Cinnamon Raisin Cupcakes with Cashew Cream Cheese Frosting is a recipe that tastes like a cinnamon roll in muffin form. These might taste like cupcakes, but they are healthy enough to eat for breakfast!
These Cinnamon Raisin Cupcakes are muffins in disguise as cupcakes. They taste like a cupcake but treat your body like a muffin – a muffin that is actually GOOD for you!
You know the drill – the larger than life muffins that come from the biggest box store. That taste amazing, but leave you with a belly ache and in need of a nap. These muffins were my childhood, but nowadays I am ready to switch these cupcakes in disguise out for a healthier option.
Preferably one that is packed with cinnamon raisin flavor and smothered in creamy frosting.
The base of these cupcakes is a whole-grain, naturally sweetened, gluten-free, dairy-free, super duper delicious, moist and flavorful muffin.
The muffin batter gets swirled with maple syrup, sweet cinnamon, and plump raisins for a cinnamon roll-esque flavor. Once they bake they get a sweet and slightly crunchy crust, a soft center, and make the entire house smell like cinnamon.
The frosting takes these muffins into healthy cupcake territory. While you are baking the Cinnamon Raisin Cupcakes, you want to soak your cashews in hot water so they will be ready for blending. Once your muffins are in the oven, grab your high-speed blender (its crucial for this recipe) and blend all the frosting ingredients into a creamy dreamy spreadable cream cheese flavored frosting.
Then slather it on thick to the tops of the cooled muffins. It is critical to let the muffins cool completely before frosting. If they are still warm, your frosting will melt right off the tops.
- 1/2 cup plus 1 tablespoon unsweetened applesauce
- 1/2 cup raisins
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 2 tablespoons avocado oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups gluten-free oat flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup raw cashews, soaked overnight
- 1/4 cup coconut butter
- 2 tablespoons coconut oil, melted (see notes)
- 1 tablespoon maple syrup
- 2-3 teaspoons lemon juice
- 1-3 tablespoons coconut milk
Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
In a bowl, whisk together all of the wet ingredients.
In another bowl, whisk together all of the dry ingredients. Add the wet ingredients into the dry and gently stir to combine.
Using a 1/3 cup measure, ladle the batter into the pan. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool on a baking rack.
Once the muffins are cooled completely, drain and rinse the soaked cashews. Add them to a high-speed blender along with the remaining frosting ingredients. Blend until completely smooth, scraping down the sides and using a tamper as needed. Frost the muffins and sprinkle with cinnamon sugar to garnish, if desired.
Melting coconut butter can be tricky. Microwave heat is too hot too fast and will burn the delicate butter. To melt the coconut butter try one of these methods: - If your coconut butter is in a glass jar, preheat the oven to 200 degrees, or as low as it will go. Remove the lid from the coconut butter and place it in the oven. Let it sit in the oven for 20 minutes, or until melted. - If your coconut butter is in a glass, plastic, or other jar, place the coconut butter, lid on, in a bowl. Fill the bowl with hot water, up to the neck of the jar, but not submerged. Let the coconut butter sit until melted. You may have to change the water periodically to keep it hot enough to melt the coconut butter.