Recipes > Gluten Free, Sugar Free

Lemon Beet Cupcakes With Blueberry Icing

1 Star2 Stars3 Stars4 Stars5 Stars (18 votes, average: 2.94 out of 5)
 

1 Serving

By Solana Nolfo, NLC

This recipe is a lot more than just a pretty face. It’s also a beautiful combination of fiber, protein, and healthy fats. Yep, the beets and light buckwheat flour bring the fiber, the yogurt and almond flour add a protein boost, and the coconut and cashews in the icing deliver a nice dose of healthy fats. While this is still a sweet treat, these macros help keep your blood sugar levels stable. Enjoy in moderation, as always! (More of a chocolate person? Check out this raw brownie batter recipe. Can’t go wrong either way.)

1 Star2 Stars3 Stars4 Stars5 Stars (18 votes, average: 2.94 out of 5)
 

1 Serving

Ingredients

1 cup beet purée (You can use pre-cooked and packaged beets that are in the refrigerated section of your supermarket. Buy two 8-ounce packages to make sure you have enough.)

½ cup plain yogurt (I use sheep or goat yogurt)

1 egg

2 tablespoons lemon zest (~2 lemons)

1 teaspoon vanilla

⅔ cup coconut sugar

⅓ cup coconut oil, melted and cooled

½ cup buckwheat flour, light

1 cup almond flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup cashews, raw

½ cup maple syrup

½ cup coconut butter

¼ cup coconut oil, melted

1 cup blueberries, freeze-dried

¾ cup water, warm

Pinch salt

 

Directions

Lemon Beet Cupcakes With Blueberry Icing
  1. Blend beets in a food processor until almost smooth (it’s okay if it isn’t perfect).
  2. Pour in the coconut oil (just make sure it isn’t too hot).
  3. In the same bowl, add the light buckwheat flour, almond flour, baking soda, and salt. You may want to set the whisk aside and switch to a spatula at this point to really incorporate the dry ingredients.
  4. Heat your oven to 350 degrees while you add cake batter to your preferred baking pan. If you’re using a mini bundt or cakelette pan, be sure to brush or spray the inside of each cavity with coconut oil. If you’re making cupcakes, mini cupcakes (so cute!), or small loaves, use liners. Fill ¾ of the way up; batter will be thick.
  5. Bake times will vary: mini cupcakes (12 to 14 minutes), regular cupcakes (18 to 20 minutes), and mini bundts/cakelette pan (peek starting at 12 minutes, but it could be closer to 20 minutes depending on the pan).
  6. While the cakes are cooling, prepare the icing. Using a blender (I use a Vitamix), add the cashews, maple syrup, coconut butter, coconut oil, blueberries, salt, and about ¼ cup of water to start.
  7. Add more water as the mixture gets going. Once smooth, pour into a bowl and set aside.
  8. Let cool and remove from pan.
  9. Set on a cooling rack with a tray underneath, and use a spoon to drizzle the icing on top. You will likely have leftover icing, which you can store in the fridge or freezer for another time.
  10. Decorate with crumbled up blueberries and extra lemon zest if you wanna get fancy.

WHY WE LOVE THIS RECIPE

First off, how gorgeous is the final product? Your Insta followers will never know how healthy it is (unless you tell them, which you totally should—no shame here). We also love this recipe’s versatility—it works well as mini bundts, cakelettes, cupcakes—perfect for any occasion or group. They also freeze nicely, so feel free to pop a few cupcakes in the freezer to enjoy another time…if you can wait, that is.

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