Raspberry-filled Yellow Cupcakes
Can you believe these bad boys are made with maple syrup instead of sugar?
My cousin, Terri, and her husband, Sean, came to visit Cade and I for a week and it just so happened to be Terri’s birthday.
So, obviously I had to make a cake (in cup form).
When I asked what kind of cake she liked, she did not hold back. She knew exactly what she wanted. (My kinda girl!) Without hesitation, she said “Yellow cake with chocolate frosting and raspberries.” DONE.
I’d never made that before, but hey, how hard could it be? Her and Sean are trying to learn more about their food, sugar intake and so on, so I decided to make her a gluten-free, dairy-free version of her ideal cake. Lo and behold, gluten-free, dairy-free yellow cake cupakes filled with a raspberry compote and toped with coconut oil chocolate frosting.
I was nervous, because when someone is used to eating full-fat, cane sugar-filled desserts, it’s hard to compete when it comes to texture and fluff. These were definitely a bit on the denser side due to the maple syrup, but they still had a bit of fluff to them. We also scoop out a bit of the center to add the raspberry filling, so that helps, too.
These are absolutely delicious and if you’re looking for a small-batch dessert to bring to your next potluck, dinner party, picnic or any other soirée where impressing is to be done, these are the cupcakes to make.
These were inspired by and adapted from a Dessert for Two recipe. She is an all-around badass, small-batch baker from and living in Dallas. Terri and Sean currently live in Dallas, so it helped made the recipe that much sweeter. Shoot her a follow if you’re trying to bake without eating 24 cupcakes in one sitting.
Ingredients for the Cake:
3 tablespoons vegan butter, melted (I used Earth Balance soy free sticks)
1 tablespoon neutral oil (I went with grapeseed, don’t kill me)
2/3 cup 100% REAL maple syrup
1 large egg
1 cup Bob’s Red Mill Gluten Free Baking Flour
1 teaspoon baking powder
1/4 teaspoon fine pink himalayan sea salt
1/2 cup homemade or storebought almond milk
Ingredients for the Raspberry Filling:
1/2 – 3/4 cup Raspberries
1 tbsp Brown Coconut Sugar (optional)
1 Jar Miss Jones Coconut Oil Chocolate Frosting
Preheat oven to 325º and line a baking sheet with 8 medium to large cupcake liners.
Add flour, baking powder and salt to a smaller bowl and set aside.
Melt butter, then add to a medium-sized bowl with the oil and combine. Add the syrup 1/3 cup at a time while blending. Pop in the egg and continue to blend.
Layer the dry ingredients as one even layer over the wet ingredients and then mix to combine. Add the milk all at once until well incorporated.
Pour batter equally into each cupcake liner. Bake for about 10 minutes and then rotate the pan. Bake for another 10 – 15 minutes, testing with a toothpick for doneness.
While the cupcakes are cooling, heat the raspberries over medium heat in a small saucepan or pot.
If adding coconut sugar, do so early on. Wait for the raspberries to begin to bubble and juice a bit. I kept about half of the berries in their full shape and crushed the other half to be more jam-like.
Put saucepan or pot in freezer for 10 minutes to cool.
Remove the cupcakes from the pan and set aside on a plate or serving platter. Use a teaspoon spoon to scoop out a small half-circle in the center of each cupcake. Fill the center with about 1/2 – 1 teaspon of the raspberry filling.
For the frosting, I used Miss Jones Coconut Oil Chocolate Frosting. I added it to a ziplock bag with a star pipe at one end to make swirly frosting. Once all the cupcakes are filled, begin to frost in whatever decorative way you like. Top with sprinkles and enjoy! <3
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