SCD Recipe: Fluffy Date Cupcakes

These date cupcakes are light and airy and not too sweet. They are a great snack or light dessert – and I won’t tell if ¬†you have it for breakfast.

SCD-Fluffy-Date-Cakes

Being that this is made with dates and has not baking soda, it came out a lot lighter than I expected. I love the texture of these. A lot of times almond flour recipes come out a little heavy and sometimes oily, but these have stayed light and fluffy.

I almost always make cupcakes instead of regular cakes because I think they come out better. Cakes often come out too moist and a little under-cooked in the middle, which I don’t like.

I haven’t tried it yet, but I did include suggestions for baking a larger cake in the notes at the bottom of the recipe.

SCD Recipe: Fluffy Date Cupcakes
Print Recipe
Servings Prep Time
12 - 14 cupcakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 - 14 cupcakes 20 minutes
Cook Time
20 minutes
SCD Recipe: Fluffy Date Cupcakes
Print Recipe
Servings Prep Time
12 - 14 cupcakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 - 14 cupcakes 20 minutes
Cook Time
20 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees
  2. Line muffin pan with baking cups
  3. Combine almond flour, cinnamon, and 1/4 cup honey in a large bowl. Mix well, the consistency will be a little like brown sugar
  4. Add egg yolks and vanilla to a separate bowl and whisk together
  5. Add egg whites and pinch of salt to a large bowl, or stand-mixer bowl, and beat on medium speed until frothy.
  6. Add 1 tbsp honey and continue to beat on medium speed for 7 - 8 minutes until soft peaks form
  7. Fold in the egg yolks and the dates until just combined
  8. Fold in the almond flour mixture and chopped pecans until just combined
  9. Scoop batter into baking cups so they are almost full
  10. Bake for 20 - 22 minutes until toothpick inserted in the middle comes out clean
  11. Cool on wire rack before removing from pan
Recipe Notes

I haven't tried making this as a cake, but if you want to try I would use a 9-inch round or square pan, line it with parchment paper, and lightly butter the sides. Bake for an extra five minutes or so.

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Recipe shared on Gluten-free Fridays

SCD Recipes Almond Flour

 

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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Private: SCD Recipe: Fluffy Date Cupcakes

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp
SCD Recipe: Fluffy Date Cupcakes
Print Recipe
Servings Prep Time
12 - 14 cupcakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 - 14 cupcakes 20 minutes
Cook Time
20 minutes
SCD Recipe: Fluffy Date Cupcakes
Print Recipe
Servings Prep Time
12 - 14 cupcakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 - 14 cupcakes 20 minutes
Cook Time
20 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees
  2. Line muffin pan with baking cups
  3. Combine almond flour, cinnamon, and 1/4 cup honey in a large bowl. Mix well, the consistency will be a little like brown sugar
  4. Add egg yolks and vanilla to a separate bowl and whisk together
  5. Add egg whites and pinch of salt to a large bowl, or stand-mixer bowl, and beat on medium speed until frothy.
  6. Add 1 tbsp honey and continue to beat on medium speed for 7 - 8 minutes until soft peaks form
  7. Fold in the egg yolks and the dates until just combined
  8. Fold in the almond flour mixture and chopped pecans until just combined
  9. Scoop batter into baking cups so they are almost full
  10. Bake for 20 - 22 minutes until toothpick inserted in the middle comes out clean
  11. Cool on wire rack before removing from pan
Recipe Notes

I haven't tried making this as a cake, but if you want to try I would use a 9-inch round or square pan, line it with parchment paper, and lightly butter the sides. Bake for an extra five minutes or so.

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *