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

July 3, 2009 by KimiHarris 27 Comments

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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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KimiHarris

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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Filed Under: Baked Goods, Dairy Free, Desserts, Gluten Free, Nourishing Frugal Recipes, Vegetarian Tagged With: Berries, Coconut flour, Dairy Free, GAPS Friendly, Gluten Free, Honey, Nourishing Frugal Recipes

Previous Post: « Pennywise Platter Thursday
Next Post: $10 Main: Asian Cabbage Salad »

Reader Interactions

Comments

  1. Yoga Witch

    July 3, 2009 at 9:17 am

    Oh, can’t wait to try these!

    Reply
  2. Debbie

    July 3, 2009 at 6:01 pm

    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!

    Reply
  3. Lauren B

    July 3, 2009 at 9:38 pm

    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!

    Reply
  4. Jocelyn

    July 3, 2009 at 10:58 pm

    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!

    Reply
  5. KimiHarris

    July 4, 2009 at 7:34 am

    Jocelyn,

    I am thinking of making it into a cake too! How fun. 🙂

    Reply
    • Rosie

      September 16, 2009 at 6:28 pm

      Just wondering if you ever did make this into a cake?

      Reply
  6. lizzykristine @ Uplifted Eyes

    July 4, 2009 at 11:49 am

    I am loving these GF/CF coconut flour recipes. Please keep posting more! 🙂

    Reply
  7. Cathy

    July 4, 2009 at 12:30 pm

    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?

    Reply
  8. Diana

    July 4, 2009 at 1:15 pm

    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

    Reply
    • KimiHarris

      July 4, 2009 at 1:20 pm

      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!

      Reply
  9. gfe--gluten free easily

    July 5, 2009 at 2:46 pm

    They look yummy, Kimi! I always love it when you use honey in your recipes. 😉

    Thanks!
    Shirley

    Reply
  10. zerrin

    July 5, 2009 at 3:50 pm

    Such yummy muffins are always my weakness. I can’t wait to try this.

    Reply
  11. Heather

    July 5, 2009 at 4:14 pm

    Yay! These look amazing! Can’t wait to try them!

    Reply
  12. Michelle @ Find Your Balance

    July 5, 2009 at 4:35 pm

    I’d love to try coconut powder. I’m glad you mentioned that it isn’t interchangeable for grain flour! Such nice cupcakes–hope you had a happy weekend!

    Reply
  13. Jocelyn

    July 6, 2009 at 10:20 pm

    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! 🙂 Thanks for the recipe, Kim!

    Reply
  14. Jocelyn

    July 6, 2009 at 10:22 pm

    Diana ~ Just saw your comment and thought I’d share that mine did rise. 🙂

    Reply
  15. Kimberly Hartke

    July 7, 2009 at 8:42 am

    Wow, do those ever look amazing. I really need to try this recipe. Thanks for being ever inspiring, Kimi!

    Kimberly

    Reply
  16. Lindsay

    August 25, 2009 at 8:02 pm

    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.

    Reply
  17. KimiHarris

    August 28, 2009 at 9:30 am

    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!

    Reply
  18. Helen

    January 9, 2010 at 9:38 am

    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

    Reply
  19. Nicole

    February 6, 2010 at 8:37 pm

    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!

    Reply
  20. Susan

    May 24, 2011 at 11:47 am

    My whole family loves theses cupcakes. They are wonderful. Thank you!

    Reply
  21. Jessica

    June 26, 2012 at 6:19 pm

    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.

    Reply
  22. anne conover

    July 5, 2012 at 6:03 am

    Would almond flour work with this recipe instead of coconut flour?

    Reply
  23. Andrew G.

    July 4, 2013 at 8:00 pm

    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!

    Reply
  24. Lois

    July 3, 2014 at 11:39 am

    Will chia or flax seed eggs work in place of the eggs?

    Reply

Trackbacks

  1. Happy and Healthy 4th of July Recipes says:
    July 1, 2011 at 9:08 am

    […] Red, White and Blue Cupcakes It is the 4th after! […]

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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