Pineapple Pecan Cupcakes {Gluten-Free}
A fruity and nutty nutritious cupcake made with a gluten-free flour combination. These cupcakes would be perfect for a mid-morning brunch, bridal or baby shower. Use the frosting or enjoy them without.
Equipment
- muffin tin
- Hand beater or stand mixer
Ingredients
For the cupcakes
- ½ cup full-fat coconut milk or unsweetened dairy-free milk of choice I used almond milk
- 1 teaspoon white vinegar or apple cider vinegar
- 1½ cups brown rice flour
- 1½ cup almond flour
- ¾ cup monk fruit or coconut sugar
- ¼ cup tapioca flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 eggs room temperature
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 14-ounce can crushed pineapple, drained (see note)
- ¾ cup pecans roughly chopped (plus more for garnish if desired)
For the cream cheese frosting
- 1/2 cup grass-fed better room temperature sub vegan butter for dairy-free
- 1/2 cup coconut oil room temperature
- 1/3 cup cream cheese room temperature
- 1 cup powdered monk fruit or use regular powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Line a muffin tin with cupcake liners.
- In a medium bowl, mix the dairy-free milk and vinegar. Whisk and set aside.
- In a large bowl or stand mixer, mix the brown rice flour, almond flour, monk fruit, tapioca flour, baking powder, baking soda, and salt. Stir to blend.
- To the bowl with the milk and vinegar mixture, add the eggs, maple syrup, and vanilla extract. Whisk. Add the pineapple whisk again until everything is combined.
- Pour the wet ingredients into the bowl with the flour mixture and beat on medium speed. Fold in the chopped pecans. Give the batter a good stir with your spatula. Let the batter rest for 20 minutes.
- Transfer the batter to the muffin tin, filling each cup about ⅔ to the way to the top (about a heaping ¼ cup each). Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the muffin tin for 10 to 15 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, combine the grass-fed butter, coconut oil, and cream cheese in a large bowl. Using a hand beater, stand mixer, or hand blender with the whisk tool, beat until fluffy, about 30 seconds. Scrape down the sides of the bowl. You can also whisk by hand if needed. Add the powdered monk fruit and vanilla extract and beat again. Give the frosting a good stir with your spatula. Frost the cupcakes immediately, or put the frosting in the refrigerator for 10 minutes for a firmer texture.
Notes
You can also use 14 ounces of fresh pineapple and process in your food processor until a crushed consistency is reached