Gluten-Free Cupcakes

Stay healthy while indulging with these gluten-free cupcakes… loaded with healthy fats! This gluten-free cupcakes recipe is perfect for celebrations… or a mama who wants something special (though these chocolate frosted cookies are a close second!)!

I always struggle when it comes to parties or celebrations. While I want my girls to participate and indulge, I don’t feel comfortable with the choice of indulgence.

And given there’s a “celebration” twice per month, it’s probably not a surprise that I’ve come up with my own healthy dessert recipes!

Actually, this is one of the first ones where I’ve actually included a traditional sugar (coconut palm sugar)! Normally, I like to cut as much sugar from mine and my kids’ diets as possible. But every so often…

By making my own gluten-free cupcakes, or cookies and bringing them to the party, my girls don’t feel ostracized, they get to have something “special”, but I feel comfortable with the choice. It’s a win all around.

Don’t want to learn? .JUMP to the recipe

Kitchen Tools

• • Silicone muffin cups 

Frosting Options

At one point in time, frosting was the bane of my existence! Even organic store-bought ones contain terrible ingredients and the first one on the list is palm oil, definitely one to avoid from a health perspective.

I personally use this healthy chocolate frosting for these gluten-free cupcakes because, chocolate! Plus, it’s paleo and super easy to whip up.

I’ve also used the pink, sugar-free frosting from my first birthday smash cakes but I personally prefer the chocolate. It mimics regular frosting the best and kiddos love it.

The Gluten-Free Cupcakes

Made with almond flour and coconut flour to keep them light, these gluten-free recipes are filling thanks too the healthy fats.

While I did use a bit of sugar in them (and some syrup and honey so they are sweet), the nut butters and flours give them a good balance- which means less chance of a sugar crash!

Even many “healthy”, or store-bought “vegan” or gluten-free cupcakes contain nutritionally lacking ingredients and often excessive sugars.

As a healthy mama, I strive to avoid ALL of these things and replace those options with something healthier. Focus on QUALITY first.

Don’t forget to pin these wickedly delicious, gluten-free cupcakes!

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Gluten-Free Cashew Cupcakes

A tasty cupcakes recipe to replace store-bought options! these gluten-free cupcakes are decadent but healthy.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 8 cupcakes

Calories 209 kcal

Author fitasamamabear

Ingredients

• 1/2 cup almond flour
• 2.5 tbs coconut flour
• 1 tsp baking powder
• 1 tbs coconut palm sugar
• 1/2 cup cashew butter
• 2 eggs
• 1/8 cup honey
• 1/8 cup maple syrup
• 1 tbs coconut oil measured solid

Instructions

1. Preheat oven to 350 degrees. Mix all dry ingredients in a bowl.

2. Melt coconut oil. Whisk the eggs, cashew butter, honey, and maple syrup together

3. Pour wet into dry. Mix well. Add in the coconut oil and mix until everything is combined.

4. Portion into muffin cups.

5. Bake in the oven for 20-21 minutes. Until golden brown.

6. Remove from oven and let cool in pan. Top with paleo chocolate frosting

Nutrition Facts

Gluten-Free Cashew Cupcakes

Amount Per Serving

Calories 209 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Cholesterol 41mg14%

Sodium 27mg1%

Potassium 164mg5%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 9g10%

Protein 6g12%

Vitamin A 59IU1%

Calcium 55mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

 

Eating healthily doesn’t mean you need to avoid everything and anything. And how you eat is going to be very dependant on what you believe and what you’re trying to achieve. These gluten-free cupcakes aren’t veggie-loaded but they’re a great alternative to a traditional or store-bought dessert- especially for kids!