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Grain-Free Yellow Cupcakes with Chocolate Frosting

These delicious cupcakes are made with a surprising ingredient that gives them both protein and body. They're topped with a creamy, avocado-based frosting.
Course Dessert
Cuisine American
Keyword Beans, Coconut flour, Gluten-Free, Grain-free, Honey
Prep Time 15 minutes
Cook Time 27 minutes
0 minutes
Total Time 42 minutes
Servings 11 cupcakes
Calories 162kcal
Author Lauren Goslin

Ingredients

CAKE:

  • 1-15 ounce can cannellini beans rinsed and drained
  • 3 eggs
  • 3 T. applesauce
  • 2 t. vanilla
  • 5 T. honey
  • 3 T. coconut oil melted
  • 1/4 c. coconut flour
  • 1/2 t. baking soda
  • 1 t. baking powder
  • 1/2 t. sea salt
  • 1/8 t. turmeric optional, for color
  • stevia as desired

FROSTING:

  • 1 avocado
  • 2 T. maple syrup
  • 2 T. cocoa powder
  • 1/2 t. vanilla
  • pinch sea salt
  • 1-2 tsp water as needed to thin

Instructions

  • Preheat the oven to 350 degrees.
  • In a food processor, mix the beans, eggs, applesauce, stevia, vanilla, honey, oil, salt, and turmeric until smooth (about 1-2 minutes).
  • In a separate bowl, mix the sifted coconut flour, baking soda, and baking powder.
  • Add the dry mix into the processor and mix until well combined.
  • Taste the batter and add stevia as desired for more sweetness. Usually 1/4 - 1/2 teaspoon is good for us!
  • Divide the batter among 10-12 paper muffin cups.
  • Bake 24-27 minutes until the top feels firm to the touch.
  • Cool the cupcakes.
  • Process the ingredients for the frosting until smooth.
  • Top the cooled cupcakes with the frosting.
  • Enjoy!

Notes

WW points: 7

Nutrition

Calories: 162kcal | Carbohydrates: 18.3g | Protein: 3.8g | Fat: 8.9g | Fiber: 3.1g | Sugar: 10.8g