Primal Raspberry Cupcakes

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Before I get into this post, I just want to let you know that those of you that aren’t fans of paleo desserts don’t worry, I haven’t gone off the sweets deep end or anything. I’ve got a few recipes coming your way that have nothing to do with chocolate, maple syrup or dessert in general!

I don’t think I’ve talked about the great sweets debate before … So here’s my stance: why is it even a debate? Honestly if you do or don’t do sweets is a totally person thing and I don’t think there is a right or wrong to it. Obviously if you follow a certain protocol or are a fan of a particular school of Paleo thinking then you’re going to have a really strong opinion one way or the other. For myself personally I think they’re fun every now and again and don’t eat them every day or even every week. If you want to munch on a Maple Bacon Cookie, Mug Cake or these cupcakes every now and again I say go for it. Just remember to listen to your body because bar-none that is the most important indicator on whether or not you should be eating Paleo sweets!

And don’t look at me that way you — I swear I didn’t make these just to get you addicted to another dessert, I made them because most paleo cupcakes have 600 and 1 ingredients and I honestly never have half of them at home. So here’s a cupcake that hopefully you already have all the ingredients for. And if you don’t have raspberries but you have strawberries or blackberries or something like that just substitute it out for the raspberries.

And let me talk about the “frosting” now. It’s not really frosting so feel free to substitute it for your favorite frosting. All I did was melt half a bag of Enjoy Life Chocolate Chips {<– affiliate link} and add about half a tablespoon of unsalted butter and then let it cool down just a little so it wasn’t as runny as melted chocolate. Like I said — it’s not real frosting. It’s just yummy! Word to the wise — if you do use the Enjoy Life Chocolate Chips I find that it seizes alot easier than typical chocolate because it doesn’t have dairy in it so it’s missing that bit of fat content that it needs to melt properly. So if you want to add in half a teaspoon of Vanilla Extract make sure you add in extra butter or coconut oil to help it along!

And here’s a little trick for you — if you want to have more smooth / professional looking tops to your cupcakes, wet your fingers and smooth out the tops of the cupcakes when you put the batter in the tins. If you want a super homemade look to them then just leave as is!
And my second trick — pop these into the fridge if you frost them. It’ll make the chocolate hard so it’s kind of a fun play on textures! If you don’t want the frosting really hard, make sure to let them sit out on the counter for a few minutes before serving!

Ok — we don’t need me to babble much longer because you really just want to make these. And me? After I post this I’m going to go help myself to some yoga and then have a cupcake before dinner. Yay — that’s the bonus of being an adult, you can have dessert before dinner.

Primal Raspberry Cupcakes

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★★★★★ 5 from 1 reviews

• Author: Liz
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 8
• Category: Dessert

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Ingredients

• 4 Eggs
• 1 Cup Almond Flour
• 1/4 Cup Coconut Flour
• 2 Tbsp. Vanilla
• 3 Tbsp. Melted Coconut or Butter {I used butter}
• 1/4 Cup Maple Syrup {use a good quality one!}
• 1 Cup Frozen Raspberries + small sprinkling Almond Flour

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Instructions

1. Pre-heat your oven to 375 {F}.
2. Mix all your ingredients in a bowl except for your Frozen Raspberries + small sprinkling of Almond Flour.
3. In a separate bowl add in your Frozen Raspberries and a small sprinkling of Almond Flour. The idea behind this is that it’ll coat them a little bit which will help them from sinking to the bottom of the cupcakes! And if your Raspberries are whole instead of in pieces just use your finger or spoon to break them in half!
4. Add your Raspberries to your batter and mix it all up.
5. Scoop it into your cupcake tin — I filled 8 cups out of my 12 — don’t skimp on the batter to make extra cupcakes because it won’t taste as good!
6. Bake in the oven for 15-20 minutes, until it’s slightly golden brown and you can stick a tooth pick in the center and it comes out clean.
7. Let them cool down for at least 15 minutes before frosting if so desired!

 Happy Saturday!