Raspberry Cream Cashew Butter Cupcakes

Ingredients:

The “cupcake”

The “frosting”

  • 1/2 cup raspberries
  • 1/4 cup butter
  • 2 Tablespoons Powdered Erythritol or coconut sugar
  • ¼ cup of greek yogurt

Directions:

“Cupcake”

  1. Line a muffin pan with 8 muffin/cupcake liners. Set aside.
  2. For the cupcake, combine the cashews and pitted dates in a food processor or high powered blender and pulse to combine and break up the cashews into smaller bits. Mix in the Cashew Butter until everything sticks together.
  3. Divide evenly between the pans (we used a heaping tablespoon for each) and press into the bottom. Set aside.

“Frosting”

  1. Heat the fresh raspberries with a tablespoon of water in a very small saucepan on the stove. Bring to a boil, then mash the raspberries down with the back of a wooden or silicone spoon. Reduce heat to medium-low or low, just enough for a gentle simmer. Simmer, pressing down occasionally, for about 3 minutes
  2. Place a fine mesh sieve over a bowl and pour the raspberry sauce into it. Press down to release as much liquid as possible into the bowl. Discard the solids caught in the sieve.
  3. Cream the softened butter using an electric mixer for about 2-3 minutes, until lightened in color and fluffy.
  4. Add the powdered sweetener or sugar and beat with the mixer again until smooth.
  5. Add the raspberry liquid and greek yogurt. Beat again until smooth. If frosting is too thick, add almond or cashew milk, one tablespoon at a time, until desired consistency is reached.
  6. Pipe the raspberry frosting on top of the cupcakes.
  7. Enjoy with some whipped cream if you’d like topped with raspberries.

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