Description
Cinnamon Raisin Cupcakes with Cashew Cream Cheese Frosting is a recipe that tastes like a cinnamon roll in muffin form. These might taste like cupcakes, but they are healthy enough to eat for breakfast!
Ingredients
Wet ingredients:
- 1/2 cup plus 1 tablespoon unsweetened applesauce
- 1/2 cup raisins
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 2 tablespoons avocado oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Dry ingredients:
- 2 cups gluten-free oat flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the frosting:
- 1 cup raw cashews, (soaked overnight)
- 1/4 cup coconut butter
- 2 tablespoons coconut oil, (melted (see notes))
- 1 tablespoon maple syrup
- 2-3 teaspoons lemon juice
- 1-3 tablespoons coconut milk
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a bowl, whisk together all of the wet ingredients.
- In another bowl, whisk together all of the dry ingredients. Add the wet ingredients into the dry and gently stir to combine.
- Using a 1/3 cup measure, ladle the batter into the pan. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool on a baking rack.
- Once the muffins are cooled completely, drain and rinse the soaked cashews. Add them to a high-speed blender along with the remaining frosting ingredients. Blend until completely smooth, scraping down the sides and using a tamper as needed. Frost the muffins and sprinkle with cinnamon sugar to garnish, if desired.
Notes
Melting coconut butter can be tricky. Microwave heat is too hot too fast and will burn the delicate butter. To melt the coconut butter try one of these methods: - If your coconut butter is in a glass jar, preheat the oven to 200 degrees, or as low as it will go. Remove the lid from the coconut butter and place it in the oven. Let it sit in the oven for 20 minutes, or until melted. - If your coconut butter is in a glass, plastic, or other jar, place the coconut butter, lid on, in a bowl. Fill the bowl with hot water, up to the neck of the jar, but not submerged. Let the coconut butter sit until melted. You may have to change the water periodically to keep it hot enough to melt the coconut butter.