakes
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 348kcal | 17% |
| Carbohydrates | 31.7g | 11% |
| Protein | 7.1g | 14% |
| Fat | 23.3g | 36% |
| Saturated Fat | 10.9g | 55% |
| Cholesterol | 33.8mg | 11% |
| Sodium | 115.3mg | 5% |
| Fiber | 4.2g | 17% |
| Sugar | 24.5g | 49% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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