Blueberries and Cream Cupcakes Recipe

Name: Blueberries and Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Coconut Flour, Sifted; 1/4 teaspoons Celtic Sea Salt; 1/4 teaspoons Baking Soda; 3 whole Eggs; 1/2 cups Agave Nectar; 1/2 cups Grapeseed Oil; 1 Tablespoon Vanilla Extract; 1 cup Frozen Blueberries (for Cupcakes); 1 cup Heavy Cream; 2 Tablespoons Agave Nectar; 1 pint Fresh Blueberries (for Decorating)

Servings: persons

1/2 cups Coconut Flour, Sifted
1/4 teaspoons Celtic Sea Salt
1/4 teaspoons Baking Soda
3 whole Eggs
1/2 cups Agave Nectar
1/2 cups Grapeseed Oil
1 Tablespoon Vanilla Extract
1 cup Frozen Blueberries (for Cupcakes)
1 cup Heavy Cream
2 Tablespoons Agave Nectar
1 pint Fresh Blueberries (for Decorating)

1
In a small bowl, combine coconut flour, salt and baking soda.
2
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
3
Mix dry ingredients into wet, blending with a hand mixer.
4
Gently fold in frozen blueberries.
5
Scoop batter one heaping 1/4 cup at a time into a paper lined cupcake tin.
6
Bake at 350 degrees for 20-25 minutes.
7
Cool 1-2 hours and then top with Whipped Cream Frosting.
8
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
9
Serve!
10
!
11
For frosting: Place the cream and agave in a large (and if possible deep) bowl.
12
Whip with a hand blender until stiff peaks form

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Coconut Flour, Sifted, 1/4 teaspoons Celtic Sea Salt, 1/4 teaspoons Baking Soda, 3 whole Eggs, and more.

Yes, Blueberries and Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberries and Cream Cupcakes

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