GF Cherry Vanilla Cupcakes + Blueberry Buttercream
Stuffed with cherries and using just a bit of coconut sugar, these gluten free vanilla cupcakes are a healthier take on a dessert treat. Free of grains, gluten and refined sugars, pair these with berry buttercream frosting to take them to the next level! They make the perfect little treat for you or your kids.
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Tips for this recipe:
Don’t use a liquid sweetener - This recipe calls for coconut sugar, rather than honey or maple syrup. If you don’t have coconut sugar, you can use a substitute such as white or cane sugar, but avoid the liquid options or the cupcakes could end up with too much moisture.
Frozen cherries are perfect! - I’ve made this recipe with both fresh cherries and frozen. Frozen are just as tasty and a great option to keep this a year-round treat. If you’re wondering how to make cherry cupcakes with frozen cherries, it’s the same as fresh - just be sure to pull out any pits after you’ve finished chopping them!
You can top these with any frosting - I just happen to love them with my refined sugar free blueberry buttercream frosting! It’s delicious and looks SO cute when these cupcakes are on display.
CHERRY VANILLA CUPCAKES + BLUEBERRY BUTTERCREAM
Prep: 5 min Cook time: 20 min Total time: 25 min Yield: 12 servings
inLifeandLittles.com - Gluten Free
INGREDIENTS:
1 cup almond flour
½ cup tapioca flour
¼ cup coconut flour
¾ cup coconut sugar
½ tsp baking soda
Pinch of salt
4 eggs
½ cup coconut (or other dairy free) milk
1 tsp vanilla extract
½ cup coconut oil, melted but not hot
1 tsp apple cider vinegar
1 cup cherries, pitted + chopped
1 batch blueberry buttercream *optional
INSTRUCTIONS:
Preheat the oven to 350 degrees.
Combine all dry ingredients into a stand mixer or large mixing bowl.
Pour remaining ingredients, except for the cherries, into the dry ingredients. Mix until well combined.
Fold in chopped cherries using a spatula or spoon.
Divide batter evenly into 12 cupcake liners. Bake in the oven for 15-20 minutes until a toothpick comes out clean.
Let cool enough to remove from the cupcake pan and place on a cooling rack until completely cool. Store in the fridge for up to 7 days or store in freezer for up to 3 months.
