These cupcakes are very easy to make and not overly sweet. If you can't do cane sugar, use maple sugar instead! The raspberries can be omitted if you would like plain vanilla cupcakes, or try other fruits such as blueberries or bananas (be sure to chop both of them finely if using). Frost them with Maple Buttercream Frosting that has been naturally colored with beet juice powder! The cupcakes pictured in these photos have also been decorated with a sprinkling of freeze-dried strawberry powder (raspberry powder works well too). These cupcakes taste best the day they are made, otherwise they begin to dry out.
Ingredients
Dry Ingredients
1½ cups
brown rice flour
½ cups
tapioca flour
½ cups
organic cane sugar
2 teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
fine sea salt
Wet Ingredients
1 cups
whole milk
½ cups
avocado oil
(or melted butter)
2 tablespoons
whole milk greek yogurt
2 large
eggs
2 teaspoons
vanilla extract
½ cups
crushed
frozen raspberries
