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Mini Raspberry Cupcakes


This gluten-free recipe from vegetarian cookbook Little Green Kitchen can be made with fresh or frozen raspberries and includes hints of coconut, banana and almonds.

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Published this month, Little Green Kitchen: Simple vegetarian family recipes is the fifth cookbook by Stockholm-based couple David Frenkiel and Luise Vindahl, authors of the vegetarian food blog Green Kitchen Stories. It includes more than 70 recipes said to be created with kids’ palates in mind.

Mini Raspberry Cupcakes

Makes 24 mini cupcakes or 12 regular
Active preparation: 25 minutes
Start to finish: 40 minutes

These mini muffins are really delicious and moist, with hints of coconut, banana, almonds and cardamom. It’s one of our go-to recipes that we change slightly every time. They are only sweetened with fruit and entirely gluten-free, yet they are sweet and have a delightfully soft crumb. If you are allergic to nuts, you can replace the almond flour with 100g (½ cup) toasted sunflower seeds that have been ground into a flour.


Dry ingredients:
100g (1 cup) almond flour
120g (/¾ cup) rice flour
45g (½ cup) desiccated (dried shredded) coconut
2 tsp baking powder
1 tsp freshly ground cardamom
1 tsp vanilla extract
1 pinch salt

Wet ingredients:
14 soft dates (150g), pitted (if using dried dates, soak them for an hour)
1 ripe banana, peeled and cut into large chunks
4 tbsp coconut oil or butter, at room temperature
180 ml (¾ cup) plain unsweetened yoghurt
3 eggs
24 raspberries (fresh or thawed frozen)

Berry frosting:
70g raspberries (or strawberries), fresh or thawed frozen
3-4 soft dates, pitted
200g cream cheese


Preheat the oven to 200C (400F). Grease a 24-hole mini muffin tin (or 12-hole if making regular) and line it with baking parchment or paper muffin cases. Alternatively, use a silicone muffin tin.

Place all of the dry ingredients in a bowl, stir together and set aside.

Add the dates to a food processor and blend on high speed. When smooth, add the banana and coconut oil and blend again. Finally, add the yoghurt and eggs, then blend until smooth and thoroughly combined.

Pour the wet ingredients into the bowl with dry ingredients and stir together. Drop the batter into the muffin tins, then place 1-2 raspberries in the centre of each muffin and cover with some more batter. Bake for 10-12 minutes for mini cupcakes (or 17–20 minutes if making regular ones) or until golden and just set.

Prepare the frosting while the muffins are in the oven. Mix the raspberries and dates in a food processor or with a hand-blender until completely smooth. Whisk the berry mixture together with the cream cheese in a medium-sized bowl until pink and smooth. Scoop the frosting into a piping bag. Place it in the refrigerator for at least 20 minutes to firm up.

Let the muffins cool completely before piping the frosting on top. Serve immediately or store in the fridge.

Vegan version: For a vegan version soak 3 tbsp chia seeds in 9 tbsp water for 15 minutes, stir around and use instead of the eggs. And use a plant-based yoghurt and cream cheese.

This is an edited extract from Little Green Kitchen by David Frenkiel & Luise Vindahl, published by Hardie Grant Books, RRP $39.99, and available in stores nationally. Photographer: © David Frenkiel

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