Blueberries and Cream Cupcakes

READY IN: 30mins
SERVES: 4-6
YIELD: 9 cupcakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine coconut flour, salt and baking soda.
  • In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
  • Mix dry ingredients into wet, blending with a hand mixer.
  • Gently fold in frozen blueberries.
  • Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
  • Bake at 350° for 20-25 minutes.
  • Cool 1-2 hours and then top with Whipped Cream Frosting.
  • Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
  • Serve.
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