Red, White and Blue Cupcakes (Gluten, Grain and Dairy Free)

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Perfect for the Fourth of July, or anytime, I’ve adapted a simple blueberry muffin into a red, white, and blue cupcake by adding raspberries to the batter. Pretty, delicious, sweet, and perfect for the occasion! This cupcake uses coconut flour so it’s a gluten and grain free recipe (as well as being dairy free). It’s light and “springy” to the touch and moist.

This morning I woke up thinking about the Fourth of July. I had a few different recipes that I could share for it, but none seemed “fourthy” enough. I thought of a bread I had seen at the bakery yesterday. A “red, white, and blue” sweet white bread had blueberries and raspberries folded into it for a pretty presentation. Perfect! This is an even more simple version of that idea.

It would be fun to make these even more special by adding some frosting. Perhaps this fluffy, honey sweetened frosting would be a good choice!

Red, White and Blue Cupcakes-makes 10-12 muffins
You can also use all blueberries for a delicious blueberry muffin. I used all frozen berries.
(To make these GAPS friendly, just leave out the baking powder, to make it SCD substitute baking soda. )

    1/2 cup coconut flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking powder
    3 eggs, gently beaten with a fork
    1/3 cup of honey
    1/3 cup of coconut oil
    1 teaspoon vanilla extract
    1/2 cup fresh or frozen blueberries
    1/2 cup of fresh or frozen raspberries

Preheat oven to 375 degrees

1-In a medium size bowl, place the coconut flour, sea salt, and baking powder. Whisk to remove any lumps.

2-Melt honey and coconut oil in a small saucepan, just until melted (if you have over-heated it all, let it cool before combining it with the eggs so that it won’t curdle it. Combine wet ingredients (eggs, honey, coconut oil, vanilla), and whisk thoroughly into dry ingredients.

3-Fold in fresh or frozen berries. In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin. Make sure to have some of the blueberries and some of the raspberries in each muffin

4-Bake for 375 degrees until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin (20-28 minutes)

Cool and enjoy!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. says

    These look delicious and of course I would be very hungry when I saw this, but it’s too late to make them…so I’ll just dream about them tonight!

  2. says

    Those look delicious, Kimi! Love the festive touch with the different berries. I’ll be making cupcakes too for the fourth. Have a great weekend!

  3. says

    Perfect timing, Kim! I needed a GF dessert recipe for our 4th of July get together and I am going to try this! Although, instead of cupcakes, I’ll double the recipe and make it as a full cake. I love cupcake style, just don’t have the time for the party tomorrow to do it. LOL

    Thanks so much!

  4. Cathy says

    These look just lovely! I want to make these for my daughter’s birthday but don’t have coconut flour. Can I substitute whole wheat flour one for one?

  5. Diana says

    Hi Kimi,

    I made these this am for our first coconut flour treat. My husband and daughter loved them, but they seemed really heavy to me and didn’t at all raise. Could it be bad baking powder?

    I love your website, its inspiring. I’m a newby to Nourishing Traditions and gluten sensitive, so keep these no-gluten recipes coming. You are forging a path for me! Onward! Happy 4th of July!

    Diana

    • KimiHarris says

      Cathy,

      Coconut flour works very differently than grain flour, so I am afraid that they don’t work interchangeably.

      Diana,
      They should raise, so that’s odd. Hmmm….I’m not sure why they wouldn’t. One friend mentioned that she found it important to sift coconut flour before measuring so that you can accurately measure it. I have been too lazy to try it, but having too much coconut flour could definitely cause problems.You could try that first (sifting before measuring). Hope that helps a little!

  6. says

    Kim ~ Thought you’d want to know that the cake version came our great! I was a little nervous about it because the batter is so thick (this was my first coconut flour recipe I made!). I didn’t know what to think as I was staring at the thick batter. But it actually turned out really good! It is light and fluffy and the sweetness was just right. I’ll be making this again! πŸ™‚ Thanks for the recipe, Kim!

  7. Lindsay says

    Mine didn’t rise either. I don’t know if it’s because I mixed it too much or let it sit too long before I cooked it? My batter was ultra-thick and I was worried that might happen. I might try it again and see if letting the berries thaw all the way makes a difference.

  8. KimiHarris says

    Diana and Lindsay,

    I made these again to check out the rising issue. A few notes. I decided to use 1/3 cup per muffin tin. I realized that my first batch was on the small side not because they didn’t rise, but just because I didn’t put quite as much batter in. So I used 1/3 cup per muffin tin and that made eight muffins. Second thing, I noticed was that the muffins with the most berries didn’t rise as well. The ones with just a few berries rose beautifully. So I would say that cutting the berries in half would probably solve the problem for you. Hope that helps!

  9. says

    I have just been diagnosed with celiac and a dairy allergy and was feeling very deprived. I made these today along with you flourless nut butter cookies…Fantastic!! not feeling deprived now and my kids (who can eat wheat and dairy ) are begging for them. Thanks so much

  10. Nicole says

    I tried these tonight…yummy. I did make a couple of changes to support my food choices – half butter and coconut oil for the fat and half honey half agave for the “sweetness”. I also added an extra egg because the batter seemed too dry. I probably shouldn’t have because the cake is super moist. It is still delicious, but more custard-y and soft vs cake-y.
    thanks for sharing this lovely delight!

  11. Jessica says

    Just made these tonight. Really good! I was wondering if you have ever froze any coconut flour baked goods? I’ll be switching to this for my daughter who will be doing a bit of the GAPS diet this summer. I’d love to be able to bake a bunch of stuff ahead for her so we always have snacks on hand.

  12. Andrew G. says

    I made these for my Independence Day celebration, and they were fantastic! I topped them with a frosting made of homemade whipped cream, cream cheese, vanilla extract, and honey. Thanks so much for the recipe!

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