• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Natural Nurturer

  • Facebook
  • Instagram
  • Pinterest
  • Home
  • Info
    • About
    • Subscribe
    • Contact
  • Recipes
    • Recipes by Type
      • Breakfast
        • Muffins
        • Oatmeal
        • Pancakes & Waffles
      • Desserts
      • Dinner
      • Dips, Sauces & Spreads
      • How To
      • Salads
      • Side Dishes
      • Smoothies & Drinks
      • Snacks
      • Soups
    • Recipes by Diet
      • Dairy-Free
      • Gluten-Free
      • Grain Free
      • Nut-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Recipes by Cooking Method
      • Air Fryer
      • Instant Pot
      • Meal Prep
      • No Cook
      • Roasted
      • Slow Cooker
    • Recipe Search
    • Recipe Index
    • Recipe Stories
  • Shop
    • Ebooks and Meal Plans
    • Recommended Products
  • Blog
    • Food For Thought
Home » Recipes » Desserts » Flourless Chocolate Cupcakes with Raspberry Coconut Butter Frosting

Flourless Chocolate Cupcakes with Raspberry Coconut Butter Frosting

By Taesha Butler February 6, 2017 (Updated May 13, 2019) 42 Comments

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.

Until now…..

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

Cupcake Ingredients:

  • 1/4 cup maple syrup/honey

  • 3 eggs

  • 3/4 cup tahini 

  • 1/2 cup cacao powder or unsweetened cocoa powder

  • 1 large banana

  • 1/3 cup unsweetened almond milk

  • 1/2 teaspoon baking soda

  • 1 teaspoon apple cider vinegar

  • 1/2 tablespoon vanilla 

Directions:

  1. Preheat oven to 350F and line a 12-hole muffin tin.
  2. 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. 
  3. Divide batter evenly between the 12 muffin tin holes.
  4. Bake for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
  5. Cool completely before frosting

Frosting Ingredients:

  • 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

Directions:

  1. Combine all ingredients in food processor or blender and pulse until smooth and has an even consistency and color. 
  2. Divide evenly over cooled cupcakes.
  3. Garnish with fresh raspberries or dye-free sprinkles  (this is the brand I use)
  4. 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.

Make sure you stay up to date with all of the happenings here on The Natural Nurturer and subscribe here. 

This post contains affiliate links, though all opinions are my own. When you purchase anything using my links, it costs you absolutely nothing extra, but it does kicks The Natural Nurturer a little financial love to keep doing what we do. Thank you for your continued support, both with your dollars and your interest

 

 

Sharing is caring!

14 shares
  • Share
  • Tweet

Filed Under: Desserts

Previous Post: « 12 Candy Free Valentine Ideas For Kids
Next Post: Germ-Kicking Carrot Ginger Soup »

Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

  1. Karly

    February 6, 2017 at 6:51 pm

    Oh, YUM. These look so rich and chocolatey, and I LOOOVE that raspberry and coconut butter icing. Such a perfect combo!

    Reply
  2. Renee @Raising Generation Nourished

    February 6, 2017 at 7:17 pm

    Oh! These are too easy! I love the ingredients too – I might be making these for my girls for Valentine’s day! Thank you!

    Reply
  3. Oh Snap! Let's Eat!

    February 7, 2017 at 4:02 pm

    These are so cute and sound delish!

    Reply
  4. Emily @ Recipe to Nourish

    February 7, 2017 at 5:40 pm

    These are so special! I love that beautiful raspberry frosting on top!

    Reply
  5. cristina

    February 7, 2017 at 9:40 pm

    I lawdy, I bet the tahini gives these the most delightful nutty flavor. Yum!

    Reply
    • Taesha Butler

      February 13, 2017 at 4:08 am

      You are correct, my dear! Best flavor!

      Reply
  6. ChihYu

    February 8, 2017 at 9:15 pm

    These cupcakes are so adorable and the baby hand in the picture makes it even more perfect !

    Reply
    • Taesha Butler

      February 13, 2017 at 4:07 am

      My little hand model was oh-so willing to help out with this shoot

      Reply
  7. Stacey Crawford

    February 8, 2017 at 9:29 pm

    Pretty cupcakes, and love the little hand holding it. I have not had anything with sprinkles in a long time. Will have to check those out.

    Reply
    • Taesha Butler

      February 13, 2017 at 4:07 am

      I have avoided sprinkles for years because I couldn’t find any clean dye-free ones. These are the only ones we use

      Reply
  8. Michele Spring

    February 8, 2017 at 10:49 pm

    These are so pretty and I love how you have them naturally colored! And yeah, I get ya on the taste testing 100 times when making something for the blog, ha! I think I’d probably weigh 20 less pounds if I wasn’t a food blogger. 🙂

    Reply
    • Taesha Butler

      February 13, 2017 at 4:06 am

      Oh the food blogger struggle is real

      Reply
  9. Katja

    February 9, 2017 at 7:53 pm

    These look amazing! I’ve never used tahini in cupcakes before. Will have to try it!

    Reply
  10. Deb B

    February 10, 2017 at 6:33 pm

    Do you have any idea of what I could substitute for the Banana? I have a high allergy.

    Reply
    • Taesha Butler

      February 12, 2017 at 9:53 pm

      You could sub unsweetened applesauce! I’d say about 1/2 cup

      Reply
  11. Janeen

    February 11, 2017 at 12:33 am

    Has anyone tried them with "flax eggs". I have an allergy to eggs..😓

    Reply
  12. Becky Winkler (A Calculated Whisk)

    February 11, 2017 at 4:37 pm

    These look amazing! (BTW, noticed that the ingredients list calls for "Tahiti" instead of tahini 🙂 )

    Reply
    • Taesha Butler

      February 12, 2017 at 9:52 pm

      Ha! Thank you. A comical typo!

      Reply
  13. Jessica DeMay

    February 12, 2017 at 3:11 am

    These look so good and I love how easy they are! And that frosting looks like the real deal- yum!

    Reply
    • Taesha Butler

      February 13, 2017 at 4:05 am

      Coconut butter frosting is a magical thing!

      Reply
  14. Kari - Get Inspired Everyday!

    February 12, 2017 at 4:16 am

    These are so gorgeous, plus they look incredibly decadent!

    Reply
    • Taesha Butler

      February 13, 2017 at 4:04 am

      Thank you!

      Reply
  15. Erin Carter

    February 12, 2017 at 3:48 pm

    Ooh these look so, so good! I am definitely pinning these for later

    Reply
  16. Mark Whelan

    February 12, 2017 at 4:12 pm

    Can’t believe that such a simple recipe could create what’s on the pictures! They came out amazing!

    Reply
  17. Carrie Forrest

    February 12, 2017 at 7:38 pm

    These look amazing!

    Reply
    • Taesha Butler

      February 13, 2017 at 4:04 am

      They are so soft, fluffy and oh-so easy!

      Reply
  18. Hannah Healy

    February 12, 2017 at 7:47 pm

    So yummy!

    Reply
    • Taesha Butler

      February 13, 2017 at 4:04 am

      I had to give away most of this batch…because I couldn’t stop eating them!

      Reply
  19. vanessa woozley

    February 12, 2017 at 8:54 pm

    So pretty!

    Reply
    • Taesha Butler

      February 12, 2017 at 9:49 pm

      Thank you!

      Reply
    • Taesha Butler

      February 13, 2017 at 4:03 am

      Thank you!

      Reply
  20. amy

    February 13, 2017 at 2:54 am

    I’ve been dying to try tahini in my baked goods! This is my perfect chance, thanks for the recipe 🙂

    Reply
    • Taesha Butler

      February 13, 2017 at 4:03 am

      Its such a great option for grain-free baking! The combination of tahini with eggs makes for magical creations!

      Reply
  21. Georgina Young

    February 13, 2017 at 3:43 pm

    Oh my! Tahini cupcakes – this is genius… Love the little baby hand cutting into the shot haha. <3

    Reply
  22. Donna

    February 19, 2017 at 1:10 am

    Hello, I just made your carrot ginger soup! Smells fab. It’s cooling.
    So to this cupcake recipe is the Tahiti raw or roasted? Tytyty

    Reply
    • Taesha Butler

      February 20, 2017 at 5:09 pm

      Hi Donna!
      I’m so glad you are loving the soup!
      As for the tahini, either roasted or raw will do! I prefer the roasted, as it brings a lovely nutty flavor to the cupcakes!

      Reply
  23. Elizabeth

    April 7, 2017 at 3:02 am

    These look perfect!
    Is the banana an oil substitute? I see you’ve suggested to another reader than she could sub unsweetened apple sauce; we’re doing Body ecology to treat candida and I’d like to avoid fruit altogether. Could I sub coconut oil?
    Also, do you have a cacao brand you recommend? Thank you!

    Reply
    • Taesha Butler

      April 11, 2017 at 5:06 am

      Banana acts as a natural sweetener in this recipe. You could certainly try making these without the fruit or any sugar, but I’ve never tried it myself and can’t say how successful it will be.

      As far as cacao, I usually buy Viva off of Amazon and have been quite happy with it.

      Reply
  24. Cast Iron Baking Molds

    April 12, 2017 at 10:51 am

    It looks Yummy, Tasty & delicious. I love these cupcakes. The recipe is too easy!! I try this cupcake at home.

    Reply
  25. Kami Medeiros

    January 3, 2020 at 3:15 pm

    I literally made these at 4am this morning as I received notice that my son’s preschool class was having cupcakes for a classmates birthday. Since my son eats hardly any junk food, I opted for this recipe since I had everything on hand. It was super simple and he was overly excited. I opted for strawberries as I did not have raspberries on hand. I really liked the taste! Here’s hoping he does too!

    Reply
  26. Sarah

    February 1, 2022 at 6:32 pm

    If I use Bob’s red mill egg substitute of flax eggs in this recipe, do you think it will still turn out?

    Reply
    • Taesha Butler

      February 2, 2022 at 12:05 pm

      I haven’t tried it but I believer it would work!

      Reply

Primary Sidebar

Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

Newsletter

Subscribe to our email list.

Never miss a new veggie-loaded recipe or natural living rambling.

Once you have subscribed, you will receive an email asking you to confirm. Please click "yes" and you'll be added to my list. And just my list. Your privacy is important and I totally respect it. I won't be sharing your email with anyone else....no matter how nicely they ask.

Footer

As seen in…

As seen in brand wall collage

  • Facebook
  • Instagram
  • Pinterest

© 2023 The Natural Nurturer - Privacy Policy - Accessibility Policy - Support by Foodie Digital