Pecan Pie Cupcakes with
Cream Cheese Frosting
1 cup blanched almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1 tbsp ground cinnamon
3 large eggs
1/2 cup yacon syrup
1 tbsp vanilla extract
1 cup pecans, coarsely chopped
3/4 cup heavy cream
8 oz cream cheese, at room temperature
1/4 cup agave nectar
1. Preheat the oven to 350°F. Line 11 muffin cups with paper liners.
2. In a large bowl, combine the flours, baking soda and cinnamon.
In a medium bowl, whisk together the eggs, yacon and vanilla.
Blend the wet ingredients into the flour mixture with a handheld mixer until
thoroughly combined, then stir in the pecans.
3. Scoop 1/4 cup of batter into each muffin cup. Bake 15-20 minutes,
until a toothpick comes out of the center of a cupcake with just a few moist crumbs attached.
Let the cupcakes cool in the pan for 1 hour.
4. In a deep bowl, whip the cream with a handheld mixer until stiff peaks form.
In a separate larger bowl, whip the cream cheese and agave nectar
until well combined. Using a rubber spatula, gently fold the whipped cream
into the cream cheese mixture. Use immediately or store in a
glass jar in the refrigerator for up to 2 days.
Yield: 11 cupcakes, 2 cups frosting.
Analysis for 1 cupcake with 1 tbsp frosting:
221 calories, 5.5g protein, 18.5g fat (3.5g saturated),
2.5g fiber, 14.5g carbohydrate, 55 mg sodium
Reprinted from Gluten-Free Cupcakes:
50 Irresistible Recipes Made with Almond and
Coconut Flour by Elana Amsterdam, © 2011.
Published by Celestial Arts,
an imprint of Ten Speed Press and the Crown