Gluten-Free Carrot Cake Cupcakes

These tender,  moist and lightly spiced gluten-free carrot cake cupcakes are the perfect twist to a traditional carrot cake. The recipe is as easy as it is delicious.

These tender and moist and lightly spiced gluten-free carrot cake cupcakes are the perfect twist to a traditional carrot cake. This carrot cake recipe is as easy as it is delicious and is a gluten-free treat anytime of the year- not just at Easter. As much as I love carrot cake, these gluten-free carrot cake cupcakes are easier and much quicker to make. Plus the recipe only makes 8 cupcakes.

Soft, fluffy and moist gluten-free carrot cake cupcakes that are completely made from scratch with real grated carrots, pumpkin seeds and lightly sweetened with Swerve Sweetener . I used Bob’s Red Mill 1 to 1 gluten-free flour blend in this recipe. I absolutely love carrot cake, and of course the cream cheese icing that goes along with it. These gluten-free carrot cake cupcakes are perfectly sized portions of moist and spiced carrot cake. Plus a dreamy and divine cream cheese frosting.

These gluten-free carrot cake cupcakes are flavourful, moist and a delight to all who love a traditional carrot cake.

WHAT YOU NEED TO MAKE THE CUPCAKES:

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks/

In my opinion, carrot cake or carrot cake cupcakes are in season all year long. Some say that they are more of an Easter dessert, but I like to think you can enjoy these gluten-free cupcakes anytime of the year. My question is– Do you eat the bottom of the cupcake first and save the icing for last? Or do you eat the icing first?

Are you team nuts or raisins?

It seems there are strong opinions on whether you must add raisins to a carrot cake. In this recipe I did not add raisins but I did add chopped apricots instead. Apricots tend to be less sweet I think when added to baking recipes. I added pumpkin seeds rather than the standard walnut or pecans that most people add to a carrot cake. Feel free to switch up the apricots for raisins. And same for the pumpkin seeds.

These gluten-free carrot cake cupcakes are tender, moist and lightly spiced and are the perfect twist to a traditional carrot cake. The recipe is as easy as it is delicious.

I think baking cupcakes is so much easier than baking a cake. Easier to make, decorate, transport and serve. These gluten-free carrot cake cupcakes are sure to be a hit at your next gathering. These gluten-free cupcakes are very simple to make and you can find the ingredients quite easily in your local grocery store. Let me walk you through how to make these cupcakes. Full recipe is below.

HOW TO MAKE CARROT CAKE CUPCAKES:

  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with 8 paper liners.
  3. In a medium bowl add the oil, brown sugar sweetener and eggs and use a hand mixer to beat.
  4. Beat until batter is creamy.
  5. Add the flour, baking powder and cinnamon and mix on low speed.
  6. Add the apricots, pumpkin seeds and shredded carrots and stir to combine
  7. Use an ice cream scoop to drop batter into lined muffin pan.
  8. Bake for 25 minutes.
  9. Remove and cool.
Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.

Carrot Cake Cupcakes might not be the best way to get in all your daily vegetables but they definitely are tasty especially topped off with a generous swirl of cream cheese frosting. They are loaded with freshly grated carrots and raw pumpkin seeds. Gluten-free carrot cake cupcake are an easy dessert for Easter or a summer gathering.

There is something about spring that gets me in the mood for carrot cake. It is one of my favourite springtime desserts. The carrot cake cupcakes are so much fun to make and bake up perfectly every time. I love topping them with a big dollop of cream cheese frosting. This small batch recipe for gluten-free carrot cake cupcakes is the best. Not too many and the right amount even if there is only a few of you in the house.

These gluten-free carrot cake cupcakes are tender, moist and lightly spiced. They are easy to make and delicious.

Here are more gluten-free cupcake recipes to try:

Gluten-Free Pink Cupcakes

Gluten-Free Strawberry Cupcakes

Gluten-Free Chocolate Cupcakes

Gluten-Free Cashew Butter Cupcakes

Want more recipes? Subscribe to get new recipes right in your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram and Pinterest. I would really love to hear from you! DM me and ask me any questions you might have about this recipe or gluten-free baking.

These gluten-free carrot cake cupcakes are tender, moist and lightly spiced. They are as easy as they are delicious.

GLUTEN-FREE CARROT CAKE CUPCAKES

Carrie
These tender, moist and lightly spiced gluten-free carrot cake cupcakes are a fun twist on a traditonal carrot cake. The recipe is as easy as it is delicious.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • hand mixer
  • measuring cups
  • bowls
  • spatula
  • muffin tin
  • cupcake liners

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a muffin tin with 8 paper liners.
  • In a medium bowl add the oil, brown sugar and eggs and with a hand mixer beat well until creamy.
  • Add the flour, baking powder and cinnamon and mix well.
  • Add the chopped apricots, pumpkin seeds and carrots and stir to combine.
  • Use an ice cream scoop to drop batter into lined muffin pan.
  • Bake for 25 minutes.
  • Remove and cool.
  • * I made a cream cheese icing for the cupcakes once they were cool.
Keyword carrot cake cupcakes, cupcakes, dessert, easter baking, gluten-free, gluten-free cupcakes, gluten-free dessert, wheat-free
Tried this recipe?Let us know how it was!

Gluten-Free Pink Cupcakes

These gluten-free pink cupcakes are super moist, soft and oh so delicious.
These gluten-free pink cupcakes are super moist, soft and oh so delicious.

These gluten-free pink cupcakes are super moist, soft and oh so delicious. They are incredibly easy to make using simple ingredients like gluten-free flour, sugar, eggs, butter and milk. Gluten-free cupcakes get their pink colour from pink pitaya powder.

To amp up the flavour in these gluten-free pink cupcakes I added lavender extract and rose water. It adds such a delicate light essence to the cupcakes. The pink cupcakes are easy to make from scratch. Who’s ready to get baking?

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

This is hands down the best gluten-free cupcake recipe and I hope you give it a go! Great for birthday parties, summer picnics, after-school treats or a baby shower. Pretty pink cupcakes for any occasion.

These gluten-free pink cupcakes are super moist, soft and oh so delicious.

These gluten-free pink cupcakes are a sweet and pretty cupcake recipe. Pink cupcakes the are moist and tender and made from scratch. This gluten-free cupcake recipe could easily be made dairy-free by substituting vegan butter and using coconut milk.

INGREDIENTS YOU NEED TO MAKE THESE CUPCAKES:

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

It is just about summer so it is the perfect time to make these gluten-free pink cupcakes. Have you ever seen a cupcake as pretty as these pink ones? A beautiful pink colour, thanks to pink pitaya powder. These gluten-free cupcakes are a delicious sweet treat that are perfect for a birthday part or baby shower.

These gluten-free pink cupcakes are super moist, soft and oh so delicious.

HOW TO MAKE THE PINK CUPCAKES:

  1. Preheat oven to 350 degrees.
  2. Line a 12 cup muffin pan with paper cupcake liners.
  3. In a stand mixer (or use a hand mixer and bowl) add the butter and sugar and beat.
  4. Add the eggs and mix on low.
  5. Scrape sides of bowl to incorporate all. Beat again.
  6. Add the baking powder, vanilla, pink pitaya powder, lavender and rose water and mix on low speed.
  7. Add the gluten-free flour and mix on low speed.
  8. Add the milk and beat on medium speed until you have a smooth batter.
  9. Use an ice cream scoop to drop batter into lined muffin pan.
  10. Bake for 16-18 minutes.
  11. Remove and cool.
Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-cupcake-recipes-by-wheatfreemom/

These gluten-free pink cupcakes make the perfect treat for any celebration. Soft and fluffy gluten-free cupcakes topped with a dairy-free pink buttercream. For the frosting I used Tofutti dairy-free cream cheese, a bit of coconut milk, vegan butter, pink pitaya powder and icing sugar.

So delicious and beautiful! The pink cupcakes are made from scratch and are incredibly soft and fluffy. They have a light lavender and rose flavour. The recipe is easy and straightforward. Who’s ready to make some cupcakes?

These gluten-free pink cupcakes are super moist, soft and oh so delicious.

WANT MORE RECIPES? Subscribe to get new recipes delivered straight into your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you.

HAVE ANY GLUTEN-FREE QUESTIONS? Please DM me if you have any questions about gluten-free baking or cooking.

HERE ARE SOME MORE CUPCAKE RECIPES:

These gluten-free pink cupcakes are super moist, soft and oh so delicious. The cupcakes are perfect for any celebration-baby shower, birthday party or summer picnic.

Gluten-Free Pink Cupcakes

These gluten-free pink cupcakes are super moist, soft and oh so delicious. They are perfect for any celebration-baby shower, birthday party or summer picnic.
Prep Time 10 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American

Equipment

  • stand mixer or hand mixer
  • bowl
  • measuring cups
  • spatula
  • cupcake paper liners
  • Muffin pan

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin tin with paper liners.
  • In a stand mixer add the butter and sugar and beat.
  • Add the eggs and mix.
  • Scraping the sides of the bowl to incorporate all.
  • Mix on high until smooth.
  • Add the baking powder, vanilla, pitaya powder, lavender and rose water and mix on low speed.
  • Add the flour and mix on low.
  • Add the milk and beat on medium speed until batter is very smooth.
  • Use an ice cream scoop to drop batter into muffin tin.
  • Bake for 17-18 minutes.
  • Remove and cool.
  • Enjoy!
Keyword cupcake recipe, cupcakes, gluten-free, gluten-free baking, gluten-free cupcakes, pink cupcakes, wheat-free
Tried this recipe?Let us know how it was!

Gluten-Free Strawberry Cupcakes

gluten free strawberry cupcakes Recipe
gluten free strawberry cupcakes Recipe


Ahh the cupcake.
There seems to be 3 different types of cupcake eaters.
The ones who eat the icing first.
The ones who eat the bottom of the cupcake first and save the icing for last and the ones that take a bite out of the bottom and top no matter how much icing is piled on.
Which are you?
I will share a secret with you all.
I like my cupcakes cold. I like to put mine in the refrigerator and enjoy it after it has cooled for a bit. Maybe because the butter used in most icings firms up and I can taste the cold butter more, really I am not sure why.
It is just the way it is.
Even though my kids are all grown and I no longer make cupcakes for kids birthday parties I still like to bake cupcakes at times. Especially if I know I am getting company and know we will share one or more pots of tea, cupcakes can be a fun item to share with company.

I am really pleased with how this recipe turned out and I hope you give it a try!

Gluten Free Strawberry Cupcakes

Ingredients
  

  • 1/2 cup butter (softened) or use Earth Balance vegan “butter (softened)
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 cup strawberry jam
  • 1 cup buttermilk or use 1 cup goat milk with 1 Tbsp apple cider vinegar added
  • 1 tsp good quality vanilla
  • 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend available at Sobeys and Safeway)
  • 1 tsp baking soda
  • 1 tsp gluten free baking powder
  • 1 tsp salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin pan with paper liners.
  • In a stand mixer add the butter (regular or vegan) and the white sugar and beat.
  • Scrap sides of bowl and beat again.
  • Add the eggs and jam and beat again.
  • Scrape sides of bowl.In a small bowl whisk the gluten free flour, salt, baking soda and baking powder.
  • Alternately add the buttermilk (or sour goat milk) with the gluten free flour blend.
  • Mix on medium speed until batter is smooth.
  • Divide batter evenly into the muffin liners.
  • Bake in oven for 18-20 minutes.
  • Remove and cool.
Tried this recipe?Let us know how it was!
gluten free strawberry cupcakes Recipe

Optional Strawberry Icing

Ingredients
  

  • 1 1/2 blocks of cream cheese (or use 1 1/2 containers of vegan cream cheese
  • 2 tbsp softened butter (or Earth Balance vegan “butter”
  • 1 1/2 – 2 cups icing sugar
  • Start with 2 Tbsp milk (or goats milk) until you get the desired thickness for the icing.
  • I like mine a bit thicker for piping.
  • 1/4 cup strawberry jam

Instructions
 

  • Add cream cheese and butter to stand mixer and beat until smooth.
  • Add strawberry jam and mix again.
  • Add icing sugar and mix on low first then increase to medium.
  • If needed add a bit of milk to thin the icing.
  • Enjoy!
Tried this recipe?Let us know how it was!

Gluten-Free Dairy-Free Chocolate Cupcakes

gluten free dairy free chocolate cupcakes recipe
johnston canyon
johnston canyon
johnston canyon
gluten free dairy free chocolate cupcakes recipe
johnston canyon


Last summer after working out for 6 months we went hiking up Johnston Canyon and while I was thrilled to have hiked up for the first time to the Ink Pots it was also humiliating.
I had to stop a ton to catch my breath and a few tears were also cried because I was having such a hard time hiking up the trail.
Now, a year later and after working really hard with my personal trainer to get into better shape I wanted to see if I could finally tackle the trail.
I turned 50 this year and it is a year I am trying to conquer some of my fears. While I am not looking to do daredevil stunts I am looking to live the best life I can.
Maybe even an adventure or two!
Johnston Canyon is truly a beautiful spot in Alberta and the hike up to the lower falls then the upper falls is spectacular. 3 kilometers more up the trail and you end up at the Ink Pots. I personally think it is well worth hiking to the top if you are ever in my province.


So what does this hike have to do with a cupcake?
Well, it goes like this.
I had packed a sandwich and a few snacks for hubby and I to have once we had reached the top of the hike but the day before I had also made a new cupcake recipe and thought I would bring a cupcake along as a treat for me.
Being a bit of a baking perfectionist I knew if I brought the cupcake with icing on it would be squished in my backpack by the end of the day.
That wouldn’t do right?
I put the plain cupcake in a mason jar with a lid and then put the peanut butter icing in a small ziploc bag. I also cut the corner of the bag, tied it with a twist tie to keep it closed and then put it all in another ziploc bag.
Then we went on our hike.
This year, a year after having such a hard time and working so hard to get into better shape I conquered the hike. There were no tears, no stopping because I was out of breath and no feelings of inadequacy.
I am very proud of myself!
So to continue the story. We get to the inkpots and go down to the river to cool off. All along the river folks have made inukshuks and I knew it would be a fabulous place to not only decorate the cupcake but also take a few photos.
I mean, doesn’t everyone bring a cupcake on a hike and icing too?


While I was icing the cupcake I could see 2 ladies down the stream watching me. I am sure they were thinking “what is she doing?” “is she really icing a cupcake up here?”
I took a few photos of the cupcake and then made a decision.
I walked over to the women, told them why I was icing a cupcake up on the hill and asked them if they would like a chocolate cupcake with peanut butter icing and oh ya, the cupcake is gluten free and dairy free.
They both said “yes”
As I was walking away I heard them say to come back. When I approached them they both said it was the best cupcake they had ever had and one of the ladies said she was gluten free and hadn’t brought any snacks with her.

It made me smile to share the cupcake and so I thought I would share the hike and a cupcake story with you all.
Want the recipe now?
I made a dairy free peanut butter icing and a homemade peanut brittle to top the cupcake with.

Gluten-Free Dairy-Free Chocolate Cupcakes

Ingredients
  

  • 1 – 1 1/4 cup goat milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla
  • 2 large eggs
  • 3/4 cup Earth Balance vegan “butter”, softened
  • 2 cups gluten free flour blend (I use Compliments gluten free flour blend available at Sobeys and Safeway)
  • 3/4 cup gluten free cocoa powder
  • 1/2 cup brown sugar
  • 3/4 cup white sugar
  • 1 tsp gluten free baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 325 degrees.
  • Line a muffin pan with 12-15 large cupcake liners.
  • In a small bowl add the goat milk, apple cider vinegar and vanilla.
  • In another medium bowl whisk the gluten free flour, cocoa powder, baking powder, baking soda and salt.
  • In a stand mixer beat the vegan butter with the white and brown sugar.
  • Add the eggs and beat well, scraping sides of bowl.
  • Alternately add the goat milk mixture and the dry ingredients to the egg mixture.
  • Scrape down sides of bowl and beat the mixture well for a couple of minutes.
  • I like to use an ice cream scoop to drop batter into cupcake liners.
  • This allows for even looking cupcakes.
  • Bake in oven for 20-25 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free chocolate cupcakes recipe
gluten free dairy free chocolate cupcakes recipe

Gluten-Free Chocolate Cream Cheese Cupcakes

gluten free chocolate cream cheese cupcakes recipe


Here is a gluten free cupcake recipe using Cup4Cup gluten free flour blend.
Cup4Cup is a great gluten free flour blend that is available at Williams Sonoma stores in Canada and the US.
Recently I was sent a bag of Cup4Cup gluten free flour and asked to do up some recipes for the holidays.
I have used Cup4Cup many times while baking and have a few recipes on my blog using this gluten free flour blend.

gluten free chocolate cream cheese cupcakes recipe
gluten free chocolate cream cheese cupcakes recipe
gluten free chocolate cream cheese cupcakes recipe

While I did not icing these cupcakes you definitely could.
Here is the recipe.
Enjoy!

Gluten Free Chocolate Cream Cheese Cupcakes

Ingredients
  

  • 4 cup gluten free flour blend
  • 1 cup white sugar
  • 1/4 cup  gluten free cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cup buttermilk
  • 1/3 cup canola oil
  • 1 tbsp  vinegar
  • 1 1/2 tsp gluten free vanilla
  • 250 ml cream cheese softened
  • 1 large egg
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 cup Enjoy Life chocolate chips optional

Instructions
 

  • Preheat oven to 400 degrees.
  • Line 12 muffin cups with paper liners.
  • In a stand mixer add the gluten free flour, baking soda, sugar, cocoa and salt.
  • Mix on low.
  • Add the buttermilk, oil, vinegar and vanilla.
  • Mix on medium speed until batter is smooth and light.
  • Optional. Chocolate chips can be added to batter at this time.
  • In a medium bowl, beat with a hand mixer the cream cheese, sugar, egg and salt.
  • Divide the chocolate cupcake batter evenly into the muffin cups.
  • Top each cupcake with a spoonful of the cream cheese mixture.
  • Bake in the oven for about 15-18 minutes.
  • Remove from oven and let cool.
  • Enjoy!
Tried this recipe?Let us know how it was!



The Difference Between Gluten-Free and Wheat-Free

gluten free muffins
gluten free cupcakes
gluten free heart pizza
gluten free buttermilk pancakes

Lately I’ve been getting a lot of questions on both the blog and our Facebook community about the difference between a wheat-free diet and a gluten-free diet.
I felt I needed to elaborate on the answer to this question. It is a longer answer than can be said in the comment section.
First off, I am gluten-free!
I was diagnosed with Celiacs disease 5 years ago, and thus a strict gluten free diet is my new life plan.
With my diagnosis came mixed reactions to packaged gluten free foods and a desire to bake really good gluten free foods. (That’s what Wheat Free Mom is all about: just because you’re gluten-free, DOESN’T MEAN your food should taste anything less than delicious!)
That is how this blog happened. I was frustrated at times and so happy at times and wanted to share this with you all.
When I found a gluten free recipe that tasted so good, I wanted to weep, and sharing these with others has been a blessing for me. I knew others were out in this world like me.
They too, wanted to make a warm batch of gluten-free muffins….

A chocolate dessert to wow your company (gluten-free cupcakes)…

A savoury gluten-free pizza

A pile of gluten-free buttermilk pancakes for Sunday morning

So I started the blog Wheat free Mom with my son back in August 2009. (Crazy how far the blog has come!)
Why wheat-free and not gluten-free?
Simply: gluten-free mom was taken and so I became Wheat Free Mom.

Gluten-Free vs. Wheat-Free

First off, they are NOT the same.
Gluten is the protein found in many grains including wheat, rye, barley, spelt and oats.
Celiacs disease is a medical condition, an autoimmune response to gluten.
If you have Celiacs disease even a small amount of gluten is harmful. It damages the surface of the small intestine resulting in poor absorption of nutrients (protein, fat, vitamins and minerals) which are necessary for good health.
The treatment for Celiacs disease is a strict adherence to a gluten-free diet for life!

What is Wheat-Free?

Basically… avoiding all products that list wheat as an ingredient.
Some ingredients are obvious, such as wheat, wheat bran and whole-wheat.
Less obvious ingredients are couscous, bulgur, semolina, durum and kamut.
Rye, spelt, barley and Oats are wheat-free but not gluten-free.
My recipes are all gluten free, which means they are also than wheat free.
Most wheat-free recipes contain some sort of gluten so they are NOT gluten free.
A food labelled “wheat-free” is safe for someone with a wheat allergy, but NOT for someone with celiacs disease or gluten sensitivity.
This is why it’s INCREDIBLY important that you take time to educate yourself on the differences AND the various ingredients to watch out for. It’s also a great reason to focus on non-processed foods and to cook for yourself as much as possible so you can ensure your meals are going to be clean.
I feel like I’m getting long winded in answering the question.
Simply: Gluten-free will be wheat free BUT wheat free will not be gluten free, unless it is labelled gluten free.
For me, I have a medical condition called celiacs disease, and for the rest of my life I will be following a gluten free diet. I am extremely sensitive to gluten so I am very careful where I eat and what I eat.
I appreciate all the discussion lately about wheat-free and gluten-free and I hope I’ve answered some of the questions. Again, I am not a doctor so please consult a doctor regarding your health issues.
Our bodies are all unique and what one person can easily digest is not necessarily the same for someone else.
Ask questions and seek professional medical help if you are having any health issues.
Lastly, again, ALL recipes on Wheat Free Mom will be both gluten and wheat free.
P.S. Congratulations to Kristin who won the latest giveaway!

Gluten-Free Raspberry Cupcakes

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
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes
gluten free raspberry cupcakes

Gluten-Free Raspberry Cupcakes

Ingredients
  

  • 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

Instructions
 

  • 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
Tried this recipe?Let us know how it was!

Raspberry Icing

Ingredients
  

  • 1 250g pkg cream cheese
  • 2 tbsp coconut milk
  • 1/3 – 2/3 cup icing sugar
  • 1/4 cup mushed raspberries

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!