The Ingredients

The Cupcakes
2 cups almond flour
1/4 cup coconut flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3 eggs
1/3 cup maple syrup
2/3 cup milk of choice (dairy, almond, coconut, whatever!)
1/4 cup coconut oil (melted)
​1 tsp. vanilla extract
1 cup berries of choice (we love the frozen organic mixed berries from Costco, just be sure to thaw them first)

The Frosting
Cream cheese (we love Green Valley Lactose Free)
Maple syrup to taste
Vanilla extract taste
3-5 tbs. fruit juice from your berries (optional, for color)

The Process

1. Preheat oven to 350*F

2. Mix dry ingredients together in a large bowl.
3. Mix syrup, milk, eggs, and vanilla in a separate bowl.
4. Measure out your coconut oil and heat it up by microwaving in 15 second increments or double boiling on the stove until the oil reaches a liquid state.
5. Mix together the wet and dry ingredients. Stir until combined. I like to add in my coconut oil last to avoid it hardening into clumps from the cold eggs and milk. This will help your cupcakes have a more consistent texture.
6. Prepare for transfer! These are my all time favorite baking cups!! You can find all of my favorite cooking/kitchen items on my Amazon Storefront.
7. Fill each cupcake about halfway.
8. In a blender, add some fruit of choice. We love the frozen organic mixed berries from Costco. Delicious and cost effective! If you're using frozen berries, just make sure to thaw them out first. This will also help you get the beautiful red juice for the frosting!
9. Add in a heaping tablespoon of the blended fruit to each cupcake.
10. Add in more cupcake batter until your cupcakes are full. Then using a chopstick, or the back of a spoon (like I am here), stir everything together to create this beautiful swirl detail.
11.  Pop those babies in the oven for about 25 minutes, give or take, depending on your oven (I feel like all ovens are slightly different)
12. Now let's start on the frosting! Grab about 3-5 tablespoons of the juice from your thawed fruit.
13. Combine cream cheese, maple syrup, vanilla extract, and berry juice and mix on high. You can add a splash of your milk to achieve a lighter, more fluffy frosting if desired. Place in the refrigerator when done. You'll want to wait until your cupcakes are fully cooled before frosting them or else the frosting will melt off.
14. Once your cupcakes are done, you can double check them by poking them with a toothpick. If the toothpick comes out clean, your cupcakes are fully cooked on the inside - yay! I also like my cupcakes to have a slight golden-brown coloring to the top, as you can see from the photo below.
15. Take a moment to appreciate the beautiful swirl detail you created! To avoid soggy cupcakes, remove your cupcakes from the baking dish to allow them to cool fully.
16. Frost and enjoy! Honestly, if you leave the frosting off, this is a muffin made with real, whole foods, and healthy, nourishing ingredients. Each them with breakfast, lunch, or dinner!
Thank you for your interest in my cupcake recipe! I appreciate you and I hope you enjoy these as much as we do!! If you end up making them, send me some pictures!!

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