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Vanilla Cupcakes with Cacao Icing | Gluten Free and Refined Sugar Free

These cupcakes are an incredible treat that will knock your socks off! These grain-free cupcakes are so spectacular, fluffy, light, and moist!
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Course: Appetizer, Dessert, Snack
Cuisine: Gluten-Free, Gluten-Free Dessert, Healthy Options
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 cupcakes
Calories: 63kcal

Ingredients

For The Cupcakes

  • 3/4 cup Coconut Flour
  • 6 Eggs, room temperature
  • 3/4 cup Date Syrup or Maple Syrup
  • 1/4 cup Almond Milk
  • 1 tbsp Vanilla Extract
  • 1 tsp Baking Soda

For the Rich Chocolate Icing

  • 1 ripe Avocado
  • 1 cup Cacao Powder
  • 1 cup Date Syrup (or Maple Syrup)
  • 1/2 cup Coconut Oil, melted
  • 1 tsp Vanilla Extract
  • 1/4 tsp Himalayan Salt (optional)

Instructions

Instructions For The Cupcakes

  • Preheat the oven to 350°. Line a 12-cup muffin tin with baking cups or parchment paper.
  • Combine dry ingredientd in a large bowl and whisk until the mixture is clump-free.Add the remaining wet ingredients and mix until a smooth uniform batter is formed
  • Fill the muffin tin openings with the cupcake mixture and bake for 23-25 minutes, or until the center feels slightly firm to touch.
  • Remove from the oven and let the muffins rest in the muffin tin for 10 minutes. Then transfer to an oven rack to cool completely.
  • Once cool, top the cupcakes with your favorite icing!

Instructions For the Rich Chocolate Icing

  • Combine all the ingredients into a blender and blend until smooth, about 2-3 minutes. The mixture should become creamy and smooth.
  • Use the icing as a topping for cakes or cupcakes. Any remainign icing can be refridgerated and saved for later. (even just as a delightful snack!)

Notes

Nutrition for Cupcakes:

  • Serving: 12
  • Fat: 3.5g
  • Protien 3g
  • Calories: 63

Nutrition

Calories: 63kcal