Yields1 Serving

Ingredients

2 ½ cups almond flour

2 tbsp coconut flour

1 tsp baking powder

pinch of salt

6 tbsp butter, softened to room temperature

½ cup coconut sugar

6 tbsp pure maple syrup

2 large eggs

1 tsp pure vanilla extract

1 tsp almond extract

Frosting

6 oz cream cheese

2 tbsp butter

2 cups powdered coconut sugar

1 tsp pure vanilla extract

Directions

To make the cupcakes

Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with cupcake liners.

Place almond flour, coconut flour, baking powder, and salt in a medium bowl and mix well.

In a large bowl, beat the butter and coconut sugar on high speed until well combined and creamy. Add Maple syrup, eggs, vanilla, and almond extract and beat until ingredients are well combined.

Slowly add dry ingredients (almond, coconut flour, salt, and baking powder) into the butter mixture and mix for a few minutes until well combined.

Spoon the batter into the cupcake tin, until the liners are about 3/4 of the way full. Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool out completely on a wire rack before frosting.

To make the frosting

Blend raspberries in a blender. Strain Raspberry cream through a fine sieve to catch the seeds.

Beat cream cheese and butter until creamy, starting on low speed and increasing to high. Slowly add the powdered sugar and beat until well combined.

Add vanilla extract and three to four teaspoons of Raspberry cream to the cream cheese mixture. Add less or more, depending on how vibrant pink you like your frosting to be.

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Ingredients

2 ½ cups almond flour

2 tbsp coconut flour

1 tsp baking powder

pinch of salt

6 tbsp butter, softened to room temperature

½ cup coconut sugar

6 tbsp pure maple syrup

2 large eggs

1 tsp pure vanilla extract

1 tsp almond extract

Frosting

6 oz cream cheese

2 tbsp butter

2 cups powdered coconut sugar

1 tsp pure vanilla extract

Directions

To make the cupcakes

Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with cupcake liners.

Place almond flour, coconut flour, baking powder, and salt in a medium bowl and mix well.

In a large bowl, beat the butter and coconut sugar on high speed until well combined and creamy. Add Maple syrup, eggs, vanilla, and almond extract and beat until ingredients are well combined.

Slowly add dry ingredients (almond, coconut flour, salt, and baking powder) into the butter mixture and mix for a few minutes until well combined.

Let the cupcakes cool out completely on a wire rack before frosting.

To make the frosting

Blend raspberries in a blender. Strain Raspberry cream through a fine sieve to catch the seeds.

Beat cream cheese and butter until creamy, starting on low speed and increasing to high. Slowly add the powdered sugar and beat until well combined.

Add vanilla extract and three to four teaspoons of Raspberry cream to the cream cheese mixture. Add less or more, depending on how vibrant pink you like your frosting to be.

Almond Cupcakes with Raspberry Cream Cheese Frosting

Ingredients Directions