Gluten-free Almond Cupcakes with Raspberry Cream Cheese Frosting – So delicious! Also, how to make pink frosting without artificial food coloring!
Almond Flour | Coconut Flour Baking Powder | Salt | Butter Coconut Sugar | Maple Syrup Eggs | Vanilla Extract Almond Extract | Raspberries Cream Cheese
Mix almond flour, coconut flour, baking powder and salt. In another bowl mix butter and sugar on high until combined. Then mix in the maple syrup, eggs, and vanilla. Slowly add dry ingredients to the butter mixture. Spoon batter into a prepared cupcake tin and bake at 350F for 25 minutes.
Blend the raspberries and strain to catch the seeds. Beat cream cheese and butter until creamy. Slowly add the powdered sugar until combined. Add vanilla and raspberry cream. Pipe the frosting on the cupcakes and garnish as desired.