FROSTED CHOCOLATE RASPBERRY CUPCAKES LC
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 9
- 2 eggs
- 1 tsp baking soda
- 6 tbsp coconut flour sifted
- 1/2 cup erythritol (like swerve)
- 1/4 cup butter or ghee or coconut oil
- 2 tbsp cocoa powder or cacao powder
- 3 tbsp water
- 3 tbsp unsweetened coconut milk or almond milk + 1/2 tsp mixed together in a separate small bowl.
- 1 tsp gf vanilla extract
- 13 raspberries, chopped fine or mashed
- vanilla cream frosting:
- 1/2 cup unsweetened coconut milk or cream (take an unopene
- 1/2 tsp lemon juice
- 1/2 tsp gf vanilla extract
- â…“ tsp liquid stevia or more or less to taste
- Carbohydrate 5.80111365741716 g
- Cholesterol 55.3166666666667 mg
- Fat 32.89347 g
- Fiber 3.08126467062813 g
- Protein 2.41630101851895 g
- Saturated Fat 23.9195308888889 g
- Serving Size 1 1 Serving (76g)
- Sodium 181.055245370371 mg
- Sugar 2.71984898678903 g
- Trans Fat 2.17409677777778 g
- Calories 317 calories
Hey there, cupcake lovers! Today I'm sharing my recipe for the most delicious frosted chocolate raspberry cupcakes LC - gluten-free, paleo-friendly, and with a low-carb and dairy-free option. These fudgy cupcakes are loaded with raspberry accents and topped with a creamy vanilla frosting that will make your taste buds dance.
The secret to these cupcakes' incredible texture lies in the combination of coconut flour and erythritol. Coconut flour gives the cupcakes a moist, crumbly texture, while erythritol adds a touch of sweetness without the calories. And because these cupcakes are grain-free and paleo, they're perfect for those following a special diet.
The raspberry filling adds a burst of juicy sweetness to each cupcake, and the vanilla frosting is the perfect finishing touch. It's light, fluffy, and just sweet enough to complement the cupcakes without overpowering them.
So whether you're a fan of chocolate, raspberries, or just delicious desserts in general, these frosted chocolate raspberry cupcakes LC are sure to become a favorite. Give them a try and let me know what you think!
Step-by-step
- Preheat oven to 400 F, and line with muffin cups or grease a muffin pan.
- In a large metal, glass or ceramic mixing bowl combine: 6 tbsp coconut flour and ¼ cup sweetener of choice (coconut sugar, or swerve or other low carb granulated sweetener equivalent), and 1 tsp baking soda. Mix together thoroughly braking up any clumps. Set aside.
- In a small sauce pan over medium heat melt and combine: ¼ cup butter or coconut oil, 2 tbsp cocoa powder, and 3 tbsp water. Melt and stir together until combined then bring to a low boil and remove from heat.
- Pour the hot chocolate mixture onto the coconut flour sweetener mixture. Stir together thoroughly.
- Add to the mixture: 2 eggs, the 3 tbsp coconut or almond milk + ¼ tsp apple cider vinegar, and ¼ tsp vanilla extract. Mix together well using a large spoon.
- Add the finely chopped or smashed raspberries to the batter and lightly stir into the batter.
- Spoon batter into muffin cups or pan. Fill ⅔ of each cup. I filled 9 cups.
- Bake at 400 F for 18 to 22 minutes, or until tooth pick comes out of center clean.
- Remove and let cupcake cool completely.
- While cupcakes are cooling, you can make the frosting.
- Take the coconut milk can out of freezer and open it (it should be solid, if not put it back in for a while and check later)
- In a medium size mixing bowl combine: ¼ cup solid coconut milk cream, ¼ tsp lemon juice, ¼ tso vanilla extract, and sweetener of choice (either 1 tbsp honey, or for low carb use ½ tsp liquid stevia). Mix together until just combined. Put frosting in fridge until cupcakes have cooled enough to frost.
- Using a butter knife, frost each cupcake with equal amounts of the frosting.
- Enjoy!
