Yellow Ribbon Passover Cupcakes (Edit recipe)

LivLaughCook

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Almond flour cupcakes for Passover… tied with a ribbon of hope 🎗️

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 28

Ingredients

1 Banana, Ripe and mashed
1 Egg
0.5 cup Creamy Peanut Butter
0.75 cup Almond Flour
0.25 cup Maple Syrup, Pure
1 Tbsp Coconut Sugar
0.5 tsp Baking Powder
1 tsp Pure Vanilla Extract
0.25 tsp Salt
0.5 cup Baking Chocolate Chips
0.25 cup Sprinkles, Dye-free blue and white

Frosting

0.5 cup Butter, Salted
2 cup Powdered Sugar
2 tsp Pure Vanilla Extract
2 Tbsp Milk
2 tsp Turmeric, To make the frosting yellow

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F.
In a medium bowl, whisk together the mashed bananas, egg, peanut butter, sugar, and vanilla extract.
Add in the almond flour, baking powder, salt, and chocolate chips. Mix well.
Line a muffin tin with silicone liners. Fill each one about 3/4 of the way with batter.
Bake for 20 minutes or until the internal temperature reaches 203-205 F with an instant thermometer. Since the cupcakes are so moist, it's an easier way to tell they're done rather than the toothpick trick. Let the cupcakes cool.
Using an apple corer, press into the center of the cupcake halfway and pull out the center piece of cupcake. Fill with blue and white sprinkles. Cut the cupcake piece down so it fits back on top of the cupcake. (This will be covered with frosting.)
In a small bowl, mix together the frosting ingredients.
Line a baking tray with parchment paper. Lay out the cupcakes shaped as a ribbon. We did 3 on top, 4, 2 and 2 leaving space for the center of the ribbon, 4, 3, 4, 2 and 2 leaving space for the bottom of the ribbon, and 1 and 1 leaving space again.
Frost your cupcakes. Cover with parchment paper and another baking tray. Flip the entire tray over so they're resting on the frosting. Refrigerate for 30 minutes so the frosting from each cupcake flattens and becomes one.
Alternatively, another way to do this is to start by outlining the ribbon with a sharpie on a parchment paper lined baking sheet. Flip the paper and frost the non-markered side. Then add the cupcakes face down. This avoids having to flip the entire tray with another baking sheet the first time. You will have to still flip it after they're refrigerated.
Once the 30 minutes is up, remove the cupcakes from the refrigerator. Flip upside down so they're upright and remove the top layer of parchment paper. Smooth out any frosting that needs it and finish with yellow sprinkles, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	139
Fat:	8 g
Carbohydrates:	16 g
Protein:	2 g
Cholesterol:	9 g
Sodium:	60 mg
Fiber:	1 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.