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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?
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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!
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Almond Cupcakes with Raspberry Cream Cheese Frosting (Gluten-Free)
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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
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
this is a really good site i love it good job who ever made it your an allsome cook love Genesis
Could you tell me a way to make the frosting to taste like a cherry cream cheese frosting? My mom loves almond and Cherry flavors.
Love the flavor combination! 🙂 Check out a cherry flavor/extract on amazon. I haven’t used it myself but the reviews look good. If it doesn’t add color to the cream cheese, I would mash few cherries and strain them, and add the juice to the cream cheese. Make sure that you don’t add too much cherry juice though because the more juice you add, the more liquid the frosting will be and the harder it will be to make it stay firm when frosting the cupcakes. Let me know how it turns out. I would love to try your version with cherries as well! 🙂
Oh wow!!! Great recipe! Thanks for sharing!!!
These look beautiful and delicious! Need more gluten free recipes up my sleeve!
These look delicious…I love the almond flavor and raspberry cream cheese frosting…well I would have a very hard time resisting that!
Almond flavoring of any kind is my weakness….I would put it in every dessert if I could!
Yes, yes, me too! 🙂 I love almond extract!
Cupcakes are such a fun dessert and even more if adding fresh fruits like raspberry your looks really nice
These photos are gorgeous! I love the combo of almond flavor + the raspberry cream cheese! Yum!
Thanks, Brittany!
These are gorgeous! I adore both raspberry and almond so combining them together is just perfect!
Thanks, Kimberly!
These cupcakes look amazing! I adore cream cheese frosting, it is one of mu favorites!
Thanks, Marye! Yes, I prefer cream cheese frosting much better than buttercream frosting.
In the frosting part, it says “Beat cream cheese and butter until creamy, starting on low speed and increasing to high.” In the frosting ingredients list it does not list butter :For the frosting:
½ cup raspberries
6 oz cream cheese
2 cup powder coconut sugar
1 tsp vanilla extract
My question is how much butter is added to the cream cheese for the frosting?
Hi Mike, you add 2 Tbsp butter to the cream cheese. Happy cooking! 🙂