Banana Cupcakes with Cream Cheese Frosting {Paleo}
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Paleo Running Momma · by Michele★ 4.6 (36)

Banana Cupcakes with Cream Cheese Frosting {Paleo}

NUTRITION · PER SERVING52M COOK
CAL 17%·PRO 15%
CARBS 29G33% OF CAL
3G FIBER0G ADDED0G INTRINSIC11G OTHER15G TOTAL SUGAR
FAT 24G63% OF CAL
10G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender, moist banana cupcakes topped with creamy cashew frosting, all dairy-free and gluten-free. Naturally sweetened and kid-friendly. A crowd-pleasing dessert.

dessertamericanbaked gooddairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 2 1/4 cups blanched almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 3 medium overripe bananas (mashed (1 cup plus 2 tbsp))
  • 3 large eggs (at room temperature)
  • 1/4 cup almond milk (or coconut milk)
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons maple sugar or coconut sugar
  • 2 tablespoons refined coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups raw cashews (soaked for at least 2 hours in warm water**)
  • 1/3 cup coconut cream (chilled)
  • 1/3 cup refined coconut oil (melted and cooled)
  • 6 tablespoons raw honey
  • 3 tablespoons lemon juice
  • 1/4 teaspoon fine sea salt
PREP
30M
SODIUM
234MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.