Almond Flour Chocolate Cupcakes with Raspberry Frosting (Gluten-Free)

I also made these for a baby shower. The chocolate cupcakes were pretty good and paired well with the raspberry frosting. Even though I only had 1/2 up freeze dried raspberry powder, it was enough to still taste the raspberry flavor in the frosting. I was lucky that Trader Joe’s just bought back their freeze-dried raspberries so I could make the frosting. I baked the cupcakes 2 days before and frosted them the morning of the baby shower. 

Almond Flour Chocolate Cupcakes with Raspberry Frosting (Gluten-Free)

Ingredients

 Chocolate cupcakes (I was able to make 18, could make more if poured less batter in each muffin cup)

2 ½ cup almond flour

½ cup cocoa powder

1 cup granulated sugar

1 teaspoon baking soda

¼ teaspoon salt

3 large eggs

1 cup sour cream (used Greek yogurt)

1 teaspoon vanilla extract

1 cup chocolate frosting

 

Raspberry Frosting (24 cupcakes)

1 ½ cup freeze-dried raspberry (used 1.2 oz freeze dried raspberries which came to ~1/2 cup ground raspberry powder)

1 ½ cup unsalted butter (1 cup unsalted butter)

1 ½ cup powdered sugar (a little less than 4 cups powdered sugar)

6 tablespoons heavy cream (did not use)

1 teaspoon vanilla extract (1 teaspoon vanilla extract)

1/8 teaspoon salt (pinch salt)

 

Almond Flour Cupcakes {6 Ingredients} - The Big Man's World ® (thebigmansworld.com)

 

Instructions

Preheat the oven to 180C/350F. Lightly grease and line a 12-count muffin tin with muffin liners.

 

In a large mixing bowl, add your dry ingredients and mix well, until combined. Add in your wet ingredients and mix well, until just combined and mostly smooth.

 

Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes (Baked 18 min), or until a skewer comes out mostly clean.

 

Remove from the oven and let cool completely. Once cool, pipe the chocolate frosting on top.

 

Flavorful Raspberry Frosting Recipe - Baked By An Introvert

Instructions

Use a food processor to grind the freeze-dried raspberries into a fine powder. If you'd like you can sift the ground raspberry powder through a small fine-mesh sieve to remove seeds that are not broken down. Set aside.

 

In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth, about 5 minutes.

 

Add the raspberry powder and one cup of the confectioners; sugar. Beat on low speed until well mixed in. Gradually add the remaining sugar, mixing well after each addition.

 

Add the vanilla, salt, and two tablespoons of heavy cream. Mix on medium-low until combined. (did not use heavy cream)

 

Continue to add as much of the remaining heavy cream needed to make a smooth spreadable frosting.

 

Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.