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Coconut Lime Cupcakes with Raspberry Whipped Cream Frosting
Prep Time
20
mins
Cook Time
25
mins
Total Time
45
mins
Course:
Dessert
Servings:
8
Calories:
286
kcal
Author:
Hallie Klecker
Ingredients
For the cupcakes:
½
cup
coconut flour
½
teaspoon
baking soda
¼
teaspoon
sea salt
4
large eggs
½
cup
honey
¼
cup
coconut oil
, melted and cooled
1
tablespoon
finely grated lime zest
For the frosting:
¾
cup
heavy whipping cream
1
tablespoon
honey
½
teaspoon
vanilla extract
2-3
tablespoons
fruit-sweetened raspberry jam
Fresh raspberries and mint leaves
, for garnish
Instructions
Preheat the oven to 350ºF.
Line 8 cups of a standard muffin pan with paper liners.
In a large bowl, whisk together the coconut flour, baking soda and salt.
In a separate bowl, whisk together the eggs, honey, coconut oil and lime zest.
Pour the wet ingredients into the dry ingredients and stir to combine thoroughly.
Divide the batter among the lined muffin cups.
Bake for 18-22 minutes until deep golden brown and a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes completely. (Can be stored in the refrigerator in an airtight container for up to 1 day.)
Make the frosting:
Using an electric mixer fitted with the whisk attachment, beat the whipping cream with the honey and vanilla on high speed until stiff peaks form.
Gently fold in 2 tablespoons of the jam.
Taste and fold in the additional tablespoon of jam if a fruitier flavor is desired.
Transfer the whipped frosting to a piping bag fit with a star tip. (Can be refrigerated for up to 1 day.)
When ready to serve, frost the cupcakes and garnish with fresh raspberries and mint leaves.
Nutrition
Calories:
286
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
12
g
|
Cholesterol:
112
mg
|
Sodium:
199
mg
|
Potassium:
58
mg
|
Fiber:
2
g
|
Sugar:
22
g
|
Vitamin A:
445
IU
|
Vitamin C:
0.9
mg
|
Calcium:
28
mg
|
Iron:
0.7
mg