Cupcakes with Raw Buttercream Frosting (Plantain Flour Muffins)

Prep time: 30 mins      Cook time: 20 mins      Rest time: 30 mins     Total time: 1 hr 20 mins

Makes: 6 medium cupcakes

These cupcakes are made using plantain flour, applesauce, eggs, ghee, vanilla, and sea salt and are topped with raw buttercream frosting.

What you need to make Cupcakes with Raw Buttercream Frosting

Note: If you follow me on Instagram, you know that I make “plantain flour muffins” somewhat often. This recipe (without the frosting) is what I use to make the muffins. I play with the ingredient amounts often, so the muffins you see pictured in my Stories are often a variation of this recipe, not the exact recipe. For example, sometimes I use green banana flour instead of plantain flour, yolks instead of the full egg, tallow instead of ghee, etc. I’ve received a few comments about how when a person makes this recipe, the consistency ends up “eggy” and looks different than my “bready” muffins. I created this recipe initially as a trial run for my daughter’s smash cake, so I made it more moist/eggy (and not as bready) to be less of a choking risk. Now that she’s a little older, she does fine with the bready consistency, and I prefer it, so that’s what I often make. To get a “bready” consistency, I usually add more flour, about 3/4-1 cup total per batch. I also almost always used egg yolks only since I tolerate them better than whites. Also, these muffins do not rise much, so the amount of batter you add to the liners is how large they will be.

Ingredients:

For the cupcakes:

• Plantain flour
• Applesauce
• Eggs
• Grass-fed ghee
• Vanilla
• Sea salt (ASHLEYR for 15% off)

For the raw buttercream frosting:

• Raw butter or grass-fed ghee
• Raw cream (ASHLEY20 for 20% off)
• Maple syrup
• Vanilla
• Sea salt (ASHLEYR for 15% off)

Equipment:

• Hand mixer
• Mixing bowl
• Frosting piping bag
• Cupcake baking pan
• Paper cupcake liners

(for the full recipe, scroll to the bottom)

Substitutions

For the frosting, pasteurized cream will work in place of raw cream and pasteurized butter will work in place of raw butter or ghee. If using either of these, the recipe will no longer be “raw.”

Raw honey (ASHLEYR for 10% off) or date syrup will work in place of maple syrup.

How to make Cupcakes with Raw Buttercream Frosting

If a visual will help, watch the Instagram Reel for this recipe.

Make the cupcake batter.

Add the cupcake ingredients to your mixing bowl and mix well with a spoon.

Note: the cupcakes are not sweetened. I prefer them this way because the frosting is sweet, and they’re tasty on their own topped with ghee or jam. If you’d like to sweeten your cupcakes, add maple syrup or honey to taste.

Bake the cupcakes.

Line your cupcake baking pan with paper cupcake liners and fill the liners with cupcake batter.

Bake at 350 degrees for 20-25 minutes or until the centers are cooked through.

While the cupcakes are baking, make the raw buttercream frosting.

Use this recipe here.

Frost the cupcakes.

Note: make sure the cupcakes are completely cooled before frosting, otherwise the frosting will melt.

Place the frosting inside your piping bag and frost the cupcakes.

The cupcakes will do fine at room temperature for a little while, but I recommend storing them in the fridge whenever possible.

Tips to make the best Cupcakes with Raw Buttercream Frosting

• Make sure the cupcakes are completely cooled before frosting, otherwise the frosting will melt.
• The cupcakes are not sweetened. I prefer them this way because the frosting is sweet, and they’re tasty on their own topped with ghee or jam. If you’d like to sweeten your cupcakes, add maple syrup or honey to taste.
• If you follow me on Instagram, you know that I make “plantain flour muffins” somewhat often. This recipe (without the frosting) is what I use to make the muffins. I play with the ingredient amounts often, so the muffins you see pictured in my Stories are often a variation of this recipe, not the exact recipe. For example, sometimes I use green banana flour instead of plantain flour, yolks instead of the full egg, tallow instead of ghee, etc. I have received a few comments about how when a person makes this recipe, the consistency ends up “eggy” and looks different than my “bready” muffins. I created this recipe initially as a trial run for my daughter’s smash cake, so I made it more moist/eggy (and not as bready) to be less of a choking risk. Now that she’s a little older, she does fine with the bready consistency, and I prefer it, so that’s what I often make. To get a “bready” consistency, I usually add more flour, about 3/4-1 cup total per batch. Also, these muffins do not rise much, so the amount of batter you add to the liners is how large they will be.

A few of my other favorite sweet eats:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Cupcakes with Raw Buttercream Frosting

Looking for some more easy sweet eats? Try one of these recipes:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

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