Have you thought that cutting gluten and conventional dairy from your life would mean the end to delicious baked goods? Well, these Salted Caramel Cupcakes will make you think again.
Made with almond flour (instead of wheat flour) and coconut milk, goat milk yogurt, and organic butter and cream cheese, these cupcakes are a heavenly treat. Share them at a birthday party or a special occasion, and everyone will be asking for the recipe.
Start by preheating the oven and placing cupcake liners in your baking tin. This recipe makes 12 regular-sized cupcakes, but you could also make mini cupcakes by adjusting the baking time accordingly. Grab a small bowl and whisk together the yogurt, baking soda, salt, eggs and vanilla.
Next, in a larger bowl, you want to combine the butter and the water. This might seem odd compared to your normal baking directions, but stick with me. This is ensuring all the fats will be evenly distributed in the batter, which is the key to moist, delicious cake! Once you have the butter and water combined, add the yogurt mixture and stir well.
Now it’s time to add the coconut sugar and almond flour. Coconut sugar is one of my top 10 natural sweeteners because it doesn’t spike your blood sugar like refined white sugar and is loaded with phytonutrients. Did you ever think cupcakes could be so guilt-free?
Once you mix the batter well, it will look like this. It already looks healthier than your average cake batter, right?
Fill your cupcake liners about half full. Pop them in the oven for 18 to 25 minutes. You’re looking for them to rise and be a beautiful golden brown on top. Once they’re done, allow them to cool while you make the cream cheese frosting and Caramel Sauce for the topping.
To make the frosting, beat the cream cheese, vanilla, butter and coconut sugar until soft and fluffy, starting at a low speed and increasing to medium high. Then load the frosting into a piping bag with tip (or a plain old sandwich bag with the corner cut off!) and top the cupcakes. Resist eating one right now!
Lastly comes the pièce de résistance: drizzle the homemade caramel sauce over the top and sprinkle with sea salt. Then wait for your guests to take a bite before you tell them these Salted Caramel Cupcakes are actually healthy. Enjoy!
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Salted Caramel Cupcakes Recipe
- ⅔ cup full-fat goat milk yogurt
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup butter, softened
- 1 cup water
- 2 cups coconut sugar
- 2 cups almond flour
- 1 caramel sauce recipe
- sea salt for garnish
- Cream Cheese Frosting:
- Two 8-ounce packages organic cream cheese
- 1 tablespoon vanilla extract
- 8 tablespoons butter (1 stick), softened
- 3½ cups coconut sugar
- Preheat oven to 350 F. Line cupcake tin with liners.
- In a small bowl, whisk together the yogurt, baking soda, salt, eggs and vanilla.
- In a larger bowl, mix the butter and the water. Add the yogurt mixture and mix well.
- Add the coconut sugar and almond flour and mix well.
- Fill liners and bake for 18–25 minutes. Allow the cupcakes to cool.
- To make the cream cheese frosting, beat together the cream cheese, vanilla, butter and sugar until soft and fluffy, starting on low speed and increasing to medium high.
- Frost the cupcakes with cream cheese frosting, drizzle generously with caramel, and garnish with sea salt.