Need I say more?
How about Gluten-Free? And Delicious.
The amazing thing about these cupcakes, in my opinion, is that there is no difference in the texture compared to cupcakes made with wheat flour. For people following a gluten-free lifestyle, there is no need to feel like they are missing out on anything.
Especially the sweet things in life.
The best thing to do, when making anything, is to have all of your ingredients ready.
One little trick that I do when I make these is that I use pre-measured applesauce cups. After I have poured the sauce into my blender, I re-use the cup for measuring 1/2 cup of honey. This way there is no sticky mess to clean.
I combine the dry ingredients in a large measuring cup.
I use my Ninja Master Prep Blender. After the batter has been made, I remove the blades and then can pour it straight into the pan.
After baking for 18-20 minutes, these little beauties are ready to come out of the oven.
Be sure to let them cool completely before trying to ice/frost them. Otherwise, the icing/frosting will seep into the cupcakes and won’t hold its shape.
The picture above is only butter. I whipped it until it became really light in color. At this point I started adding powdered sugar.
Ready for the recipe?
- 5 eggs
- 1/2 cup applesauce
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1/2 tsp vanilla crème liquid stevia
- 1 Tbsp vanilla extract
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 1/4 cup coconut flour
- 1/2 cup hot cocoa mix
- 1 Tbsp cinnamon
- 1 tsp cayenne pepper
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 sticks butter, softened
- 3 cups powdered sugar, sifted
- 2 Tbsp whole milk
- 1 -2 tsp vanilla extract
- Preheat oven to 350 degrees. Place cupcake liners in muffin pan and lightly mist with non-stick spray. Set aside.
- Combine eggs, applesauce, honey, coconut oil, liquid stevia and vanilla extract in blender and blend until well combined.
- Add flours, cocoa mix, cinnamon, cayenne, baking soda and sea salt to liquid mixture and blend.
- Pour batter into prepared cups and fill to about 2/3 full.
- Bake 18-20 minutes. Remove from oven and allow to cool.
- To make buttercream frosting, beat butter at high speed in an electric mixer until light in color. Reduce speed to low and gradually add powdered sugar. Once sugar has been incorporated into the butter, add milk and vanilla and whip at high speed for 3-5 minutes.
- Spread or pipe frosting onto cupcakes.
Nutrition Information:Yield: 12 Serving Size: 1 cupcake
Amount Per Serving: Calories: 523 Total Fat: 29g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 118mg Sodium: 450mg Carbohydrates: 63g Fiber: 3g Sugar: 53g Protein: 6g
I packaged these spicy cupcakes to-go so that I could share them with some really awesome people who volunteer.
Since the recipe has cayenne pepper, there is a little bit of heat to these cupcakes. If you like things really spicy, try doubling the amount. If you don’t like things hot, just omit the cayenne pepper altogether.
What is your favorite cupcake topping?
Other Recipes You Might Like:
Baja Shrimp Salad with Roasted Corn