April 25th, 2024
Recipes
Paleo Banana Cupcakes with Date Sugar Frosting
Valentina P
- Difficulty
•
- Time 60"
Fluffy paleo grain-free banana cupcakes topped with a delicious cinnamon and date sugar buttercream frosting.
How To MakeDiet Type: Paleo
Shopping List
-
For the Banana Cupcakes
- 1 cup + 2 tablespoons almond flour
- 6 tablespoons date sugar (or coconut sugar)
- 6 tablespoons ripe banana, mashed
- 3 large eggs
- 3 tablespoons coconut flour
- 3 tablespoons smooth almond butter (or other nut/seed butter of choice)
- 1 1/2 tablespoons coconut oil, melted
- 1/4 heaping teaspoon baking soda
- 1/4 heaping teaspoon apple cider vinegar or lemon juice
- 1/4 teaspoon salt For the Frosting
- 1 1/2 cups date sugar (Note 1)
- 6 tablespoons grass-fed butter or vegan butter, softened
- 1 to 4 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Step 1: Preheat the oven to 350°F. Line a cupcake tray with liners.
- Step 2: Mix all cupcake ingredients until just combined in a mixing bowl. Pour the batter into the lined muffin tins, about 3/4 of the way to the top.
- Step 3: Bake for 20 to 25 minutes, or until set. Place the cupcakes on a wire baking rack to cool fully. Once cooled, remove them gently from the pan and continue to cool to room temperature.
- Step 4: To make the frosting, first check the date sugar. It should have a very fine consistency like powdered sugar when you touch it. If your date sugar is not very fine and powdery, then you can turn it into powdered sugar by following Note 2 outlined below the instructions.
- Step 5: With a stand or hand mixer, beat the butter on low until creamy. Add the powdered sugar, vanilla, cinnamon, and 1 tablespoon of milk. Beat on low for 30 seconds, then increase the speed for one minute or until fluffy. Add more milk to thin the consistency, or more powdered sugar to thicken the frosting as needed.
- Serve: Pipe or spoon the frosting onto the cooled cupcake bases and decorate with optional banana slices.
Recipe Notes
Note 1: Powdered coconut sugar can also work in place of date sugar, but it will have a strong bitter flavor similar to coffee. If you're a coffee lover and can't get date sugar in time, then a 50/50 substitute of powdered cane sugar + powdered coconut sugar is a good substitute. To make powdered coconut sugar, follow the same measurements and instructions for Note 2 below. Note 2: To turn the date sugar into powdered sugar, placing the 1.5 cups of date sugar and 1.5 tablespoons of arrowroot or tapioca starch in a high-powered blender such as a Vitamix. Place the lid on and cover the top of the blender with dish towel to prevent sugar from escaping. Blend on high for 30 to 45 seconds. Do not remove the lid for at least 2 minutes after blending to allow the sugar to settle (really, don't open it). The sugar should be very finely-ground like a traditional powdered sugar. A standard blender will not work well for this.
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Paleo Banana Cupcakes with Date Sugar Frosting
PT1H 1 cup + 2 tablespoons almond flour 6 tablespoons date sugar (or coconut sugar) 6 tablespoons ripe banana, mashed 3 large eggs 3 tablespoons coconut flour 3 tablespoons smooth almond butter (or other nut/seed butter of choice) 1 1/2 tablespoons coconut oil, melted 1/4 heaping teaspoon baking soda 1/4 heaping teaspoon apple cider vinegar or lemon juice 1/4 teaspoon salt 1 1/2 cups date sugar (Note 1) 6 tablespoons grass-fed butter or vegan butter, softened 1 to 4 tablespoons non-dairy milk 1 teaspoon vanilla extract 1/2 teaspoon cinnamon Gluten Free Paleo 10 Servings
Ingredients:
