“White” Cupcakes with Maple Buttercream (Gluten-Free)
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: Makes 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
For the Cupcakes:
- 1 cup coconut flour
- 1/2 teaspoon Celtic sea salt
- 8 large eggs
- 1 teaspoon baking soda
- 1/2 cup plain whole yogurt (or a coconut yogurt)
- 5 tablespoons unsalted butter or coconut oil, melted
- 1/2 cup honey (I used clover)
- 1 tablespoon vanilla extract
For the Buttercream:
- 4 large eggs
- 1/2 cup maple syrup or honey
- 2 teaspoons vanilla extract
- pinch of sea salt
- 1 pound unsalted butter, softened, each stick cut into tablespoons
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Line muffin pan with unbleached muffin liners or oil with coconut oil or butter. Place all cupcake ingredients in the bowl of a food processor and blend until smooth. Spoon batter into 16 muffin cups and bake for 25-30 minutes, or until just turning golden brown on top and a cake tester inserted in the middle of the cupcakes comes out clean. Cool completely.
- In the bowl of a standing mixer, combine eggs, maple syrup or honey, vanilla and pinch of salt. Set the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Pour into the bowl of a standing mixer. Beat egg mixture on medium-high with whisk attachment until light and billowy, about 8 minutes. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added, turn off the mixer and scrape down the sides of the bowl (at this point the buttercream might look curdled, but don’t worry, it will turn creamy). Whisk the entire mixture for 1 minute on high until light and fluffy. Frost the cupcakes and enjoy!