White Chocolate Raspberry Cupcakes {Paleo, Gluten-Free, Dairy-Free}
I’m a sucker for a really good cupcake. Chocolate Coconut Cupcakes, Blueberry Almond Cake…I’m not too picky. These Raspberry White Chocolate Cupcakes though might just be my new favorite!
Cupcake Failure
I based this cupcake recipe off of my white chocolate cranberry orange muffins recipe. While I loved the moist, citrusy bite of the muffins, I wanted something even more decadent. After many failed attempts at a red velvet cupcake recipe made with beets, I decided to give raspberries a go instead.
Raspberries are a great way to get a deep pink hue without added food dye. In theory, beets should work, but they are prone to oxidizing and turning brown. After the umpteenth batch of brown, beet-flavored “red velvet” cake, I threw in the towel on that one.
As they say, necessity is the mother of invention and so these raspberry white chocolate cupcakes were born. Maybe cupcakes aren’t a "necessity," but they are in our house.
Intense Flavor
The frosting recipe does take a few extra steps to infuse it with pure raspberry flavor, but WOW is it worth it! Instead of using artificial red food dye for color or artificial raspberry flavoring (yuck), I went for the real thing. The tangy burst of raspberry blends oh so perfectly with the smooth cocoa butter and sweetener.
To Sugar or Not to Sugar
Usually, everything I make is naturally sweetened. I actually had to make a late-night run for powdered sugar to finish this recipe. So why the deviation? While sugar is not a staple in our house by any means, sometimes it’s the only thing that works.
Organic powdered sugar is what gives the buttercream recipe it’s substance. I tried using some other sweeteners and the texture turned gooey and slimy. Not appealing on top of a cupcake!
If you don’t have powdered sugar on hand, here’s how to make it:
- Add granulated sweetener, like Coconut Sugar, to a high powered blender, coffee grinder, or food processor, ½ cup at a time.
- Process in batches until smooth.
Really, that’s all there is to it. It won’t be quite as smooth as the premade version, but should still work. If your coffee grinder blade is dull it might not though.
Cream cheese alternative
If you aren’t dairy-free like my family, then you can also add the raspberry reduction to an 8-ounce block of cream cheese. Sweeten to taste with the sweetener of your choice (agave or honey work well) and mix until smooth. This makes for a thinner frosting, but it’s still delicious.
Storing your Cupcakes
I keep these cupcakes in the fridge. They could be left out on the counter for a day or two, but I like to stay on the safe side. I find that baked goods with fruit in them tend to sour faster so I make a habit of just popping any leftovers in the fridge.
- 1/3cup Wildly Organic Refined Coconut Oil
- 3tbsp Wildly Organic Cacao Butter
- 1/2cup Wildly Organic Agave or Wildly Organic Coconut Syrup
- 1 tsp vanilla
- 1tsp baking powder
- 6 eggs at room temperature
- 1/2 cup Wildly Organic Coconut Flour
- 1/2 cup raspberriesfresh or frozen
- 1/2cup raspberries
- 1/2cup water
- 1 tbsp Wildly Organic Butter Alternative
- 1tbsp Wildly Organic Cacao Butter
- 1-2cups powdered sugar, purchased or homemade
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Melt the coconut oil and cacao butter together over low heat just until melted.
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Add all of the ingredients except the coconut flour to a blender and blend until smooth.
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Add the coconut flour and pulse just until mixed.
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If not using a blender, whisk together the wet ingredients using room temperature eggs. Cold eggs causes the coconut oil to clump and not mix in very well. Next whisk in the dry ingredients.
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Pour into cupcake tins and bake at 350F for 20-25 minutes, or just until firm in the center.
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While the cupcakes are baking, make the frosting. Blend the raspberries and water until smooth, about 3-4 minutes.
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Strain the mixture through a fine mesh sieve into a pot. Shake and bump the strainer with your hand, but don’t force the contents through.
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Heat the raspberries over medium low heat, stirring constantly. Cook for 5-6 minutes or until the mixture has reduced to about ¼ cup.
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Turn the heat off and stir in the cocoa butter and butter alternative.
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Transfer the raspberry puree to a mixing bowl and refrigerate until cool.
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Add the powdered sugar or alternative sweetener ½ cup at a time until the frosting is firm and fluffy. Thin with milk 1 tsp at a time if it’s too thick.
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When the cupcakes are out of the oven and cooled, frost generously with the raspberry white chocolate frosting.
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