Every mama or papa needs to have a really good cupcake recipe in their back pocket. Whether it be for birthdays or other celebrations, you just need to have an awesome recipe to turn to in your time of need. Which usually you aren’t aware of until the night before the cupcakes are needed. And typically you aren’t privy to the knowledge until right before bed. So, it’s great if this back-pocket-cupcake recipe is also a piece of cake (ha! You see what I did there).
Oh! And don’t forget the homemade frosting!
I’ve been thinking about creating a healthy cupcake recipe for a long time. A really long time. Because I too have the need for a really great healthy cupcake recipe in my back pocket. And I’ve actually been experimenting with cupcake recipes for a long time. A really long time. But all of the recipes I had made were kinda “meh” and we all know kids aren’t going to settle for “meh” when it comes to cupcakes.
Now….NOW I have *the* recipe I have been working towards for what seems like forever. I really wanted something that was soft, delicious, but also refined sugar free, dye free, gluten free, and nut free. And grain-free, because while I certainly don’t classify my family’s eating style as “paleo”, I do prefer to keep the grains in our house to a minimum.
So clearly, my expectations for my unicorn cupcakes were pretty high. Luckily, hopes and dreams do come true…especially when cupcakes are involved. Never underestimate the power and magic of a determined mama.
These cupcakes sound and look like they would be complicated to make, but quite the opposite! Like so many of my recipes, they are mixed entirely in your blender. No bowl or big mess required, just a dirty blender. And I can deal with that. Plus, everything is done baking in less than a half hour!
The frosting is just as easy peasy as well! Just 3 real food ingredients mixed in your blender (again) or food processor.
The only downside to this cupcake and frosting recipe is that it uses ingredients you might not always have kicking around. Like tahini. I personally always have a jar of tahini kicking around in my fridge, but I’m kind of crunchy and weird like that. And the frosting uses coconut butter as the main ingredient. Something else I personally always have, but not everyone does. So be aware of that little detail beforehand if you plan to bake after the kiddos have gone to bed and the grocery stores are closed.
P.S. Tahini and coconut butter are both *awesome* things to get into the habit of having around the house. You can make so many great things with them and both are stinking delicious and healthy.
But seriously, that is the ONLY downside to these cupcakes. Because everything else about them is 100% upside.
I may have eaten several. In one day. Directly before AND after shooting them. But…that was for you guys of course. Quality control. It’s tough being a food blogger.
NOTE: If you are making this recipe for a child with a severe nut allergy, please be aware that some tahini is processed in the same facility as nuts and/or some children with nut allergies are also allergic to sesame seeds (what tahini is made from).
Makes 12 cupcakes
1/4 cup maple syrup/honey
3/4 cup tahini
1 large banana
1/3 cup unsweetened almond milk
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
1/2 tablespoon vanilla
- Preheat oven to 350F and line a 12-hole muffin tin.
- Combine all ingredients in your food processor. Run until smooth. Scrape down the sides of the food processor if needed and run to ensure that all ingredients are incorporated.
- Divide batter evenly between the 12 muffin tin holes.
- Bake for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Cool completely before frosting
- 1 cup coconut butter, softened (you can use homemade or store bought)
- 1/3 cup fresh raspberries (you can also use thawed frozen)
- 2-3 tablespoons honey or maple syrup or to taste
- Combine all ingredients in food processor or blender and pulse until smooth and has an even consistency and color.
- Divide evenly over cooled cupcakes.
- Garnish with fresh raspberries or dye-free sprinkles (this is the brand I use)
- Enjoy! You can store cupcakes in fridge for 3-4 days. If frosted, remove and let warm up to room temperature, as frosting stiffens when chilled.
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