Raspberry Cream Cupcakes

These delicious Raspberry Cream Cupcakes are an indulgent and guilt-free dessert option for those looking for a sweet treat without compromising their health goals. Made with whole ingredients like wholemeal spelt flour, a good quality coconut oil and delicious pear puree. These cupcakes are a perfect way to satisfy your sweet tooth while providing valuable nutrients. With their sweet and fruity flavour, they're a crowd-pleaser that can be enjoyed by all ages. Plus, they're easy to make, meaning you can whip up a batch in no time for a special occasion or just a mid-week treat.

DIETARY: VEG, NF

ALLERGENS: Eggs, Wheat, Dairy

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 36

PREP: 30 mins

COOK: 20 mins

EQUIPMENT: High-speed food processor

INGREDIENTS:

CUPCAKES 

1 ¼ cups (185g) wholemeal spelt flour 

1 tsp (4g) baking soda 

½ tsp (2g) baking powder 

¾ cup (105g) coconut sugar 

3 eggs 

½ cup (125ml) milk of choice 

1 tsp (5ml) vanilla extract 

2 tbsp (40ml) coconut oil, melted 

1/3 cup (90g) pear puree 

1 cup (160g) raspberries, fresh or frozen 

CREAM CHEESE FROSTING 

2/3 cups (160g) unsalted butter, softened 

2 cups (500g) cream cheese, softened 

1/3-½ cup (80-125ml) maple syrup 

2 tsp (10ml) vanilla extract 

1 tsp (5ml) lemon juice 

METHOD:

1. Preheat the oven to 180°C. 

2. Line 3 mini muffin trays with muffin holders or use silicon muffin trays. 

3. Place all dry ingredients in a food processor and process to combine. 

4. Slowly add eggs, milk, vanilla extract, coconut oil, pear puree and raspberries to the mixture and process on medium-high speed until smooth consistency is reached. Alternatively, gently stir in the berries instead of processing them. 

5. Place 1-2 tbsp of batter in the prepared mini muffin trays and bake for 20 mins or until a cake tester comes out clear. 

6. To make the frosting, place all the ingredients into the food processor and mix well until combined and creamy. Store in the fridge until using. Alternatively, you can make the frosting in a stand mixer with a whisk attachment.

7. Once cupcakes have cooled completely, place frosting into a piping bag and pipe little swirls onto each cupcake. Decorate with raspberry halves, heart shaped toppers or rose petals. 

STORING LEFTOVERS:
Store in an airtight container in the fridge for up to a week or freeze for up to 4 months. 

TIPS:

• Prep tips: 
  To reduce prep time, bake the cupcakes as a sheet cake in a baking tray, allow to cool completely, then spread evenly with cream cheese frosting and cut into slices. 

• Allergies: 
  For a gluten-free version: Swap wholemeal spelt flour for a gluten-free flour mix or brown rice flour. 
  For a dairy-free version: Swap milk for coconut, oat or soy milk and use a different icing such as chocolate ganache or sweet potato chocolate frosting. 
  For an egg-free version: Swap eggs for a store-bought egg replacer or use a flax or chia egg (1 egg = 1 tbsp flaxseed or chia meal + 3 tbsp water). 

• Easy ingredient swaps: 
  Swap pear puree for apple puree or fruit puree of choice. 

• Baby-friendly version: 
  Leave out coconut sugar and serve mashed or in finger food-sized pieces without the cream cheese frosting. 

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