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Moist Vanilla Cupcakes on a green cake stand with a rose.
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Moist Vanilla Cupcakes

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12

Ingredients

  • 1 2/3 cups raw unsalted cashews (200g)
  • 1/2 cup coconut oil
  • 1/3 cup maple syrup
  • 1/3 cup water
  • 1/2 Tbsp vanilla
  • 1 squirt lime juice
  • 1 pinch salt
  • 1.5 cups almond meal (150g)
  • 3/4 cup quinoa flour (120g)
  • 1.5 tsp baking powder (5g)
  • 6 Tbsp coconut oil
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1/2 Tbsp vanilla extract

Instructions

  • Soak cashews for at least 2 hours.
  • Preheat oven to 325 F (160 C).
  • For the frosting, drain and rinse soaked cashews and add to high speed blender or food processor. I found the Vitamix to work perfect for this because of the stick thingy you put in on top to help the blender blend the content. A regular blender probably won't work. Use a food processor instead then.
  • Add 1/2 cup melted coconut oil, 1/3 cup maple syrup, 1/3 cup water, 1/2 Tbsp vanilla, a squirt of lime juice and a pinch of salt to the blender/processor and blend until super smooth.
  • Add the cream to a stainless steel bowl and pop in the freezer for about 15 minutes (set an alarm).
  • Now prepare the muffins by adding almond flour, quinoa flour and baking powder to a large bowl and whisk together.
  • In a small saucepan melt 6 Tbsp coconut oil over low low low until juuust melted, add 1/2 cup maple syrup and whisk until well combined. Add eggs one at a time and whisk vigorously. Add 1/2 Tbsp vanilla extract and whisk one last time.
  • Add wet ingredients to dry ingredients and slowly fold under until just combined. Don't overmix the batter. If there are dry almond meal patches here and there that means one last stroke and you're done.
  • Grease a muffin tin with coconut oil and divide the batter evenly.
  • Bake at 325 F for 15 minutes (set a separate alarm).
  • Use a wooden stick to test for doneness. Insert in the middle of one muffin. If the stick comes out clean the muffin is baked through. If batter sticks to the stick put back in the oven for another 2 minutes.
  • Take out cream from freezer Whisk the cream to fluff up a bit and stick back in the freezer for another 15 minutes.
  • Whisk the cream again and either spoon right onto your now cooled muffins or spoon into a piping bag to frost the muffins and turn them into beautiful cupcakes.