A healthier birthday (or any day) treat – Quinoa Flour Cupcakes with just 7 ingredients and creamy pink coconut berry frosting on top. Vegan, gluten-free, easy!
- 3/4 cup (190g) unsweetened applesauce
- 1/2 cup (160g) maple syrup
- 1/2 cup (120g) light coconut milk (*)
- 2 tsps vanilla extract
- 2 tsps baking powder
- Pinch of salt
- 1 3/4 cup (200g) quinoa flour (**)
- 3/4 cup (180g) coconut butter
- Optional: 2 tbsp maple syrup ((at room temperature))
- 1/4-1/2 cup non-dairy milk ((at room temperature))
- 1-2 tbsps ground freeze-dried raspberries
- Preheat the oven to 325F.
- In a mixing bowl, combine the applesauce, maple syrup, milk, and vanilla. Whisk.
- Add the baking powder, salt, and flour. Whisk/stir to combine.
- Line a cupcake pan with paper liners. (These cupcakes are low-fat so consider lightly spritzing the liners for easier removal.)
- Divide the batter between 6-8 cupcakes, filling each 3/4 of the way.
- Bake for 25-30 minutes at 325F. The centers should be firm and bounce back when pressed.
- Remove from the oven and cool completely before frosting, or even chill overnight.
- For the frosting, melt the coconut butter until soft and pourable (I microwaved it for 5-10 seconds).
- In a blender combine the coconut butter and liquid sweetener. (Make sure all the ingredients are at room temperature!)
- Blend adding milk slowly until creamy and smooth. It will seize up initially but keep going and it will smooth out. Don’t add too much milk or it will turn into a glaze.
- Add the freeze dried raspberry dust. Blend/adjust to desired color.
- Once the cupcakes are cool, frost them and top with freeze dried berry “sprinkles”.
- Keep leftovers in the fridge in an airtight container. They can last 3-4 days, but will dry out with time. The frosting will become quite firm in the fridge so warm sightly before serving.
* I recommend light coconut milk from a can. Coconut milk from a carton or almond milk will make them less moist.
Keywords: baking, birthday, cake, vegan, gluten-free