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
1/2 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
- 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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Oh, YUM. These look so rich and chocolatey, and I LOOOVE that raspberry and coconut butter icing. Such a perfect combo!
Renee @Raising Generation Nourished
Oh! These are too easy! I love the ingredients too – I might be making these for my girls for Valentine’s day! Thank you!
Oh Snap! Let's Eat!
These are so cute and sound delish!
Emily @ Recipe to Nourish
These are so special! I love that beautiful raspberry frosting on top!
I lawdy, I bet the tahini gives these the most delightful nutty flavor. Yum!
You are correct, my dear! Best flavor!
These cupcakes are so adorable and the baby hand in the picture makes it even more perfect !
My little hand model was oh-so willing to help out with this shoot
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.
I have avoided sprinkles for years because I couldn’t find any clean dye-free ones. These are the only ones we use
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. 🙂
Oh the food blogger struggle is real
These look amazing! I’ve never used tahini in cupcakes before. Will have to try it!
Do you have any idea of what I could substitute for the Banana? I have a high allergy.
You could sub unsweetened applesauce! I’d say about 1/2 cup
Has anyone tried them with "flax eggs". I have an allergy to eggs..😓
Becky Winkler (A Calculated Whisk)
These look amazing! (BTW, noticed that the ingredients list calls for "Tahiti" instead of tahini 🙂 )
Ha! Thank you. A comical typo!
These look so good and I love how easy they are! And that frosting looks like the real deal- yum!
Coconut butter frosting is a magical thing!
Kari - Get Inspired Everyday!
These are so gorgeous, plus they look incredibly decadent!
Ooh these look so, so good! I am definitely pinning these for later
Can’t believe that such a simple recipe could create what’s on the pictures! They came out amazing!
These look amazing!
They are so soft, fluffy and oh-so easy!
I had to give away most of this batch…because I couldn’t stop eating them!
I’ve been dying to try tahini in my baked goods! This is my perfect chance, thanks for the recipe 🙂
Its such a great option for grain-free baking! The combination of tahini with eggs makes for magical creations!
Oh my! Tahini cupcakes – this is genius… Love the little baby hand cutting into the shot haha. <3
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
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!
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!
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.
Cast Iron Baking Molds
It looks Yummy, Tasty & delicious. I love these cupcakes. The recipe is too easy!! I try this cupcake at home.
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!
If I use Bob’s red mill egg substitute of flax eggs in this recipe, do you think it will still turn out?
I haven’t tried it but I believer it would work!