Primal Raspberry Cupcakes

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


  • 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


  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!