Naked Cupcakes Recipe

Name: Naked Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups confectioners sugar; 1/2 cup almond flour (see Notes); 1/4 cup all purpose flour; 2 tablespoons cocoa powder; 1/8 teaspoon salt; 4 large egg whites, warmed to room temperature; 1 tablespoon plus 1/4 teaspoon applesauce; 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, warmed to room temperature; 6 ounces raspberries, fresh; Sifter; Whisk; Chinois or other fine mesh strainer; Wire rack; Cupcake pans

Servings: persons

1 1/4 cups confectioners sugar
1/2 cup almond flour (see Notes)
1/4 cup all purpose flour
2 tablespoons cocoa powder
1/8 teaspoon salt
4 large egg whites, warmed to room temperature
1 tablespoon plus 1/4 teaspoon applesauce
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, warmed to room temperature
6 ounces raspberries, fresh
Sifter
Whisk
Chinois or other fine mesh strainer
Wire rack
Cupcake pans

1
Prep:
2
Take your eggs and butter out of the refrigerator a couple of hours before you plan to prepare the batter.
3
Prepare the batter the night before you plan to bake the cupcakes, so it can chill overnight in the refrigerator.
4
Sift the dry ingredients together.
5
Preheat the oven to 350F.
6
Mix all the dry ingredients (the confectioners sugar, almond flour, all-purpose flour, cocoa powder, and salt) together by hand and sift them into a mixing bowl.
7
Add the egg whites and applesauce to the dry ingredient mixture.
8
Mix well.
9
Heat the butter in a saucepan over medium-high heat until it has thoroughly browned (it should be light caramel in color with dark burnt specks).
10
Using a chinois or other fine mesh strainer, strain the browned butter into the batter.
11
Use a hand whisk to mix until thoroughly combined.
12
Place the batter in the refrigerator and let it cool overnight.
13
Pour the batter into the greased cupcake pans, and place about 5 raspberries in the center of each cupcake.
14
Bake for 20 to 25 minutes at 350F or until the edges of the cupcakes are firm (the center may remain a little jiggly because of the moisture in the raspberries).
15
Cool thoroughly on a wire rack.
16
Store in an airtight box.
17
Based on the Chocolate Financier recipe from the French Pastry School

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/4 cups confectioners sugar, 1/2 cup almond flour (see Notes), 1/4 cup all purpose flour, 2 tablespoons cocoa powder, and more.

Yes, Naked 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.

That's it — enjoy your meal!

Naked Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions