Ingredients

The following ingredients have 4 Servings
  • 2.5 cups blanched fine almond flour (NOT ALMOND MEAL)
  • ¼ cup tapioca flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt (fine )
  • 4 ounces unsweetened applesauce
  • ½ cup coconut milk (full fat from the can)
  • 2 eggs
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla
  • ½ cup sprinkles
  • ¼ cup softened butter
  • ¼ cup heavy whipping cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Instruction

  • Preheat oven to 350F and line a muffin/cupcake tin with paper or silicone liners.  I recommend spraying both the silicone and paper liners with cooking spray.  The first time I made these I did not spray the paper liners and the cupcakes didn’t come out clean until they were fully cooled.
  • Mix the dry ingredients in a large bowl (almond flour, cassava flour, baking soda, baking powder, and salt. )
  • Mix wet ingredients (applesauce, coconut milk, maple syrup, eggs, and vanilla) in a medium bowl (fully whisk with an electric mixture).
  • Pour wet ingredients into the dry ingredients and mix until just combined, do not overmix! Now the best part, fold in the sprinkles!  To avoid them melting in and getting weird colored cupcakes don’t do this near the stove and don’t overdo the mixing. 
  • Divide mixture among 12 cupcakes. Bake for 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.  Mine took closer to 18-20 minutes each time. 
  • While they are baking make the frosting by combining all the ingredients and mixing until you get frosting.  
  • It's best to chill the cupcakes before adding the frosting or the frosting will melt.  I used a ziplock bag with the corner cut off to pipe my frosting on, ain't no fancy piping bag in my kitchen!