This is a mash up post. I often post individual recipes that can be used in a number of ways because I offer a number of ways to make things. In this case, it’s my chocolate cupcakes and nut butter cream frosting.
You can use this frosting on a bunch of different things, like cupcakes, cakes, sliced apples, bananas, in a waffle cone, and just on a spoon, solo.
I’m going to update some of my other buttercream recipes, but until then, this is my favorite buttercream frosting. If you’re not doing nuts or can’t, substitute the nut butter with a seed butter, such as sunflower seed butter or pumpkin seed butter.
Some delicious cupcake recipes
- Chocolate Zucchini Muffins {almond flour}
- Chocolate cupcakes {coconut flour}
- Vanilla cupcakes {coconut flour}
- Chocolate Cupcakes {almond flour}
- Yellow Cupcakes {almond flour}
Nut Butter Cream Frosting
You can use the nut butter of choice here: peanut, almond, cashew, or use a seed butter such as sunflower seed butter.Store the frosting in the refrigerator for several weeks. To spread it easily, let it sit at room temperature for 10 minutes or so.This makes enough frosting for about 8 cupcakes or 1 layer cake.For SCD, use honey only.To make this low carb, substitute 1/4 cup of honey with your favorite equivalent low-carb syrup. And read the comments for another great Keto idea!
Servings: 18 servings or tablespoons
Calories: 103kcal
Ingredients
- 1/2 cup creamy nut butter (no additives or salt)
- 1/2 cup softened butter (room temperature)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Add all the ingredients to a bowl.
- Mix or blend until creamy.
- Store in the refrigerator.
Nutrition
Calories: 103kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Calcium: 26mg | Iron: 1mg
Chocolate Cupcakes {coconut flour}
Servings: 8 cupcakes
Calories: 117kcal
Ingredients
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/2 cup maple syrup or honey
Instructions
- Preheat your oven to 350°F (175°C or gas mark 4).
- Combine all the dry ingredients and blend well.
- Add the dry and wet ingredients to a standing or hand mixer and blend until completely mixed. Let the batter sit for a few minutes, mix once more and go to the next step.
- Fill each cupcake liners to the halfway mark. (If you've added chips, they tend to sink to the bottom of the cupcake, so try adding the chips after you've added the batter to each liner.)
- Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool the cupcakes before frosting.
- For the frosting using butter and shortening, combine all the buttercream ingredients in a mixer or bowl, and whip at a medium-high speed for several minutes until completely blended and creamy.
- Decorate and eat! I store these cupcakes at room temperature for a few days, but you can also store them, covered, in the refrigerator or freeze for a few months.
Nutrition
Calories: 117kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 146mg | Potassium: 81mg | Fiber: 2g | Sugar: 18g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Chocolate Cupcakes {almond flour}
You can make these a bit richer in flavor by using milk instead of water; hazelnut, almond, coconut, or other milk.I've used both cocoa and cacao (raw cocoa) with the recipe with equally good results. As for oil, you can also use the same amount of another oil, butter, or ghee.To make them a bit sweeter, add 1 more tablespoon of maple syrup. Honey works also.Substitute for baking powder: 1/4 teaspoon of baking soda.If you'd like to make your own baking powder, 1/2 teaspoon of cream of tartar plus 1/4 teaspoon of baking soda equals 1 teaspoon of baking powder.
Servings: 8 cupcakes
Calories: 250kcal
Ingredients
- 1.5 cups blanched almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 6 tablespoons maple syrup or honey
- 1/4 cup oil olive or other oil
- 1/4 cup water
- 2 large eggs
- 1 tablespoon vanilla
Instructions
- Preheat your oven to 325ºF (160ºC, or gas mark 3). Prepare a cupcake baking pan with cupcake liners (about 8).
- Whisk the almond flour, cocoa powder, salt, and baking powder together in a bowl or mixing bowl.
- Add the maple syrup, olive oil, water, eggs, and vanilla, and whisk or mix until well blended.
- Fill the cupcake liners until 3/4 full with batter.
- Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool and serve. Store sealed at room temperature for several days, or sealed in the refrigerator for a few weeks.
Nutrition
Calories: 250kcal | Carbohydrates: 17g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 146mg | Potassium: 92mg | Fiber: 3g | Sugar: 10g | Vitamin A: 68IU | Calcium: 100mg | Iron: 1mg
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