Ingredients: 

¾ cup/190g unsweetened applesauce

½ cup/160g maple syrup

½ cup/120g light coconut milk

2 tsp vanilla extract

2 tsp baking powder

Pinch of salt

1 - ¾ cup/200g quinoa flour

Raspberry frosting:

¾ cup/180g coconut butter

Optional: 2 tbsp maple syrup (room temperature)

¼-½ cup non-dairy milk (room temperature)

1-2 tbsp ground freeze-dried raspberries

Cooking instructions:

Preheat the oven to 325F.

In a mixing bowl, combine the applesauce, maple syrup, milk and vanilla. Whisk. 

Add the baking powder, salt and flour. Whisk to combine.

Line a cupcake pan with paper liners. (These cupcakes are low-fat, so consider lightly spritzing the lines for easier removal.)

Divide the batter between 6-8 cupcakes, filling each ¾ of the way. 

Bake for 25-30 minutes at 325F. The centers should be firm and bounce back when pressed. 

Remove from the oven and cool completely before frosting, or even chill overnight. 

For the frosting, melt the coconut butter until soft and pourable (microwave 5-10 seconds).

In a blender, combine the coconut butter and liquid sweetener.  Make sure all of the ingredients are at room temperature. 

Blend adding milk slowly until creamy and smooth. It will seize up initially, but keep going and it will smooth out. Don’t add too much milk, or it will turn into a glaze. 

Add the freeze dried raspberry dust. Blend/adjust to desired color. 

One the cupcakes are cool, frost them and top with freeze dried raspberry “sprinkles”. 

Keep leftovers in the fridge in an airtight container.  They can last 3-4 days.