Mother’s Day Cupcake Bouquet With Cream Cheese Frosting

Serves: 24 mini cupcakes|Prep: 10 minCook: 15 min

This beautiful cupcake bouquet was prepared as a surprise for Mother’s Day. So I decided to recreate it and share on the website. Any of the cupcake recipes or muffin recipes from The Wholesome Child Book can be used to prepare the bouquet. My children love the gluten-free vanilla cupcakes, which are filled with millet, buckwheat and arrowroot, eggs, coconut milk and pure maple syrup. They are a popular request at birthday parties and on special occasions… and are far more nutritious than regular cupcakes.

Ingredients

Method

Cupcakes:
1/2 Cup Millet Flour
1/2 Cup Buckwheat Flour
1 Tsp Baking Powder
1/4 Tsp Baking Soda
Pinch Himalayan Rock Salt
1 Egg
1/2 Cup Coconut Milk Or Milk Of Choice
1/2 Cup Pure Maple Syrup
2 Tbsp Coconut Oil, Melted
2 Tsp Vanilla Extract Or Powder

Cream Cheese Frosting:
1/3 Cup Unsalted Butter, Softened
1 Cup Cream Cheese, Softened
1-2 Tbsp Maple Syrup
1 Tsp Vanilla Extract Or Powder
1 Tsp Lemon Juice
1/4 Tsp Lemon Zest

1.	Preheat oven to 180°C and line a mini muffin tray with 24 mini muffin liners.
2.	Combine all dry ingredients in a medium-sized bowl.
3.	Place all wet ingredients in a bowl and beat until smooth.
4.	Slowly add dry ingredients to the wet mixture until well combined. Be careful not to overmix the batter as it can get too dense.
5.	Pour batter into prepared mini muffin liners and bake for 15 mins or until a cake tester comes out clean.
6.	Allow to cool completely before frosting.
7.	For the frosting, whip butter and cream cheese together on medium-high speed until smooth and fluffy.
8.	Add in maple syrup, vanilla extract, lemon juice and zest and whip until well combined and creamy.
9.	Refrigerate frosting for half an hour to firm up if too runny.
10.	Add frosting to a piping bag and frost muffins.
11.	Create a beautiful cupcake bouquet or fun shape of choice.

Tip:

For a dairy-free alternative, replace cream cheese frosting with whipped coconut cream frosting (recipe can be found in The Wholesome Child Book). Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.