Peach (or apple) Cupcakes

7 Aug

Part 4 of my “What to do with crappy peaches” experiment. Boyfriend’s favorite, and a close runner-up to the cookies, IMHO. I used frozen raspberries for a little zing to complement the subtle peach flavor.


Peach Cupcakes
Raspberry & Coconut
Makes 10

Dry Ingredients:

  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Wet Ingredients:

  • 1 puree’d peach or 1/2 c. applesauce
  • 3 eggs, gently beaten with a fork
  • 1 T honey
  • 3 T coconut oil or butter
  • 1 teaspoon vanilla extract

Mix-ins:

  • 1 cup of fresh or frozen raspberries

Preheat oven to 375 degrees.  In a medium size bowl, mix dry ingredients with a fork until all lumps are gone.  In a separate bowl, whisk together the wet ingredients.  Add wet to dry and mix well, then gently fold in the berries.

In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin.  Bake for 30-40 minutes, until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin.

Optional: frost with coconut butter, allowing the warm muffins to melt the “frosting” so it cools as a hard shell.  These are best enjoyed at room temperature, and like most coconut flour baked goods, better the next day!

3 Responses to “Peach (or apple) Cupcakes”

  1. Carla August 30, 2011 at 11:36 AM #

    These look very nice indeed. I’ve ended up with very dodgy batches of nectarines recently, so this is a perfect way to get rid of them. I guess they’re just coming out of season now Thank you for posting this! 🙂

  2. Kendra December 3, 2011 at 12:01 PM #

    I made these for breakfast today. Used homemade applesauce (had a ton of apples to deal with) and used frozen blueberries instead of raspberries. Turned out wonderful! Thinking bout making another batch and freezing, think they’d keep very well?

    • raspberryandcoconut December 6, 2011 at 5:17 PM #

      Anything made with coconut flour tends to keep well in the freezer!

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