Dairy Free, Desserts, Family, Gluten Free

Raspberry Coconut Cupcakes

Hello, Sweet Friends!

Raspberries are in season around here! Yay! We’ve been eating a lot of them! They make a great snack for daughter and are wonderful in so many recipes! As in, these cupcakes!

I am thrilled to be sharing a gluten free and dairy free recipe with you today! I’ve been experimenting more with both recently! Some friends we know well are going off of gluten and dairy for a year to try and get rid of allergies, so that really inspires me to branch out and try to bake and cook in a way that when they’re with us, they can all eat without having to worry about ingredients!

In other news, my baby girl turned ONE this week! I can hardly believe it! How is it possible that only one year ago, she was a tiny helpless newborn who only opened her eyes when she was hungry or needed a clean diaper! And now… she just goes everywhere she can, she sleeps as little as she can, she’s interactive and bright and learning so many things!

I love being a mom… Although there are moments when I wonder if I’m capable for such a high calling!? So much teaching and helping her understand God and being the right example! But none of us are capable on our own! Only by His grace!

But back to the cupcakes, I made these for her birthday party! They were a huge hit! Moist, fluffy, and delicious! But please, don’t inspect my frosting job too closely! I really don’t know how to decorate cupcakes! I just wanted them to be pink for the princess…;) I was happy with the end results though! It’s amazing what a little parasol and a raspberry can do to hide mistakes…

I love this flour when it comes to gluten free baking! I find that it’s not crumbly or dry like some gluten free tends to be, and you can use it cup for cup, so definitely a win!!

I also used Thai Kitchen coconut milk in replacement for dairy milk. I love it so much, its creamy and thick and delicious!

And of course, coconut oil instead of butter. It’s really versatile and I use it a lot in my kitchen! The coconut oil I used does taste like coconut, but there is some available that I have had already and it is refined, so no coconut flavor! I would recommend using virgin coconut oil in this recipe though, because it gives it a really rich flavor!

I found that making frosting without butter was challenging! You know how butter gives you that amazing fluffiness and creaminess and yumminess?! Coconut oil doesn’t quite have the same effect… So the frosting was thick and kinda heavy, but the flavor of it made up for not being fluffy. So much raspberry and coconut and the perfect amount of sweet!

I’d love to know if any of you have made dairy free frosting!? If so, how did it turn out for you? Please let me know!

Here’s the Recipe:

Raspberry Coconut Cupcakes

Ingredient:

2 eggs

3/4 cup sugar

1/2 cup coconut oil

1 tsp vanilla

1 cup + 6 Tbsp GF flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup coconut milk

1/4 cup pureed raspberries

About of cup of extra raspberries

Instructions:

Preheat your oven to 350 degrees F.  In the bowl of an electric mixer, beat the eggs for 30 seconds or so. Add the sugar and mix until it’s well combined. In a small sauce pan on the stove, heat the coconut oil until it’s mostly liquid. Add it and the vanilla to the egg mixture and beat that together for a minute or two.

In another bowl, measure out your flour, baking powder, baking soda and salt and combine. Pour the milk into a bowl and combine with the raspberries.

Slowly dump part of the flour mixture into the mixing bowl with it on low speed. Alternate with the milk until the batter is well mixed.

Spoon the batter into cupcake tins lined with papers or sprayed with non stick spray. Place two or three raspberries in each cupcake. Bake for 15 to 20 minutes until the cupcake springs back when lightly touched.

Let them cool before frosting.

Here’s the frosting recipe:

Coconut Raspberry Frosting

1/4 cup coconut oil

2 – 3 Tbsp pureed raspberries

1 – 2  Tbsp coconut milk

5 – 6 cups icing sugar

Instructions: Beat the coconut oil and raspberries until smooth and combined. Add coconut milk and icing sugar. Beat until smooth and creamy. Add more icing sugar if needed.

 

Have a wonderful weekend! I’d love to hear if you try this recipe, and how it turns out for you!!

Love, Joella

 

*The original recipe for the cupcakes came from Natasha’s Kitchen, and I edited it to my liking.
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