Cupcakes [The Party Pop Remix]

Light, fluffy cupcakes that bring the celebration without the sugar crash. These beauties are perfect for birthdays, school parties, or anytime you need a sweet treat.

Makes

12 cupcakes

Total Time

55 min (14 min prep)

Ingredients

Dry Ingredients:
2 cups (240g) cassava flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt

Wet Ingredients:
3/4 cup (144g) allulose or coconut sugar
1/3 cup (75ml) coconut oil, melted
2 large eggs (pasture-raised preferred)
2/3 cup (160ml) unsweetened almond milk
1/4 cup (80g) raw honey
2 tsp (10ml) vanilla extract

Make it Good For The Gut (Optional)

Replace 1/4 cup almond milk with plain kefir for live probiotics and enhanced moisture that creates extra tender cupcakes. Add 2 tbsp ground flaxseed to the dry ingredients for omega-3 fatty acids and prebiotic fiber. Include 1 tbsp apple cider vinegar to naturally activate the baking powder and support digestive health. Use fermented vanilla extract if available for additional probiotic benefits.

Remix Options

Flour Swaps: Use 1 3/4 cups (210g) oat flour for nutty flavor or 2 1/4 cups (270g) almond flour for protein boost. Sugar Alternatives: Replace allulose and honey with 3/4 cup (225g) pure maple syrup (reduce almond milk by 3 tbsp). Chocolate Cupcakes: Replace 1/4 cup flour with unsweetened cocoa powder for rich chocolate version. Lemon Zest: Add zest of 2 lemons for bright citrus flavor that pairs beautifully with vanilla. Berry Burst: Fold 1/2 cup (75g) fresh blueberries or diced strawberries into batter. Funfetti Style: Add 3 tbsp natural rainbow sprinkles for celebration vibes. Mini Cupcakes: Use mini muffin tin, bake 12-15 minutes for bite-sized treats.

Good To Know

Mixing Technique: Don’t overmix batter – cassava flour can become gummy if overworked. Fold ingredients just until combined for light, airy texture. Even Filling: Use ice cream scoop or 1/4 cup measure to divide batter evenly among muffin cups for uniform cupcakes. Doneness Test: Toothpick should come out with just a few moist crumbs, not wet batter. Tops should spring back lightly when touched. Storage: Store unfrosted cupcakes covered at room temperature 3 days or freeze up to 3 months. Frosting Tips: Cool completely before frosting to prevent melting. Make-Ahead: Cupcakes can be made 1 day ahead and stored covered, or batter can be refrigerated overnight and baked fresh.

steps

Prep:

Preheat oven to 350F (177C). Line 12-cup muffin tin with paper liners or grease wells thoroughly with coconut oil.

Mix Dry:

In large bowl, whisk together cassava flour, baking powder, and salt until well combined and no lumps remain.

Mix Wet:

In separate bowl, whisk melted coconut oil, honey, allulose, eggs, almond milk, and vanilla extract until smooth and well combined.

Combine:

Gently fold wet ingredients into dry ingredients until just combined – don’t overmix. Batter should be slightly lumpy for best texture.

Fill:

Divide batter evenly among muffin cups, filling each about 2/3 full. Use ice cream scoop for uniform portions.

Bake:

Bake 18-22 minutes until tops are golden and toothpick inserted in center comes out with just a few moist crumbs.

Cool:

Cool in pan 5 minutes, then transfer to wire rack to cool completely before frosting. Store covered at room temperature up to 3 days.