While I had every intention of sharing the incredible cheesecake first, I ended up eating maybe 3 of these cupcakes yesterday and didn’t feel even the slightest bit guilty – Best. Feeling. Ever. Where they lack in looks, they make up for in taste. Plus I’m ok if my cupcakes don’t look exciting. I mean it’s a vanilla cupcake, what’s it supposed to look like?
Since Valentine’s Day is just days away, I thought I’d share just a few things I love, and that you should too. About these cupcakes that is.
♥ They are made with coconut flour, which is an amazing gluten-free flour. It is incredibly absorbent so while you do need plenty of wet ingredients, you can bet your coconut flour will last you quite a while – you only use 1/2 c. for 9-10 cupcakes!
♥ They come together fast! Since this batter is gluten-free, you don’t have to worry about over mixing and therefore can mix it in a food processor or blender to make it very quick and easy.
♥ My absolute favorite part about these cupcakes – they have a secret and very healthy ingredient!! And yes, it truly is a secret.
I’m pretty sure I did a happy dance when I tasted these cupcakes for the first time, knowing that the secret ingredient was there and I still wasn’t able to distinguish the taste. Now that is when you know you’ve hit the jackpot! That being said, please don’t hesitate when you read the ingredient list – you read it correctly! And guess what, you’ll never know it’s there after these cupcakes are in the oven 😉 So get ready to enjoy!
Slightly adapted from this recipe.
1/2 c. coconut flour
1/2 c. zucchini (about half of a small zucchini)
3 tbs. coconut oil, melted
2 tbs. almond milk
1/3 c. pure maple syrup (or agave)
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. sea salt
*In a recipe with this many eggs required, I would generally not recommend attempting to substitute with flaxseed or chia eggs, as the result will probably be gummy or not cooked through properly. I am in the process or working on creating a vegan alternative though!
Preheat the oven to 350 degrees. Prepare your muffin pan with cupcake liners and spray to prevent sticking.
If using a food processer, place peeled and diced zucchini in first to puree as much as possible.
Add all remaining ingredients and mix until thoroughly combined and smooth in texture.
If using a blender, just toss all ingredients in and blend until smooth!
Generally speaking, when baking cupcakes you want to fill the cups 2/3 full but with this recipe only fill them 1/2 full! Trust me on this one.
They will come out light and fluffy and oh so perfect, I promise.