cashew cupcakes

WITH FRESH RASPBERRY FROSTING

Perfect for your next celebration, these cupcakes are light, fluffy, and not too sweet. Many grain-free baked goods feature almonds, but we’ve found that some people have developed a sensitivity to almonds from eating them too often. That’s why we love rotating in cashew flour as a healthy alternative to almond flour whenever possible.

Yield 9 cupcakes
Prep Time 15 minutes, plus 1-hour soak
Cook Time 30 minutes
80:20

2 cups cashew flour

¼ tsp Himalayan pink salt

½ tsp baking soda

2 eggs

½ cup full-fat coconut milk

½ cup maple syrup (or Lakanto Classic Monkfruit Sweetener for low sugar)

For the frosting

1¼ cups raw cashews, soaked for 1 hour, drained and rinsed

1 cup fresh raspberries, plus more to garnish

¼ cup coconut cream (from 1 can full-fat coconut milk that has been refrigerated overnight)

¼ cup maple syrup

1 tbsp coconut oil, melted

1 tsp pure vanilla extract

½ tbsp freshly squeezed lemon juice

¼ tsp Himalayan pink salt

1   Preheat the oven to 350°F. Line a 12-cup muffin pan with 9 liners (paper or silicone).

2   In a large bowl, stir together the cashew flour, salt, and baking soda. In a small bowl, whisk together the eggs, coconut milk, and maple syrup until well combined.

3   Slowly add the wet ingredients to the dry ingredients, and stir to combine. Scoop batter into each liner, filling them about ¾ full. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool for at least 1 hour before frosting.

4   To make the frosting, in a high-speed blender, combine the cashews, raspberries, coconut cream (the top layer of chilled coconut milk; reserve the leftover liquid for a smoothie), maple syrup, oil, vanilla, lemon juice, and salt. Blend until creamy. Refrigerate until ready to use.

5   When the cupcakes are fully cooled, top with frosting and garnish with fresh berries. Cupcakes can be refrigerated in an airtight glass container for up to 5 days.

cashew cupcakes