Gluten-Free Almond Cupcakes with Raspberry Creamcheese Frosting

Today, I am thrilled to share with you these gluten free almond cupcakes and to support Cook for the Cure campaign! Cook for the Cure was created to give those with a passion for cooking a way to support the breast cancer movement. It raises funds and awareness for the fight against breast cancer and there are so many ways for you to get involved. YOU and I can fight for the cure by baking cupcakes! How cool is that?

Almond Cupcakes with Raspberry Cream Cheese Frosting

These almond cupcakes with raspberry cream cheese frosting are gluten free and very easy to make. The cupcakes themselves can be customized in different ways. You can add fruit to the cupcakes or choose a different frosting/topping, the possibilities are endless. I also love that they are not overly sweet, just perfect!

If you are wondering how to make a pink frosting without using any food coloring, look no further. This pink cream cheese frosting is perfect and the color is all natural. Adding a few teaspoons of raspberry puree, creates that nice pink color.

I shared some of these cupcakes with my family, and when my mother and grandmother tried them, they couldn’t believe that a gluten free cupcake can taste so good. They kept joking that I have to open a bakery.

In the end you will have delicious pink gluten free cupcakes without any artificial food coloring or flavoring involved. As always, if you try this recipe, let me know what you think. 🙂

If you enjoyed this Almond Cupcakes with Raspberry Frosting recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Almond Cupcakes with Raspberry Cream Cheese Frosting (Gluten-Free)

Gluten Free Almond Cupcakes with Raspberry Cream Cheese Frosting – So delicious! (Also, how to make pink frosting without artificial food coloring) Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12

Ingredients

2 ½ cups Almond Flour
2 Tablespoon Coconut flour
1 teaspoon Baking powder
pinch of salt
6 Tablespoon butter, grass-fed, softened to room temperature
½ cup Coconut sugar
6 Tablespoon Pure Maple syrup
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract

Frosting

½ cup raspberries
6 oz cream cheese
2 Tablespoon butter
2 cup powder coconut sugar
1 teaspoon pure vanilla extract

Instructions

To make the cupcakes

Preheat oven to 350 F and line a cupcake tin with cupcake liners.
Place almond flour, coconut flour, baking powder and salt in a medium bowl and mix well.
In a large bowl, beat the butter and coconut sugar on high speed until well combined and creamy. Add maple syrup, eggs, vanilla and almond extract and beat until ingredients are well combine.
Slowly add dry ingredients (almond, coconut flour, salt & baking powder) into the butter mixture and mix for few minutes until well combined.
Spoon the batter into the cupcake tin, until the liners are about 3/4 of the way full. Baked at 350 F for about 25 minutes, or until toothpick inserted in the center comes out clean.
Let cupcakes cool out completely on a wire rack before frosting.

To make the frosting

Blend 1/2 cup of raspberries in a blender. Strain raspberry cream through a fine sieve to catch the seeds.
Beat cream cheese and butter until creamy, starting on low speed and increasing to high. Slowly add the powder sugar and beat until well combined.
Add 1 tbsp vanilla extract and 3 – 4 tsp raspberry cream to the cream cheese mixture (add less or more depending on how vibrant pink you like your frosting to be).
Place the frosting into a piping bag and pipe onto the cupcakes.
Idea: You can top the cupcakes for garnish with raspberries, coconut flakes or finely chopped nuts (pistachios, walnuts, pecans etc )

Nutrition

Serving: 98 g
Calories: 390 kcal
Carbohydrates: 41.6 g
Protein: 6.6 g
Fat: 23.4 g
Saturated Fat: 9 g
Polyunsaturated Fat: 14.4 g
Cholesterol: 67 mg
Sodium: 122 mg
Fiber: 2.9 g
Sugar: 35.1 g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.