Peanut Butter and Jelly Cupcakes

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • Cupcakes:
  • 1 cup Unsweetened Vanilla Almond Milk
  • 62g (¼ cup) Unsweetened Applesauce
  • 28g (2 tbs) Coconut Oil, melted
  • 2 tsp Vanilla Extract
  • 1 tsp Natural Butter Flavor
  • 80g (½ cup) Brown Rice Flour
  • 68g (½ cup) Quinoa Flour
  • 32g (⅓ cup) Almond Flour
  • 32g (¼ cup) Organic Corn Starch
  • 13g (2 tbs) Ground Flaxseed
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • Filling:
  • 6 tbs Strawberry Sauce (or you can use 100% fruit spread)
  • Frosting:
  • 120g (1 cup) Peanut Flour
  • 10 packets Natural Sweetener
  • ¾ cup Unsweetened Vanilla Almond Milk
  1. Instructions
  2. For the Cupcakes:
  3. Preheat the oven to 350 degrees and line a cupcake tin with 9 parchment liners or spray with cooking spray.
  4. In a stand mixer bowl with whisk attachment, add the almond milk, applesauce, coconut oil and extracts. Mix on low.
  5. In a small bowl, stir together the brown rice flour, quinoa flour, almond flour, corn starch, flax, baking powder, baking soda, and salt.
  6. Slowly add the dry ingredients to the mixing stand mixer, then increase speed to medium high and mix for 20 seconds. Scrape down the sides of the bowl and whip the mixture again for about 20 seconds. Scoop batter into the prepared cupcake tins and bake for ~21 minutes, or until the cupcakes spring back when tapped. Transfer cupcakes to a wire cooling rack to let cool completely.
  7. For the Filling:
  8. In a small bowl, stir together the strawberry sauce and food coloring. Pour into a piping bag with a circle tip and fill the cooled cupcakes.
  9. For the Frosting:
  10. In a large bowl, whisk together the peanut flour and sweetener.
  11. Stir in the almond milk. Let sit for ~5 minutes, add any more almond milk if you need it, then scoop into a piping bag and frost the cupcakes! Serve immediately or cover and refrigerate for later.
  12. Enjoy

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