Cashew Flour Vanilla Cupcakes with Berry Frosting

Cashew Flour Vanilla Cupcakes with Berry Frosting

Tender, nutty cupcakes made with cashew flour and topped with a tangy berry frosting.

Total 1 hr 30 min Makes 12 cupcakes Calories 265/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Tree nuts, Eggs, Dairy

These cupcakes swap traditional flour for finely ground cashew flour, lending a subtly nutty flavor and moist, delicate crumb. A vibrant berry frosting made with fresh mashed berries adds a tangy contrast, making these ideal for gluten-free gatherings, birthdays, or afternoon tea.

Ingredients

  • 2 cups cashew flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup melted butter, slightly cooled
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup fresh mixed berries, mashed
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon fresh berries, mashed and strained for color

Method

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

  2. In a medium bowl, whisk together the cashew flour, baking soda, baking powder, and salt.

  3. In a large bowl, beat the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.

  4. Whisk the melted butter, milk, and vanilla extract into the egg mixture until smooth.

  5. Fold the dry ingredients into the wet ingredients until just combined, then gently fold in the mashed berries.

  6. Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.

  7. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. Remove the cupcakes from the pan and let cool completely on a wire rack.

  9. Beat the softened butter in a bowl until creamy, about 1 minute.

  10. Gradually beat in the powdered sugar until fluffy, then mix in the strained mashed berries until the frosting is evenly tinted and smooth.

  11. Pipe or spread the berry frosting onto the cooled cupcakes just before serving.

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    Cashew Flour Vanilla Cupcakes with Berry Frosting

    These cupcakes swap traditional flour for finely ground cashew flour, lending a subtly nutty flavor and moist, delicate crumb. A vibrant berry frosting made with fresh mashed berries adds a tangy contrast, making these ideal for gluten-free gatherings, birthdays, or afternoon tea.

    1 hr 30 min 12 cupcakes 265 cal

    Ingredients

    • 2 cups cashew flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1/2 cup granulated sugar
    • 1/3 cup melted butter, slightly cooled
    • 1/4 cup milk
    • 2 teaspoons vanilla extract
    • 1 cup fresh mixed berries, mashed
    • 1/2 cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 tablespoon fresh berries, mashed and strained for color

    Method

    1. 1

      Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

    2. 2

      In a medium bowl, whisk together the cashew flour, baking soda, baking powder, and salt.

    3. 3

      In a large bowl, beat the eggs and granulated sugar together until pale and slightly thickened, about 2 minutes.

    4. 4

      Whisk the melted butter, milk, and vanilla extract into the egg mixture until smooth.

    5. 5

      Fold the dry ingredients into the wet ingredients until just combined, then gently fold in the mashed berries.

    6. 6

      Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds full.

    7. 7

      Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    8. 8

      Remove the cupcakes from the pan and let cool completely on a wire rack.

    9. 9

      Beat the softened butter in a bowl until creamy, about 1 minute.

    10. 10

      Gradually beat in the powdered sugar until fluffy, then mix in the strained mashed berries until the frosting is evenly tinted and smooth.

    11. 11

      Pipe or spread the berry frosting onto the cooled cupcakes just before serving.