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Home » Recipes » Mini Vanilla-Almond Cupcakes {Grain-Free & Sugar-Free}

Mini Vanilla-Almond Cupcakes {Grain-Free & Sugar-Free}

April 1, 2012 by Faith 19 Comments

Here’s the recipe I promised you in my Philly Indulgence post…but I can’t take credit for this delicious recipe.  ;)

My friend Lisa (author of the bog Thrive Style) is incredibly talented.  She is constantly coming up with super healthy treats that are just as delicious as they are healthy…which means they’re perfect for not only nourishing your body, but also for satiating a sweet tooth.  (And when I mean healthy, I don’t mean healthier-but-still-not-healthy; I mean legitimately healthy.  Breakfast-food healthy.) 

And when I can eat a breakfast that tastes indulgent but will leave me feeling energized and ready to start my day, I am one very happy girl.If you haven’t checked out Lisa’s blog, you should.  I don’t make a recommendation like that lightly, but Lisa is inspiring in every way, especially when it comes to nutrition (she’s a wellness and nutrition professional).  I honestly feel like I should be paying her for the information and recipes she shares.  

The only problem you might have after reading her blog is deciding which of her recipes to start with (at least that was my problem :) ).  I’ll help you out with that a little…her Peanut Butter Ice Cream, Double Peanut Butter Chocolate Cups (YUM!), Shamrock Ice Cream, and Chocolate Coconut Cream Mousse are favorites of mine.  Or if you’re in a savory kind of mood, start with her Coconut Flour Flatbread or Cheesy Broccoli Tots.  No matter what recipe you decide to make first, I’m willing to guess that not only will you love it, but you’ll have a different outlook on food after eating it.

Mini Vanilla-Almond Cupcakes {Grain-Free & Sugar-Free} (Adapted slightly from Lisa’s recipe for Vanilla Donuts with Lemon Cheesecake Frosting on her blog Thrive Style) 

Yields 6 mini cupcakes 

1 large egg

2 tablespoons milk

1/4 teaspoon vanilla bean paste

1/4 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 tablespoon coconut flour

1 1/2 tablespoons unflavored protein powder

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1 packet stevia

1 small pinch sea salt

About 3/4 cup Philadelphia Indulgence White Chocolate Spread (for frosting)*

Chocolate sprinkles or coconut shavings (optional; for garnish) 

Preheat oven to 350F; line a mini muffin tray with paper liners (the liners I used were a little bigger than normal mini muffin liners, but they still fit in the tray). 

Whisk together the egg, milk, vanilla bean paste, vanilla extract, and almond extract in a medium bowl.  Add the coconut flour, protein powder, baking powder, baking soda, stevia, and salt, and whisk until there aren’t any lumps.  Fill each mini muffin well about halfway full (I had enough batter for 6 large mini muffin liners). 

Bake until golden and a toothpick inserted inside comes out clean or with just a couple crumbs, about 10 to 14 minutes.  Cool the cupcakes a couple minutes, then pipe the frosting on and top with chocolate sprinkles or coconut shavings if desired. 

*If you prefer a sugar-free frosting option, please check out Lisa’s recipe for Lemon Cheesecake Frosting.

Filed Under: Recipes Tagged: Gluten-Free, Grain-Free, Healthy Desserts, Healthy Treats, Mini Cupcakes, Sugar-Free, Thrive Style

Comments

  1. Yasmeen @ Wandering Spice says

    April 5, 2012 at 4:43 am

    How beautiful! I’m always looking out for tempting treats that are low in sugar, since my fiance is hypoglycemic. These look like they fit the bill.

    Reply
  2. grace says

    April 2, 2012 at 3:06 pm

    i feel like my mini cupcakes always end up with as much frosting as my regular-sized ones…and i like it like that. :)

    Reply
  3. Reeni says

    April 2, 2012 at 11:55 am

    What a delectable treat for breakfast Faith! I could go for one of these irresistible cupcakes right now!

    Reply
  4. [email protected] says

    April 2, 2012 at 11:09 am

    OHHH these look so yummy and because their grain free and sugar free they are technically guilt free to me YAY :) Delicious ~

    Reply
  5. [email protected] says

    April 2, 2012 at 6:06 am

    Faith, they look gorgeous and perfect for Easter

    Reply
  6. Veronica says

    April 2, 2012 at 4:12 am

    Too cool, I pinned this and was checking Pinterest a couple hours later…27 repins girly! I don’t know if that’s usual (I usually never look to see if things are repinned), but it seems good to me! These shall make you famous. :)

    Reply
    • Faith says

      April 2, 2012 at 8:45 am

      Aww, that’s really sweet of you, Veronica! :)

      Reply
  7. Veronica says

    April 2, 2012 at 1:52 am

    Another recipe I can use my coconut flour for!

    Reply
  8. Alyssa @ Everyday Maven says

    April 1, 2012 at 10:30 pm

    These look delicious Faith! This is my kind of food. Thanks!! :)

    Reply
  9. BeadedTail says

    April 1, 2012 at 1:15 pm

    I will have to check out her recipes as they sound delicious and so does yours Faith! I’m craving frosting now!

    Reply
  10. Magic of Spice says

    April 1, 2012 at 12:23 pm

    This is a wonderful recipe and they look gorgeous!

    Reply
  11. Katrina @ Warm Vanilla Sugar says

    April 1, 2012 at 10:12 am

    What a pretty cupcake! Love this recipe!

    Reply
  12. Jean (Lemons and Anchovies) says

    April 1, 2012 at 10:00 am

    So beautifully done! I can never make my cupcakes look this good. I considered them a winner after seeing “vanilla” and “almond” but even better that they’re healthy!

    Reply
  13. Lucy says

    April 1, 2012 at 8:22 am

    These sound gorgeous – the white chocolate spread still sounds so tempting!

    Reply
  14. Erica says

    April 1, 2012 at 7:30 am

    These look awesome!! Lisa comes up with the most amazing , healthier treats!!

    Reply
  15. Rosa says

    April 1, 2012 at 7:10 am

    Pretty and tempting!

    Cheers,

    Rosa

    Reply
  16. Amy (Savory Moments) says

    April 1, 2012 at 6:50 am

    These look so yummy and cute! I’ve not baked with coconut flour before, but I’m definitely going to give it a try soon. I love all the vanilla in these, too.

    Reply
  17. Lisa says

    April 1, 2012 at 5:58 am

    Wow, Faith! I just saw your tweet with this post title, and thought—that sounds like something I would make! Ha.

    Thanks for the kind words—it’s funny, I would have said the exact same thing about you and your recipes, not about my silly stuff! But thank you all the same.

    Yours sound better than mine :-)

    I love the pics!

    Reply
    • Faith says

      April 1, 2012 at 7:16 am

      Lisa, I can’t even start to tell you inspiring your recipes are…I know I’m hooked. ;) And if you compile them into a book I know I’d be first in line!

      Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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