Cupcakes and cream cheese frosting

First, I would like to say I am being pretty disciplined---accountability right.  Especially as I was in charge of the gluten free cupcakes for a bridal shower last weekend and now my son has his 2nd birthday this coming weekend aaannndd . . . I'm hosting a Stella & Dot jewelry party at my house where I am supposed to have some yummy treats for the guests.
Healthy example #1: I picked up my first box from our local CSA organic co-op, www.bewiseranch.com
Healthy example #2:  I learned to make beet risotto, yum! (the beets were from my box)
Healthy example #3:  I made swiss chard tonight and liked it (and amazingly so did the hubby)!  (chard is from my box)

With that said, here are the recipes for 2 of the 3 cupcakes I made and also the recipe for sugar-free cream cheese frosting:
 

Publish Post

Banana Cream Pie Cupcakes by Elana's Pantry
1 ½ cups blanched almond flour
1 tablespoon arrowroot powder
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)

1. In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda
2. In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas
3. Mix wet ingredients into dry
4. Scoop batter one heaping ¼ cup at a time into lined cupcake tins
5. Bake at 350° for 15-18 minutes
6. Remove from oven, allow to cool, then frost 

Chocolate Cupcakes from Elana's Pantry & me!
with Raspberry Puree Filling
¼ cup coconut flour
¼ cup cocoa powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
3 tbsp Sour Cream
¼ cup grapeseed oil
½ cup agave nectar
½ cup raspberry preserves (like the organic one as Trader Joe's)

1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda
2. In a large bowl, blend together eggs, sour cream oil and agave
3. Blend dry ingredients into wet thoroughly
4. Place 1/2 cup of Raspberry Perseveres in food processor to make filling 
5. Line a cupcake tin with paper liners and scoop a scant 1/8 cup into each, then add 1 tbsp of filling and then finish by adding 1/8 cup on top.
6. Bake at 375° for 20-22 minutes
7. Cool

 Finally, here is the sugar-free cream cheese frosting

3 tbsp butter
1/2 cup xylitol (found at Whole Foods)
6 tbsp light cream or unsweetened coconut milk
4 oz. cream cheese
1 tsp vanilla

Heat butter and xylitol until xylitol is dissolved.  Pour into a blender and add cream cheese, cream/coconut milk and vanilla.  Blend until smooth. Let stand or cool until spreadable.  Refrigerate.

** I used this frosting on a Carrot Cake cupcake recipe I got from the Baby Cakes NYC cookbook.

Enjoy!