VANILLA QUINOA FLOUR CUPCAKES

A healthier birthday (or any day) treat – Vanilla Quinoa Flour Cupcakes with just 7 ingredients and creamy pink coconut berry frosting on top!
VANILLA QUINOA FLOUR CUPCAKES

INGREDIENTS
VANILLA CUPCAKES

  1. 3/4 cup (190g) unsweetened applesauce
  2. 1/2 cup (160g) maple syrup
  3. 1/2 cup (120g) light coconut milk (*)
  4. 2 tsps vanilla extract
  5. 2 tsps baking powder
  6. Pinch of salt
  7. 1 3/4 cup (200g) quinoa flour (**)

RASPBERRY FROSTING

  1. 3/4 cup (180g) coconut butter
  2. Optional: 2 tbsp maple syrup ((at room temperature))
  3. 1/4-1/2 cup non-dairy milk ((at room temperature))
  4. 1-2 tbsps ground freeze-dried raspberries

INSTRUCTIONS

  • Preheat the oven to 325F.
  • In a mixing bowl, combine the applesauce, maple syrup, milk, and vanilla. Whisk.
  • Add the baking powder, salt, and flour. Whisk/stir to combine.
  • Line a cupcake pan with paper liners. (These cupcakes are low-fat so consider lightly spritzing the liners for easier removal.)
  • Divide the batter between 6-8 cupcakes, filling each 3/4 of the way.