As mentioned in the previous post on Red Velvet Cupcakes, I tried another recipe from Elana’s book Gluten-Free Cupcakes.
Her recipe for Strawberry Cupcakes looked enticing, but with only having raspberries in the fridge I decided to switch things up a bit. Not a lot of changes, raspberries from strawberries, but I also added some lemon extract to the batter. This added a nice tang to the berries.
Again, this recipe uses coconut flour and like I said before, I love that it only makes 8 cupcakes. The texture of these cupcakes is a cross between a muffin and a cupcake, which I enjoy. They do stand on their own and need no icing-however the cream cheese raspberry icing I topped them with. YUM!
Gluten-Free Raspberry Cupcakes
- 1/2 cup coconut flour
- 1 tbsp arrowroot powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 4 large eggs
- 1/2 cup agave nectar
- 1 tbsp vanilla
- 1 tsp lemon extract or lemon zest
- 1/2 cup fresh raspberries
- Preheat oven to 350 degrees.
- Line 8 muffin cups with paper liners.
- In a medium bowl, combine the coconut flour, arrowroot powder, salt and baking soda.
- In a large bowl, combine the eggs, agave nectar and vanilla extract with a handheld mixer.
- Blend the dry ingredients into the wet ingredients and with a handheld mixer combine thoroughly.
- Mash ½ cup raspberries.
- Add mashed raspberries to batter and stir.
- Scoop ¼ cup of batter into each muffin cup.
- Bake for 20-25 minutes until cupcakes are done.
- Once cupcakes are cooled, you then can icing them
- 1 250g pkg cream cheese
- 2 tbsp coconut milk
- 1/3 – 2/3 cup icing sugar
- 1/4 cup mushed raspberries
- In a medium bowl, beat cream cheese with a handheld mixer.
- Once smooth, add 2 Tbsp of coconut milk and beat for a minute.
- Add 1/3 cup of icing sugar and slowly start whipping mixture.
- Beat until mixture is ultra smooth.
- Fold in mushed raspberries.
- To icing cupcakes, fill Ziploc bag with icing.
- Cut corner off with a scissor and squeeze icing onto cupcake.
- Top icing with a raspberry.