I adapted the “Vanilla Cake with Chocolate Frosting” recipe from Beachbody’s FIXATE cooking show for these scrumptious cupcakes! The only thing that’s really different about them is the shape and cooking time, so shoutout to Autumn & Bobby Calabrese for coming up with a dynamite recipe that helped me celebrate my birthday with a yummy treat, while sticking to my Ultimate Portion Fix eating plan. Win-win. This frosting is so divine, I will 100% make it for all of my future desserts. My biggest tip is to REALLY let your butter come to room temperature (like, for an hour) before you start baking!
Prep Time: 20 minutes
Cook Time: 25 minutes
Cool Time: 20 minutes
Total Time: 65 minutes
1 cup almond flour
½ cup coconut flour
2 tsp. baking powder, gluten-free
¼ tsp. sea salt (or Himalayan salt)
¾ cup unsalted organic grass-fed butter, softened, divided use (I buy Kerrygold, which is like $3 at Wegmans)
¾ cup coconut sugar
4 large eggs
¼ cup + 3 Tbsp. unsweetened almond milk, divided use (Pacific organic unsweetened is my favorite!)
1 tsp. pure vanilla extract
¼ cup raw honey (go for local!)
2⁄3 cup unsweetened cocoa powder, sifted
Preheat oven to 350° F.
Line your cupcake tin with liners.
Combine almond flour, coconut flour, baking powder, and salt in a medium bowl; mix well. Set aside.
Cream together ½ cup butter and coconut sugar in a medium mixing bowl; beat on medium speed for 1 minute.
Add eggs one at a time; beat until blended. This is an important step because it helps with the fluffiness of the cake!
Add ¼ cup almond milk and vanilla extract; beat until blended.
Add almond flour mixture to butter mixture; beat until creamy.
Spoon batter into the cupcake liners. Spread the cupcakes so that the tops are evenly flat. This dough won’t be as liquid-y as a store bought box mix might be, just so you’re prepared!
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack.
As the cupcakes bake and cool, prepare the frosting. Beat remaining ¼ cup butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.
Slowly add honey while beating on medium speed. Unless you have a buddy helping you, a stand mixer is helpful for this step.
Add cocoa powder and remaining 3 Tbsp. almond milk; beat until well blended, scraping bowl occasionally. Set aside.
Once the cupcakes have cooled, evenly spread each one with frosting.
Optional: I added sprinkles to a few of my cupcakes because sprinkles bring me joy. However, check the ingredients label. Not all sprinkles are gluten-free!
I kept my leftover cupcakes (some unfrosted, some frosted, and the extra frosting) covered in my fridge so they would stay fresh until I was ready to have them. Your frosting will have to come to room temperature again, so keep that in mind before serving!
Makes approx. 12 servings, 1 cupcake per serving
Ultimate Portion Fix Containers: 1.5 yellow, 1 blue, 2 tsp.