Raspberry, Date Cupcakes


While purging emails the other day I came across this recipe from a email, and figured I would try it because the only sweetener it called for was dates and a banana. I threw them together and we all scarfed them down. You can make them with frosting also, but we skipped that. The original recipe called for rice flour which I substituted with sprouted spelt flour, omitted the cardamom and coconut (HeyBabeDaddy doesn’t love the flavor of coconut), and I used vanilla extract in lieu of vanilla powder.

Without further adieu…


  • 1 cup almond flour
  • 3/4 cup rice flour (I used sprouted spelt flour)
  • 2 tsp baking powder
  • 14 soft dates (you can cook them down in 2 tbs of water to soften them) – pitted
  • 1 banana – peeled
  • 4 tbs coconut oil – room temperature
  • 3/4 cup plain yogurt (1 individual serving cup worked for me)
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 2 cups raspberries





  1. Preheat oven to 400 degrees F
  2. Grease or line muffin tin with cups
  3. Mix together all dry ingredients in a bowl, set aside
  4. Add dates, banana, and yogurt to food processor of blender, blend until smooth
  5. Add coconut oil, vanilla and eggs, blend on low to incorporate
  6. Combine the wet and dry ingredients in the mixing bowl and whisk together
  7. spoon a heaping tablespoon of batter into each mold
  8. sprinkle a layer of raspberries, then top off with an additional heaping tablespoon of batter
  9. bake at 400 degrees F for 15 – 20 minutes, or until a toothpick comes out clean
  10. Devour…or share, whatever 🙂





Blend 1/2 cup of raspberries, 1 cup of cream cheese, and 4 pitted dates in food processor or blender and smoother on your cupcakes at will.


**Disclaimer: The pictures are what you see is what you get. It has been a busy day and I figured that I better snap some pics to include, but they really don’t do this sweet treat justice. I promise to practice my photography…once I finish stuffing down these cupcakes.