Vanilla Berry Cupcakes with Vanilla Bean Pastry Buttercream

4.7 from 19 reviews


  • For the cupcakes:
  • 2 cups almond flour
  • 1/2 cup maple sugar
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2 eggs, at room temperature
  • 1/4 cup ghee
  • 1/4 cup full fat coconut milk
  • 1 teaspoon vanilla extract
  • For the vanilla bean pastry buttercream:
  • 3/4 cup pastry cream* (completely cooled)
  • 1 cup (2 sticks) unsalted grass fed butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon full fat coconut milk
  • 1 cup organic powdered sugar
  • For toppings:
  • 1/3 cup raspberries
  • 1/3 cup blueberries
  • 1/3 cup blackberries
  • powdered sugar, for garnish (optional)
  • mint leaves, for garnish


    For the cupcakes

    1. Preheat the oven to 350°F. Line muffin tin with 10-11 paper liners.
    2. In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
    3. In a medium bowl, whisk together the eggs, ghee, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
    4. Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups (or silicone muffin cups). Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.

    For the buttercream frosting

    1. (Make pastry cream if you haven’t already and let cool completely) Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better. Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
    2. Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped.
    3. Lastly, add pastry cream and whip for another 1-2 minutes on high speed until completely combine and thick. If not using immediately, store in a closed container in the refrigerator for up to 1 week. For the best consistency, bring the buttercream to room temperature and rewhip it in a stand mixer before using.

    Build the cupcake

    1. Frost each cupcake, top with however many berries you prefer and sprinkle with a bit of powdered sugar on top and also a mint leaf!
    2. Store in fridge but be sure to let come to room temperature before serving to soften the frosting!

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