Apricot cupcakes

Apricot cupcakes

Flavourful breakfast cupcakes with apricots and nuts.


7 tbsp finely ground almonds
3 tbsp Coconut flour
2 tsp baking powder
90 g Sukrin Plus (or Finesse baking sugar if preferred)
50 g of soft butter
2 eggs (room temperature)
100 ml Greek yoghurt (room temperature)
1 tsp vanilla powder
5 stevia drops
A handful of chopped almonds
A handful of chopped hazelnuts
A handful of chopped dried apricots


Whisk the butter until fluffy. Gradually add Sukrin Plus and then one egg at a time. Whisk in the Greek yoghurt, vanilla powder, and stevia drops.

In a separate bowl, combine the ground almonds, coconut flour, baking powder, chopped nuts, and apricots. Fold the dry mixture into the wet with a spatula. Do not stir more than necessary.

Divide the batter among the cupcake cases (this recipe makes about 5 large cases). Bake in the middle of the oven at 175 degrees for 25 minutes.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
331 10 6 28 6