Vanilla Quinoa Flour Cupcakes

I must acknowledge this cupcake recipe took a fighting longer to exam than anticipated. While I practise dearest quinoa flour, it’s non quite equally familiar for me nevertheless equally oat or almond. But it makes for a killer cupcake crumb, thence every batch was real worth it.

Plus a recipe that requires frosting throws a whole host of extra decisions into the mix – kokosnoot or cashew? spread or pipe? white amongst pinkish sprinkles or pinkish amongst white sprinkles? inward a family or amongst a mouse?

And too thence there’s the purpose where yous convey to allow the cupcakes cool COMPLETELY (or speed upwardly the process…I run across yous my boyfriend cupcake freeze-ers) thence the frosting doesn’t melt correct off inward a tragic drippy blob.

And too thence there’s the purpose where yous convey made thence many exam batches yous can’t retrieve which 1 is which anymore, thence yous convey to practise 1 final case run but to travel sure.

And I’m already rambling…


  • 3/4 loving cup (190g) unsweetened applesauce
  • 1/2 loving cup (160g) maple syrup
  • 1/2 loving cup (120g) low-cal kokosnoot milk *
  • 2 tsps vanilla extract
  • 2 tsps baking powder
  • Pinch of salt
  • 1 3/4 loving cup (200g) quinoa flour **
  • 3/4 loving cup (180g) kokosnoot butter
  • Optional: ii tbsp maple syrup (at room temperature)
  • 1/4-1/2 loving cup non-dairy milk (at room temperature)
  • 1-2 tbsps position down freeze-dried raspberries

Preheat the oven to 325F.

In a mixing bowl, combine the applesauce, maple syrup, milk, too vanilla. Whisk.

Add the baking powder, salt, too flour. Whisk/stir to combine.

Line a cupcake pan amongst newspaper liners. (These cupcakes are low-fat thence catch lightly spritzing the liners for easier removal.)

Divide the batter betwixt 6-8 cupcakes, filling each 3/4 of the way.

Bake for 25-30 minutes at 325F. The centers should travel theatre too bounce dorsum when pressed.

Remove from the oven too cool completely earlier frosting, or fifty-fifty chill overnight.

For the frosting, melt the kokosnoot butter until soft too pourable (I microwaved it for 5-10 seconds).

In a blender combine the kokosnoot butter too liquid sweetener. (Make certain all the ingredients are at room temperature!)

Blend adding milk piece of cake until creamy too smooth. It volition seize upwardly initially but proceed going too it volition shine out. Don't add together likewise much milk or it volition plough into a glaze.

Add the freeze dried raspberry dust. Blend/adjust to desired color.

Once the cupcakes are cool, frost them too transcend amongst freeze dried berry "sprinkles".


Keep leftovers inward the refrigerator inward an airtight container. They tin final 3-4 days, but volition dry out out amongst time. The frosting volition function quite theatre inward the refrigerator thence warm sightly earlier serving.

* I recommend low-cal kokosnoot milk from a can. Coconut milk from a carton or almond milk volition brand them less moist.

**You tin purchase it HERE or brand your ain similar THIS

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Vanilla Quinoa Flour Cupcakes Rating: 4.5 Diposkan Oleh: First House