Coconut Rose Mini Cupcakes

Name: Coconut Rose Mini Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 24
Ingredients: pecan flour; organic gluten free flour; organic coconut sugar; baking powder; oat milk; avocado oil; mineral water; purée banana; flax egg; ground flaxseed; water; pure rose nectar; vegan cream cheese; coconut whipped cream

15 mins prepServes 24

These healthy and delicious vegan and gluten-free coconut rose mini cupcakes are a perfect treat for Valentine's Day. With a delightful combination of pecan flour, gluten-free flour, coconut sugar, and a hint of rose nectar in the frosting, these cupcakes are both tasty and festive.

24 servings

Checkout experience

Shop ingredients

Instructions

1: Preheat your oven to 350°F.

2: Combine all the dry ingredients in one bowl.

3: Add all the wet ingredients to the dry mixture and mix well.

4: Grease a cupcake pan with coconut oil or avocado oil.

5: Pour the batter into the cupcake pan.

6: Bake for 25 minutes.

7: Cool down the cupcakes before adding the icing.

8: For the frosting, mix vegan cream cheese and coconut whipped cream until smooth and creamy.

9: Add 1 teaspoon of pure rose nectar to the frosting.

10: Prepare a piping bag and start decorating the cupcakes.

View original recipe

Coconut Rose Mini Cupcakes

What you need

Instructions

More recipes

No-Bake Hojicha Brownies

3-Layer Summer Frozen Yogurt Bark

Dark Chocolate Pomegranate Bites

No-Bake Pecan Brownies

Coconut Chocolate Berry Tart

Healthy Chocolate Bites

Probiotic Kiwi Dark Chocolate Bark

Salted Almond Collagen Energy Truffles

High-Protein Chocolate Truffles

Gut-friendly meal prep that’s as vibrant as spring

Frozen Raspberry White Chocolate Bites

Superfood Blueberry Quinoa Dark Chocolate Clusters