Mini cupcakes are the perfect treat for any occasion! Adorable and bite-sized, they are just as easy to make as they are fun to eat. Unlike some recipes, our recipe calls for natural sweeteners–banana, Wedderspoon Manuka Honey and stevia. Enjoy!

Garden Party Mini Cupcakes

45 Minutes
12 Servings

Ingredients:

Cupcakes

  • 200 g mashed ripe banana
  • 1 egg
  • 2 tbsp almond butter
  • 1/2 cup unsweetened cashew milk
  • 18 g coconut flour
  • 2 scoops vanilla protein (we recommend Garden of Life)
  • 2 tbsp Wedderspoon Manuka Honey
  • 1 tbsp stevia
  • 1 tbsp shredded coconut, toasted
  • 1 tbsp pecan, chopped
  • A pinch of salt
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder

    Frosting

    • 3 servings vegan cream cheese, room temperature
    • 1 tbsp Wedderspoon Manuka Honey
    • 1/4 tsp vanilla extract
    • A pinch of salt

      Directions:

      1. Preheat oven to 350°F.
      2. In a bowl, mash banana, almond butter, Wedderspoon Manuka Honey, and egg until well combined.
      3. Add in protein, coconut flour, and stevia. Next, add the cashew milk and mix until there are no clumps.
      4. Add in the remaining ingredients and mix well.
      5. Line a mini muffin tin with liners and spray with non-stick spray.
      6. Divide batter up and bake for 20 to 30 minutes.
      7. While the cupcakes cool, mix all of the frosting ingredients together and set aside until the cupcakes are ready to be frosted.
      8. Optional: top with edible flowers or summer cake toppers.