Tag Archives: cupcakes

4th of July Almond Zucchini Cupcakes with Lemon Cream Cheese Frosting

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Happy 4th of July, happy Independence Day! Hope you have a wonderful and safe holiday!

Need a festive dessert for the holiday? Make these cupcakes and decorate with berries – a beautiful and great cooking project for kids to help with (especially the decorating part)! 🙂

And.. the secret ingredient? Zucchini! This makes them moist and delicious, and who can say no to some extra healthiness? 🙂

zucchini cupcakes with lemon cream cheese frosting blog (2) zucchini cupcakes with lemon cream cheese frosting blog (1)

Ingredients

  • 1/2 stick butter
  • 1 1/2 cups almond flour (spooned and leveled)
  • 1/4 cup plus 2 tablespoons potato starch (or corn starch is fine)
  • 1 1/4 teaspoons gluten-free baking powder
  • dash sea salt
  • 3 large eggs, room temperature
  • 1/3 cup coconut sugar (or other sugar, white/brown)
  • 2 tsps pure vanilla extract
  • 1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid

Frosting

  • 16 oz cream cheese, room temperature
  • 1/2 cup confectioners’ sugar
  • 3 Tbsp lemon juice
  • 1/4-1/2 tsp lemon zest
  • Berries for garnish (I used raspberries and blueberries)
  • Shredded coconut for garnish

Directions

  1. Preheat oven to 350 degrees. Prepare cupcake tin with paper forms.
  2. Whisk together almond flour, potato starch, baking powder, and salt.
  3. Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes (I did this in my food processor with the standard chopper blade).
  4. With a rubber spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into tin and bake until cupcakes are golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cupcakes cool.
  5. For frosting, with mixer (or again I used the food processor here) beat together room-temperature butter, cream cheese, lemon juice and zest until fluffy, about 3 minutes. Add confectioners’ sugar and beat until combined. Spread on top of cupcakes and decorate with berries and shredded coconut.

 

I originally made this recipe as a cake inspired by the queen herself (Martha Stewart’s Zucchini Almond Cake).

Enjoy!

dit-elle-Esther

Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting

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Ok, so I promised myself that I would let Maya pick what kind of birthday cake she wanted this year vs making something healthy that I wanted her to have.

Well….she changed her mind about 7 times on what kind of cake/cupcakes she wanted and on the day of, we were totally over booked.  SO…at around 7pm on the night of her birthday I started throwing a bunch of stuff together, and…this is what we got 😉

Thankfully, Maya loves just about anything, so she was happy.

Happy birthday girl, happy me!Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-1 Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-2 Muffins (which I called Cupcakes for Maya ;))

Ingredients (made 24 mini muffins)

  • 3 very ripe bananas (I actually used some that I had frozen and then thawed)
  • 1 1/2 Cups Coconut Flour
  • 1/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 1 Teaspoon baking soda
  • 4 large eggs
  • 1/4 Cup melted coconut oil
  • 1 Tablespoon Raw Honey
  • 1 Teaspoon pure vanilla extract
  • 1/2 Cup Unsweetened Applesauce

What to do…Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-3Besides grab a birthday girl dressed in a tutu?? 😉

  • Preheat oven to 350 degrees
  • Mix all the dry ingredients.
  • Mix all the wet ingredients
  • Add the dry ingredients to the wet.  The mixture will be pretty dense.  Scoop out enough batter to slightly overlflow each mini muffin tin.  These don’t raise a whole lot, so you can overfill each 🙂
  • Bake for 10-12 minutes depending on your oven.  Tops should be golden brown, but still a little soft to the touch.

Frosting/Whipped topping

  • Put a can of full fat Coconut Milk in the refrigerator over night.  When you open it, it will have separated and the top half will all be hard.
  • Scoop that out and put into a bowl.

Add….

  • 1 Tablespoon of honey.
  • 1/8 Teaspoon of cinnamon
  • 1/4 Teaspoon of Pure Vanilla Extract

Mix with a blender and dollop on top of each muffin/cupcake.  Refrigerate until you plan on eating them, as the topping will soften.

Enjoy!!

dit-elle-Lauren

Blueberry Paleo Muffins

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Yum yum yum. I love that these are dairy free, gluten free, and nut free! Oh, and delicious!

Blog blueberrypaleomuffins2 Blog blueberrypaleomuffins1

Ingredients

  • ½ cup coconut flour, sifted
  • small dash of sea salt
  • ½ teaspoon baking soda
  • 6 eggs
  • ⅓ cup agave nectar
  • ⅓ cup grapeseed oil (I used coconut oil, butter is great as well)
  • 1 tablespoon vanilla extract
  • 1 cup blueberries, fresh or frozen

Directions

  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in blueberries
  5. Place batter into a paper lined muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool and serve

Thanks Elana’s Pantry!

dit-elle-Esther

Paleo Lemon Poppy Seed muffins

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Ava has been super interested in cooking projects and so we’ve been spending some time learning to measure, mix and stir, crack eggs, etc. This recipe yields 12 mini muffins or 1 large muffin (or small 5″ diameter cake like we did in this little spring form pan). 🙂

Blog paleo_lemonpoppyseed1

Blog Paleo Poppy Seed

Ingredients

  • ¼ cup coconut flour
  • 1/8 teaspoon sea salt
  • ¼ teaspoon baking soda
  • 3 eggs
  • ¼ cup agave nectar
  • ¼ cup grapeseed oil (I used canola)
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds

Directions

  • In a medium bowl, combine coconut flour, salt and baking soda
  • In a large bowl, blend together eggs, agave, oil and lemon zest
  • Blend dry ingredients into wet
  • Fold in poppy seeds
  • Spoon 1 tablespoon of batter into each greased mini muffin cup
  • Bake at 350° for 10-12 minutes
  • Cool and serve
Makes 12 mini-muffins

Thanks Elana’s Pantry

dit-elle-Esther

Paleo Chocolate Cupcakes with (not so paleo) Mocha Frosting

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Need some sweet inspiration? We think a four day week is reason enough to celebrate!

Totally awesome paleo and nut-free cupcakes! Add some mocha frosting (not quite paleo) but so yummy!

blog chocopaleocupcake blog chococupcakemochafrosting3 Blog chococupcakemochafrosting2  Blog chococupcakemochafrosting1

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • Dash of sea salt
  • 1/2 tsp baking soda
  • 8 eggs
  • 1/2 cup coconut oil
  • 1/2 cup agave syrup

Directions

  • Pulse together dry ingredients in a food processor
  • Pulse in wet ingredients
  • Line a muffin pan (12) with paper liners and scoop batter into each
  • Bake at 350° for 15-18 minutes
  • Cool and serve

Thanks Elana’s Pantry for the cupcake inspiration!

For the Frosting

  • 1/3 stick melted butter
  • 1/4 cup strong drip coffee
  • 1 Tbsp cocoa
  • 1 tsp vanilla
  • Powdered sugar (1-2 cups)

Directions

  • Mix melted butter, coffee, cocoa and vanilla
  • Start adding powdered sugar while stirring constantly
  • When desired consistency has been reached, frost the cooled cupcakes
  • Top with sprinkles or M&Ms immediately if desired

dit-elle-Esther