These Raspberry Mojito Cupcakes are so fun! They taste exactly like a fresh mojito drink but in cupcake form…. ?
They have a fresh Raspberry Cream center and are topped with a Mint Lime Frosting. SO much yumminess!!
Raspberry Mojito Cupcakes (V/GF)
Imagine a fresh raspberry mojito but in cupcake form! That's exactly what you get with these cupcakes. They have a raspberry cream center and are topped with a mint lime frosting. YUM!!
Frosting Ingredients:
• 2 medium avocados
• 1/2 cup maple syrup
• 1/2 cup coconut milk powder
• Juice from 1 Lime
• 2 tbsp fresh mint
• 2 tbsp corn starch
• 1 tsp vanilla
Cake Ingredients:
• 1 1/4 cup gluten free all purpose flour
• 1 1/4 cup almond flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup coconut sugar
• 2/3 cup coconut oil
• 1/2 cup applesauce
• 1 tbsp vanilla extract
• 3/4 cup water
Raspberry Filling:
• 2 1/2 cups fresh raspberries
• 1/4 cup pure maple syrup
• 1/8 cup lemon juice
• 2 tbsp water
• 1 tsp vanilla
• 2 tbsp corn starch mixed with 2 tbsp water
Instructions:
1. Preheat oven to 350 degrees F and line a jumbo sized cupcake tin to make 6 big cupcakes or 2 normal sized cupcake tins to make 12 regular cupcakes. I prefer making the 6 big cupcakes because they’re better for coring and filling the cake! Either one works fine though ? Set prepared tin aside and start making the frosting!
2. Combine all of the frosting ingredients into a food processor and process until smooth and creamy. Place in the refrigerator until redact for use. Letting it chill helps its firm up!
3. To make the cupcakes, add both of the flours, baking soda, baking powder and salt to a bowl and mix to combine,
4. In a separate bowl, add the coconut sugar and coconut oil and beat with an electric mixer until fully combined.
5. Add the applesauce and vanilla and mix until combined.
6. Add the wet ingredients to the dry ingredients and mix together. Then add the water and mix until fully combined.
7. Pour batter evenly (3/4 full) into cupcake tins.
8. Bake for 20 to 25 minutes or until a tooth pick can be inserted in the middle and it comes out clean. Let cupcakes cool before coring and frosting.
9. In the meantime, make the raspberry filling.
10. In a medium sauce pan, add raspberries, maple syrup, lemon juice and water. Bring to a boil.
11. Once it boils, add vanilla and corn starch mixture. Reduce heat and let cook until mixture thickens, about 3 minutes.
12. Remove from heat and set aside to cool and thicken more.
13. Once the cupcakes have cooled completely, remove a small amount of the center part of the cupcake using an apple corer, melon baller, small knife, or a small spoon. You want to go about 3/4 of the way down into the cupcake so you still have enough of a base to hold it together.
14. Fill the middles with 1 or 2 spoonfuls of raspberry filling. Then, frosting the tops of the cupcake with the frosting and enjoy!!! They’re best fresh but will keep for up to 4 days stored in the refrigerator.
