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Holiday Cashew Flour Cupcake

Annie Siegfried
These festive Christmas tree cupcakes are moist, fluffy, and topped with delicious vanilla buttercream. It’s completely gluten free (made with Nature's Eats cashew flour and also a bit of coconut flour). The combo is nutty, flavorful, and utterly nutritious.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Dessert


For the Batter:

  • ½ cup unsalted butter
  • 3 eggs
  • ½ cup coconut sugar
  • 2 tsp vanilla extract
  • 2 ½ cups Nature's Eats cashew flour
  • ¼ cup coconut flour
  • 2 tsp baking powder
  • 1 tsp salt

For the Frosting:

  • ½ cup unsalted butter room temperature
  • ½ cup condensed milk
  • 1 tsp chlorella powder
  • 1 tsp vanilla extract


  • Whisk the batter ingredients, pour into a muffin pan, bake at 360F for 30 mins
  • Beat the frosting ingredients (except condensed milk) until fluffy (around 5 mins). Add the condensed milk. Beat until just combined and chill.
  • Frost your cupcakes and enjoy!