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Blueberries and Cream Cupcakes
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Ingredients
½
cup
coconut flour
,
sifted
¼
teaspoon
celtic sea salt
¼
teaspoon
baking soda
3
large eggs
½
cup
honey
or
agave nectar
½
cup
palm shortening
or
grapeseed oil
1
tablespoon
vanilla extract
1
cup
frozen blueberries
,
for cupcakes
fresh blueberries,
for decorating
Instructions
In a
small bowl
, combine coconut flour, salt and baking soda
In a
large bowl
, combine eggs, honey, shortening and vanilla and blend well with a
hand blender
Mix dry ingredients into wet, blending with the
hand blender
Gently fold in frozen blueberries
Scoop batter one heaping ¼ cup at a time into a
paper lined
muffin pan
Bake at 350°F for 20-25 minutes
Cool 1-2 hours and then top with
Whipped Cream Frosting
or
Coconut Whipped Cream
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
Serve
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Cook Mode
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Equipment
Hand Blender
Paper Liners
Muffin Pan
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!