When I came up with this cupcake recipe, I had a serious sweet tooth. Cake wasn’t enough, even with extra frosting. I wanted something more flavor-packed and indulgent. That’s exactly what these Peachy Caramel Cupcakes are: full of flavor and absolutely luxurious!
The cakes are infused with natural peach juice, giving them the perfect burst of juicy, sweet peach flavor.
They’re topped with naturally sweetened coconut frosting and drizzled with homemade caramel.
Peachy Caramel Cupcakes with Coconut Frosting
The cakes are infused with natural peach juice, giving them the perfect burst of juicy, sweet peach flavor. They're topped with naturally sweetened coconut frosting and drizzled with homemade caramel.
- 1 1/4 cups gluten free all purpose flour
- 1 1/4 cups almond flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut sugar
- 2/3 cup coconut oil
- 2 flax-eggs *see notes
- 1 tbsp vanilla extract
- 3/4 cup peach juice (I use Santa Cruz Organic’s Brand)
- 2 14 oz cans coconut cream, chilled over night (Use the hardened cream only, not the liquid)
- 2-4 tsp maple syrup
- 1 tsp vanilla
- 1/4 cup coconut cream or milk (full fat)
- 1/4 cup coconut sugar
Preheat oven to 350 degrees F and line two cupcake tins with paper liners.
In a bowl, mix both of the flours, baking soda, baking powder and salt together.
In a separate bowl, add the coconut sugar and coconut oil and beat with an electric mixer until fully combined.
Add the flax-eggs and vanilla and mix until combined.
Add the wet ingredients to the dry ingredients and mix together. Then add the peach juice and mix until fully combined.
Divide batter evenly (3/4 full) into cupcake tins.
Bake for 25 minutes or until a tooth pick can be inserted in the middle and it comes out clean. Let cupcakes cool before frosting.
In the meantime, make the frosting. Beat the coconut cream with an electric mixer for a few minutes until creamy. Slowly add the maple syrup and vanilla while beating. Let chill in the refrigerator until ready for use.
To make the caramel, mix the coconut cream and coconut sugar over medium-high heat. Let simmer until it starts to thicken, about 10-15 minutes. Set aside to cool (it will thicken more the more it cools)
Frost the cooled cupcake and drizzled with caramel. Enjoy! I recommend frosting as you eat the cupcakes rather than frosting all 12 cupcakes right away. Keep Cupcakes covered at room temperature for up to 4-5 days.
NOTES: To make flax eggs, whisk together 2 tbsp of ground flax seeds and 6 tbsp of water and let sit for 5-10 minutes.
If you like this recipe, then these might spark your interest: Vanilla Cupcakes filled with Pecan Caramel and drizzled with Maple Frosting, Chocolate Potato Cake with Chocolate Avocado Frosting and Lemon Meringue Cupcakes.