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Maple Caramel Pistachio Cupcakes

Posted by Fernanda Catalan on
Maple Caramel Pistachio Cupcakes

Super fluffy maple vanilla cupcakes, that are topped with a decadent cashew buttercream frosting. The frosting contains dates and chopped pistachios, giving it a subtle caramel-esque flavor which pairs amazingly with the maple cupcake.

Created in partnership with @danishealthyeats.



  • 1/3 cup tapioca flour

  • 1/2 cup white rice flour* See notes

  • 3/4 cup almond flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp sea salt

  • 1 1/2 tsp vanilla

  • 1 tsp apple cider vinegar

  • 1/4 cup maple syrup

  • 1/4 cup coconut sugar

  • 3 Tbsp O-Live & Co Olive Oil

  • 2 tbsp Non-Dairy Yogurt (Can sub 1 more tbsp olive oil)

For the frosting:

  • 1 1/2 cups soaked cashews

  • 1/2 cup Coconut cream (or solid part from canned coconut milk)

  • 1/2 cup pitted soft dates

  • 3 tbsp O-Live & Co olive oil

  • 1/4 tsp lemon zest

  • 1-2 tbsp maple syrup (Taste as you go)

  • 2 Tbsp lemon juice

  • 1 tsp vanilla

  • 1/4 tsp sea salt

  • 1/3 cup chopped pistachios

How to:

  1. Preheat your oven to 350F. Line a cupcake tin with liners and set aside.

  2. Whisk together the flours, baking soda and powder, and sea salt in a small bowl.

  3. In another bowl, combine the rest of the ingredients, whisking until completely smooth. Slowly incorporate the wet into the dry.

  4. Divide the batter evenly amongst the cupcake liners. Bake for 15-18 minutes or until set. Remove from the oven and allow to cool.

  5. To make the frosting, combine all ingredients besides the pistachios, in a food processor or blender, scraping down the sides as you go, until you reach frosting consistency. Then, fold in the pistachios (leaving some to top the cupcakes with!) Frost the cupcakes as desired. Enjoy!


*Note: You can sub more almond flour rather than using white rice flour. However, the white rice flour gives these a really chewy, fluffy, texture! If you do sub more almond flour use the measurements, 1 cup almond flour & 1/2 cup tapioca.


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