Cupcakes with Raw Buttercream Frosting

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.

cupcakes with raw buttercream frosting

animal-based plantain flour pancakes

What you need to make Cupcakes with Raw Buttercream Frosting

Ingredients:

For the cupcakes:

For the raw buttercream frosting:

Equipment:

(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.

raw buttercream frosting

How to make Cupcakes with Raw Buttercream Frosting

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

raw buttercream frosting

cupcakes with raw buttercream frosting

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.

raw buttercream frosting

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.

raw buttercream frosting

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.

raw buttercream frosting

animal-based banana pudding

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.

raw buttercream frosting

cupcakes with raw buttercream frosting

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

cupcakes with raw buttercream frosting

Cupcakes with Raw Buttercream Frosting

These cupcakes are made using plantain flour, applesauce, eggs, ghee, vanilla, and sea salt and are topped with raw buttercream frosting.
Tried this recipe?Mention @ashrothstein or tag #asheats!
Prep Time30 mins
Cook Time20 mins
Resting Time30 mins
Total Time1 hr 20 mins

Ingredients

For the raw buttercream frosting:

Instructions

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

  • Preheat your oven to 350 degrees.

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.

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.

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

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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