Healthy Birthday Cupcake

Our little Turner is ONE! It’s hard to believe it. I feel like he was just born yesterday! He has made this the best year of our lives! I planned a construction party to celebrate and made him his very own “healthy cupcake” (I’m not quite ready to give him sugar). He absolutely LOVED it! He didn’t miss the sugar at all!

Makes 3 cupcakes

1 cup almond flour
1/4 tsp baking soda
1/2 tsp cinnamon
2 Tbsp cocoa powder
1 egg, slightly beaten
1/2 cup grated zucchini
1/4 cup maple syrup
2 Tbsp coconut oil, warmed to liquid
1/2 tsp vanilla

Chocolate Avocado Icing
1 ripe avocado at room temperature
1/4 cup cocoa powder
3 Tbsp maple syrup
3 Tbsp coconut oil, warmed to liquid

Preheat oven to 350 degrees F. Combine all cupcake ingredients in standing mixer and mix until combined. Line three cupcake molds with paper liners. Use an ice-cream scoop to drop the batter into each cup. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let cupcakes cool completely. Either store in airtight container in the fridge for up to 3 days, or leave at room temperature to eat the day of.

In the meantime, add the avocado flesh, cocoa powder, maple syrup, and coconut oil to a high speed blender (or food processor). Blend until well combined. Add to piping bag and store in the fridge for up to 3 days. Take out the morning of to soften. Once the cupcake is cooled, decorate with icing. Enjoy!

5 Replies to “Healthy Birthday Cupcake”

  1. Thank you for sharing the recipe!
    I would like to make it for my son’s 1st birthday too. I tried to make it but doesn’t seem to be successful. It didn’t turn out to be batter, but more like powder.
    Is there a specific order to mix in those ingredients?

    1. Hi Amy! There isn’t a specific order. It could depend on how watery your zucchini is?? You could always add a bit more of one of the liquid ingredients or even a little applesauce to moisten until you get the right consistency!

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