Blueberry cupcakes with lemon maple frosting (grain free/nut free)

These cupcakes are great with or without the frosting, but I do prefer the little bit of a zing the frosting provides. YUMMO!

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3/4 cup coconut flour
2tbsp arrowroot
1 ripe banana (100g)
175g butter, melted
1/4 cup milk
4 eggs
2 tsp baking powder
1tsp vanilla powder
1/2 cup coconut sugar (or 1tbsp naturally sweet stevia)
1/2 cup blueberries
Pinch salt

Preheat oven to 160deg fan forced. Mix everything in a food processor except blueberries (speed 5, 30 seconds). Fold through blueberries gently. Scoop mixture into lined cupcake tray and bake for 30minutes (Batter will be quite thick). Cool on a wire rack completely before icing.

Icing:
125g cream cheese
75g butter
2 tbsp coconut sugar
2tbsp maple syrup
Juice of half a lemon

Mix all ingredients until smooth in a food processor (speed 7, 40-60 seconds). Pipe/spread onto cooled cupcakes and refrigerate.

The lemon icing gives a gorgeous kick to these little gems. Hope you enjoy. X

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