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  • 3/4 cup almond flour
  • 1/3 cup + 3 tablespoons Badia Arrowroot Flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon Badia Salt
  • Zest from one organic lemon (about 1 tablespoon)
  • 1/2 cup (1 stick) grass fed unsalted butter, melted and cooled
  • 3/4 cup maple syrup
  • 2 large eggs, at room temperature
  • 1 teaspoons Badia Pure Vanilla Extract
  • 1/2 cup coconut cream


  • 1 cup unsalted butter, room temperature
  • 1/2 cup raw honey
  • 2 Tsp Badia Pure Vanilla Extract
  • 4 Tbsp Badia Arrowroot Flour
  • 4 Tbsp coconut flour
  • 2-3 tablespoons blackberry puree {see below for recipe or use blackberry jam}
  • 1/4 tsp Badia Sea Salt


  • 12 blackberries
  • Blackberry puree:
  • 1/4 cup of fresh or frozen blackberries
  • 2 tablespoons honey
  • 1/2 teaspoon Badia Lemon Juice



  • Preheat the oven to 350° F degrees
  • Line a 12-cup cupcake/muffin pan with cupcake liners
  • Set aside
  • In a medium sized bowl, stir together the flours, baking powder, salt, and lemon zest until thoroughly combined
  • Set aside
  • In a large bowl whisk butter, maple syrup, eggs, vanilla and coconut cream together until smooth
  • Add the flour mix into the butter mix and stir until just combined; do not over mix
  • The batter will be very thick like pudding
  • Divide the batter between 12 liners in your cupcake pan
  • Bake for 18 minutes, or until a toothpick inserted in the center comes out clean
  • Allow to cool completely before frosting


  • In a mixing bowl, combine everything except the blackberry puree
  • Blend with an electric mixer or hand mixer on medium until well combined
  • Drop in blackberry puree by tablespoons while mixing on high
  • Mix until whipped together
  • Put into a piping bag and top cupcakes
  • Add a single blackberry to frosting
  • Store in refrigerator covered for up to 2-3 days

Blackberry puree:

  • Add all ingredients to blender and puree
  • Add to a small saucepan and simmer for 8-10 minutes until thickens
  • Remove from heat and let cool before using.
  • Store extra covered in refrigerator up to 1 week

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