FOOD

Raspberry and Lemon Magnesium Cupcakes Recipe

February 27th, 2019

Two surprises are hiding inside these cupcakes: a juicy raspberry tucked into the center, plus a scoop of lemon- and raspberry-flavored magnesium powder. You get an extra dose of an essential element your body needs to function properly wrapped up in a sweet treat. What could be better? And you’ll love the pretty pink frosting that gets its hue from a sprinkle of beet powder. To make these treats keto, just use monkfruit syrup in place of maple syrup, and use Swerve’s confectioners sugar in the frosting.

Raspberry and Lemon Magnesium Cupcakes

Yield: 12 cupcakes
Active Time: 15 minutes
Total Time: 35 minutes

Ingredients

For the cupcakes:
¼ cup coconut oil, melted
Zest and juice of ½ lemon
¾ cup unsweetened almond milk
½ cup maple syrup
1 teaspoon vanilla extract
2 cup almond flour
¼ cup coconut flour
6 scoops Garden of Life Whole Food Magnesium Powder, Lemon and Raspberry
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
12 raspberries

For the frosting:
1 stick dairy-free butter, room temperature
4 cups powdered sugar
2 tablespoons beet powder
1 teaspoon vanilla extract
3 to 4 tablespoons unsweetened almond milk

Instructions


Make the cupcakes:
Preheat oven to 350°F and place paper liners in a cupcake tray. Whisk coconut oil, lemon zest and juice, almond milk, maple syrup, and vanilla in a large bowl. Stir in almond flour, coconut flour, magnesium powder, baking powder, baking soda, and salt until just combined. Use an ice cream scoop to divide batter evenly among the cups, then push down 1 raspberry into the center of each cupcake. Bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely before frosting.

Make the frosting:
While the cupcakes cool, make the frosting. Use a hand mixer to whip butter in a large bowl until smooth. Add powdered sugar, beet powder, vanilla extract, and 2 tablespoons milk and whisk until smooth. If frosting is too dry, add more milk 1 tablespoon at a time. Frost cupcakes and serve.

Recipe credit: Angela Gaines

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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