Ingredients

The following ingredients have 9 Servings
  • 1 cup sifted blanched almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 3 eggs
  • 3 tablespoons honey or pure maple syrup
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoons almond milk or nut-milk of choice, more if needed
  • 1/2 teaspoon matcha powder
  • 2 tablespoons shredded coconut, more for garnish

Instruction

  • Preheat the oven to 350°F and line 9 cup of a regular-sized, 12-cup muffin tin with parchment paper liners or silicone liners.
  • In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well blended.
  • Add the eggs, sweetener, applesauce, and vanilla extract and mix until smooth.
  • Pour into the lined muffin cups, filling each about 3/4 full, and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
  • While cupcakes cool, make the frosting.
  • In a stand mixer fitted with a whisk attachment or using a hand mixer, mix the butter for 1 minute.
  • Add the sugar and mix on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes.
  • Add the vanilla, almond milk, matcha and shredded coconut. Continue to beat on medium speed for 1 minute, adding the additional tablespoon of almond milk, or more, if needed for spreading consistency.
  • Apply the frosting with a spatula or, for a pretty presentation, using a piping bag and tip. Sprinkle with additional matcha and coconut, if desired. Store in the refrigerator for up to 1 week, or in the freezer for up to 1 month.