Raw Vanilla Almond Raspberry Filled Cupcakes

I was in a cupcake sort of mood this weekend, and I was going to make some!  The problem was, I had ideas for 3 recipes and needed help deciding which one to make this time so I decided to take a little poll on my Facebook page and see what kind to make.  The one that ended up winning with the most votes was Vanilla Almond Raspberry Filled.  Sorry to those of you who wanted the Boston Cream or Zucchini Spice, I may be making those in the future!
I admit this is totally my sort of recipe, so I am happy those of you who voted picked it!  I wanted to try out a new cake batter recipe I had floating around in my head and it worked out perfect with these!  I have been making nut free batters lately, and I am trying to perfect my cake recipes so they are lighter (which is a challenge since they are raw).  I think this one actually turned out wonderfully!  It was the lightest cake I have made yet.  I used a mixture of sprouted quinoa flour, ground flax and coconut flour and it made for a good texture.  Beyond that...it was a delicious batter that I ate quite a bit of...so it might have made an extra cupcake had I not done that.  At least 6 made it into the dehydrator and they smelled amazing while "baking." Once the cupcakes were all dehydrated I filled them with jammy raspberries and topped them off with a luscious creamy raspberry frosting.
They were seriously heavenly, and I can honestly say this is my best work yet as far as creating raw cupcakes goes.  I think if I were a cupcake I would be this kind.

Raw Vanilla Almond Raspberry Filled Cupcakes
Makes 6

2 cups raw sprouted quinoa flour
2/3 cup ground flaxseed

2 1/2 cups raw coconut flour (do NOT use store-bought!)
1/4 tsp sea salt
2  tsp pure vanilla extract
1 tsp pure almond extract
1 cup young coconut meat
12 medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/3 cup raw coconut nectar
3/4 cup fresh coconut water or filtered water
2 cups young coconut meat
1/4  cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/4 cup fresh raspberries
1 Tbsp coconut butter
1/4 cup raw coconut oil, warmed to liquid

1 cup fresh organic raspberries
2 medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
1 tsp pure vanilla extract
a pinch sea salt
1 1/2 Tbsp liquefied coconut butter

Fresh organic raspberries for topping

Combine quinoa flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, almond extract coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spoon the batter into 6 standard sized foil muffin tins and place on a dehydrator sheet.  Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator.  Once cool, remove the center of each cupcake cutting about 1 Tbsp sized divet into the center of each (for the filling).  Set aside.
Meanwhile, to make the frosting, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
To make the filling, combine all ingredients and puree until smooth.  Spoon about 1 Tbsp into the center of each cupcake.
Place the frosting in a pastry bag and pipe over the cupcakes (or spread it over if you wish).  Top each with a raspberry. Store in fridge.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. T.V.
    September 2, 2013 at 16:06

    Just wow... <br /><br />I can totally relate to the quest for lightness and nut-free, since raw food is often "heavy". However, I do not have a dehydrator or an oven: what should I do if I still want a cheeky cupcaky? Any advice very welcome!

    • September 2, 2013 at 17:29

      Well, unfortunately you would not be able to make the recipe as is without a dehydrator and get a light cupcake. You could try omitting the young coconut, blend the dates until smooth with the dry elements, then add a little coconut water (or water) a little at a time (using less of course since it will not be dried) only enough to hold the cakes together, then put in the liners chill. However, the cakes will not be light because they need to be dried for that to happen...but if that does not matter to you go for it :)!

  2. September 2, 2013 at 19:18

    I'm constantly amazed by your creations! One question, though. Why is it bad to use store-bought coconut flour?

    • September 2, 2013 at 21:53

      Thank you :)!<br />Because it is far too dry and it gives the end product a funny after taste. Also, I do not think most of it is raw. The good news is though, it is way cheaper to make your own, and it takes less than a minute. If you click on coconut flour above you can see how to make it on my helpful hints page.

  3. September 3, 2013 at 06:39

    I don't have a dehydrator, is it possible to use an oven? And how do I do that?

    • September 3, 2013 at 11:23

      Yes, but they will no longer be raw if you do so. You can bake them in the oven at the lowest temp, but keep in mind the time you bake them will be significantly less than if they had been dehydrated since the oven is hotter so check them after a few hours, and every few after.

  4. Maria
    September 4, 2015 at 14:26

    Hi Amy! I click on the coconut flour but it says page not found :(

    • September 4, 2015 at 23:10

      That is because it is an old link from my blog before I moved it. I was just pointing you to the recipe to make it. All you need to do is buzz shredded coconut in a blender until fine flour (but not so long that you get butter).

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