This recipe was originally published in 2015.
These gluten-free fall cupcakes contain a dose of good-for-you ingredients. Enjoy them frosted as a Halloween treat or skip the frosting and eat them as breakfast muffins. The eggs cannot be replaced in this recipe.
Each cupcake without frosting contains 134 calories, 7g total fat, 5g saturated fat, 0g trans fat, 62mg cholesterol, 150mg sodium, 15g carbohydrate, 3g fiber, 8g sugars, 3g protein, 7 Est GL.
Goji berries are available at most health food stores and online. They provide nutrients and a natural orange coloring to this frosting.
¼ cup + 2 tablespoons goji berries
¼ cup + 2 tablespoons water
1 cup palm shortening
½ cup honey
⅓ cup coconut flour, sifted
⅛ teaspoon vanilla liquid stevia
⅛ teaspoon fine-grind sea salt
1 tablespoon coconut flour, sifted, as needed
1. Place goji berries and water in a small bowl. Let sit 20 minutes to soak berries.
2. Place palm shortening, honey, coconut flour, stevia and salt in a bowl. Beat with an electric mixer to combine. Set aside.
3. Place goji berries and water in a mini blender or food processor and process into a puree. Set a fine mesh strainer over a mixing bowl. Pour goji puree into the strainer and press it through the mesh, scraping with a flexible silicone spatula to get as much puree as possible into the bowl. Discard seeds left in the strainer.
4. Add strained puree to shortening and honey mixture and beat with an electric mixer to combine. If frosting is too thin to spread, beat in 1 tablespoon coconut flour to thicken.
5.Spread frosting over cooled cupcakes. Alternatively, cut a corner off a sturdy plastic food storage bag and add a #1M Open Star Tip. Place frosting into the corner of the bag with the tip. Twist the bag and pipe the frosting onto the cupcakes. Top each cupcake with a pinch of sprinkles, if desired.
*TIP If you omit the stevia in this recipe, use ½ cup honey and no applesauce.
Recipe reprinted with permission from Easy Paleo Meals (Victory Belt Publishing), by Kelly Brozyna.Yields 17 cupcakes
- 2/3 cup coconut flour, sifted
- ¼ cup arrowroot powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon ground allspice
- 5 eggs, room temperature
- 3 cups shredded carrots
- ½ cup coconut milk (not coconut beverage)
- ½ cup unsweetened applesauce, honey or combination
- ¼ cup melted coconut oil
- ½ teaspoon vanilla liquid stevia*
- ¼ teaspoon fine sea salt
- 1 cup chopped walnuts, optional
- 1 cup raisins
- Orange Frosting
- Sprinkles, optional
1Preheat oven to 350° F. Line 2 muffin pans with unbleached paper liners to make 17 cupcakes.
2Place coconut flour, arrowroot powder, cinnamon, baking soda and allspice in a bowl and whisk to combine.
3In a separate mixing bowl, place eggs, carrots, coconut milk, applesauce, coconut oil, stevia and salt. Mix ingredients with an electric mixer until combined.
4Add dry ingredients to wet ingredients, mixing to combine. Stir in walnuts, if using, and raisins.
5Using a large (? cup) ice cream scoop with a lever, transfer batter to prepared muffin pan, filling 17 cups equally. (An ice cream scoop makes nice, rounded tops and is faster than using a spoon.)
6Place cupcakes in preheated oven and bake until done, about 30 minutes. Remove from oven and let cool.
7When cool, top with Orange Frosting and sprinkles, if desired.