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Coconut Rose Mini Cupcakes


Coconut Rose Mini Cupcakes

These delicious, beautiful cupcakes are full of healthy ingredients. Thanks to Ligia @ligiasfreshbowls for creating these Coconut Rose Mini Cupcakes 🌹🌿.


For the cupcakes:
  • 1 cup pecan flour
  • 1 & 1/8 cup organic gluten-free flour
  • 1/4 cup organic coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 cup oat milk
  • 1/3 cup avocado oil
  • 1/4 cup mineral water
  • 1/2 puréed banana
  • 1 flax egg (1 Tbsp of ground flaxseed + 2 Tbsp of water + 1 Tbsp of Pure Rose Nectar)
For the frosting:
  • 200 grams vegan cream cheese
  • 1 cup of coconut whipped cream
  • 1 tsp Pure Rose Nectar


For the cupcakes: Preheat your oven to 350°F. Combine all ingredients in one bowl. Start with the dry and then add the wet. Mix well. Grease a cupcake pan with coconut oil or avocado oil and pour in the batter. Bake for 25 minutes. Cool-down before frosting. For the frosting: Mix both cream cheese and whipped cream in a mixer until smooth and creamy. Add Pure Rose Nectar. It should not be runny. Prepare a piping bag and start decorating the cupcakes. Yields 24 mini cupcakes.

Coconut Rose Mini Cupcakes | Pure Rose