Yellow Cupcakes (Gluten Free, Dairy Free)

Yellow Cupcakes (Gluten Free, Dairy Free)

Yellow Cupcakes (Gluten Free, Dairy Free) Recipe
Prep time
Cook time
Total time
Serves: 12
  • 2 tsp. organic vanilla extract
  • ½ tsp. baking soda
  • ¾ tsp. SweetLeaf® Stevia Extract
  • 6 Tbsp. Spectrum Organic Shortening
  • 1 16-oz can organic cannellini beans
  • 1 large pasture raised egg yolk
  • 12 Tbsp. Wholesome Sweeteners Organic Zero
  • 5 Tbsp. Bob’s Red Mill Organic Coconut Flour
  • 5 large pasture raised eggs
  • ½ tsp. Celtic sea salt
  • 1 ½ tsp. baking powder
  1. Preheat oven to 350 degrees F. Line a muffin tin with unbleached parchment liners and spray with cooking spray.
  2. Drain and rinse beans.
  3. Add beans, eggs, vanilla and salt to a food processor. Puree well.
  4. Cream shortening with stevia and erythritol until fluffy. Beat in bean/egg mixture.
  5. Add coconut flour, salt, baking soda and baking powder. Beat on high speed until fluffy.
  6. Spoon batter into lined muffin cups to ¾ full.
  7. Bake 25 minutes or until golden and springy to the touch.
  8. Let cool, frost and serve.
Let cupcakes stand 12-24 hours in an airtight glass container allow beany flavor to dissipate.

Nutrient Information Per Batch

1769.26 kcal Calories, 812.35 mg Calcium, 123.31 g Carbohydrate, 1267.28 mg Cholesterol, 113.71 g Total Fat, 34.46 g Fiber, 20.15 mg Iron, 265.56 mg Magnesium 3184.27 mg Potassium, 72.12 g Protein,96.06 mcg Selenium, 2310.07 mg Sodium, 6.85 g Sugars, 8.32 mg Zinc, 50.72g Saturated fat, 0 trans Fat, 41.64 g Monounsaturated fats, 16.71 g Polyunsaturated fats, 1462.64 IU Vitamin A, 0.76 mg Vitamin B6, 3.56 mcg Vitamin B12, 0 mg Vitamin C, 105.69 IU Vitamin D, 6.45 Vitamin E, 14.04 mcg Vitamin K, 437.42 mcg Folate,0.64 mg Vitamin B1(Thiamin),0.73 mg Vitamin B3(Niacin),1.46 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1013.48 mcg Lutein and Zeaxanthin, 0.36 g ALA, 0.01 g EPA, 0.11 gDHA,1472.6 mg Phosphorous, 2.5 mg Manganese, 6.46 mcg Alpha carotene, 39.96 mcg Beta carotene, 28.11 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber