healthy
Pineapple Turmeric Cupcakes with Coconut Frosting
These Pineapple Turmeric Cupcakes are a healthy tropical treat with a superfood sunshine glow and fluffy-sweet coconut frosting!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
6
- 1 cup crushed pineapple
- 8 pitted medjool dates
- 1/2 cup light coconut milk ((or any non-dairy milk))
- 1+1/4 cup oat flour
- 1 tbsp baking powder
- 1/2 tsp turmeric
- Cream from a 15-oz can of full-fat coconut milk, chilled ((*see note))
- 1-2 tbsp sweetener of choice
- Unsweetened shredded coconut
Instructions
- 1
Preheat the oven to 350F.
- 2
In a blender, combine the pineapple, dates, and coconut milk. Blend on high until well combined.
- 3
Add the oat flour, baking powder, and turmeric. Blend very briefly just to combine.
- 4
Divide into 6 lightly greased muffin cups filling each 3/4 of the way. Smooth the tops.
- 5
Bake for 25 minutes at 350F.
- 6
Remove from the oven and cool completely.
- 7
For the frosting, whisk/beat together the coconut cream and sweetener until light and smooth.
- 8
Frost your cooled cupcakes, top with shredded coconut, and enjoy!