Dessert for 5
Blueberry Cream Cupcakes
Tender coconut flour cupcakes fold in frozen blueberries and bake until set, then receive a topping of fresh berries.
$3.85for 4 servings
$0.96 per serving$3.85 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
- 30 minstart to table
- Easydifficulty
- 5servings as written
- $typical cost tier
AmericanVegetarianDairy-freeGluten-freeKid-friendlyBudgetDessertsSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Shredded coconut$0.30/oz typical | 1.5 oz | $0.45Typical price |
| Eggs$0.30 each typical | 3 | $0.90Typical price |
| Frozen fruit$0.18/oz typical | 5 oz | $0.90Typical price |
| Berries$0.40/oz typical | 1 oz | $0.40Typical price |
| Total for the servings shown | $4.82 | |
Pantry staples you likely have
Salt and pepperBaking powder and sodaSyrups, molasses, powdered sugarCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoa
Not included in the cost.
Ingredients
- 1/2 cup coconut flour
- 1/4 tsp celtic sea salt
- 1/4 tsp baking soda
- 3 eggs
- 1/2 cup agave nectar
- 1/2 cup grapeseed oil
- 1 tbsp vanilla extract
- 1 cup frozen blueberries
- fresh blueberries
Steps
- Heat the oven to 350 F and grease five muffin cups with grapeseed oil.
- Whisk the eggs, agave, grapeseed oil, and vanilla in a medium bowl.
- Stir the coconut flour, salt, and baking soda into the wet mixture.
- Fold in the frozen blueberries and divide the batter among the muffin cups.
- Bake for 18 to 20 minutes, until the centers are firm and a toothpick comes out clean.
- Cool the cupcakes for 5 minutes, then top them with the fresh blueberries.
Main ingredient on sale this week? See what to make with eggs on sale.
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Collections with this recipe
Kid-friendly American 30-minute desserts 422Dairy-free American 30-minute desserts 246Gluten-free American 30-minute desserts 186Dairy-free American desserts 541