"What's a Cuppin," you ask? Well, it's what would happen if a muffin and a cupcake got together and had a baby. A super-rad, totally scrumptious baby.
I recently wanted to recreate this recipe, but with blackberries. Blackberries are one of Chris's favorites, so I thought it would be a nice way to say "thank you for all that you do." I didn't realize, until after I got started, that I was short on my gluten-free flour mix by about 1/4 cup. I figured I would just leave it at that and see what happens, rather than add whole wheat flour and throw the chemistry off. This turned out to be a happy accident, as the final product just became more cake-like. It wasn't quite a cupcake, but it wasn't quite a muffin. Thus, the Cuppin was born.
Chris and I were both quite fond of these little guys. Though I did not make these as a Father's Day treat, it was quite a treat for Chris, and I'm going to suggest making them this weekend for the father in your life. Our favorite way to enjoy them was on our front porch with our weekend late-morning coffees. We also enjoyed them after dinner, as dessert- you know, the classic combo of cake and ice cream!
These Cuppins could easily be made using the fruit of your choice, rather than blackberries, to fit the preferences of the father you want to treat. They come together so easily and they are so moist and full of flavor- there's no reason not to make them for your father/husband/partner/brother/uncle/random person (or all of the above)! Cuppins are the new muffin!
makes 12 muffins
- 1 3/4 cups all-purpose gluten-free flour (I used Bob’s Red Mill)
- 2 tsp. baking powder
- ¼ tsp. salt
- ¾ cup coconut sugar
- 1/3 cup vegan cream cheese, softened
- ½ cup plain vegan yogurt
- 1 flax eggs (1 T flax meal mixed with 3 T water)
- ¼ cup agave syrup
- ¼ cup canola oil
- ¼ cup orange juice
- 1 tsp. vanilla
- 3/4 - 1 cup fresh blackberries + 12 blackberries (for the tops of the cuppins)
- Preheat oven to 350. Line a 12-cup muffin tin with cupcake liners or spray a 12-cup muffin tin with cooking spray.
- In a small bowl, sift together flour, baking powder and salt.
- In a large bowl, beat cream cheese, sugar, flax eggs, yogurt, juice, and vanilla with an electric mixer. Add flour mixture to cheese mixture and stir until incorporated. Fold in blackberries. Spoon batter into muffin pan, almost to the rim. You should 12 muffins.
- Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Turn muffins out onto wire rack to cool. Enjoy!
I hope you all have a great weekend and a very happy Father's Day!
All Photos taken by Chris Miller
© Kristy Turner and Keepin' It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin' It Kind with appropriate and specific direction to the original content.
Sounds delicious! Blackberries are my favorite fruit, plus the word "cuppins" is just downright adorable.
Thank you, Ruby!
Gabby @ the veggie nook
You are too adorable! Cuppin has officially been added to my vocabulary 🙂
These look delicious- I love blackberries in the summer. So sweet! Baking them really brings out the best in them. I must try making some blackberry cuppins soon 😉
Cuppin is part of my new vocab too, though I'm partial to saying it with a British accent. It sounds so much more proper. ;-D
I agree with you, though- there is nothing like blackberries in the summer!
what adorable little cuppins! i love blackberries. they remind me of the blackberry bush that my granparents used to have at their mountain house when i was a wee one. and gluten-free, too? YUM!
Thank you! I can just picture you as a little kid picking blackberries- I bet you were just way too darn cute! 🙂
Ooo I like your serving suggestions, muppins with ice cram or muppins with coffee-or better yet with tea! (coz I'm tea obsessed). Your photos look amazing, I want to eat the pictures!
I meant "CUPPINS" I was too excited to comment correctly.
I knew what you meant- I get pretty excited about them too- so excited, I could eat the pictures too!
This is my favorite line of this post, "...it’s what would happen if a muffin and a cupcake got together and had a baby. A super-rad, totally scrumptious baby." You're hilarious.
I am amazed that you keep popping out so many amazing, mouthwatering recipes at a rapid-fire pace! I like the touch of adding a whole blackberry on top. Beautiful presentation!
Thank you! I like putting a little something on top of my muffins to pretty them up a bit and indicate what type they are.
You know, I just think that creativity ebbs and flows and I had a serious flow for awhile. I feel it slowing down a bit, but we'll see. 🙂
Cuppins! Brilliant! These look so yummy Kristy, and perfect for a lazy weekend..and did I mention 'cuppins' are simply brilliant? So adorable 🙂
Thank you, Shira! I hope you're having a brilliant weekend! 🙂
agree with cadry.. those muffins and cupcakes have been naughty.. and should continue to do so 😉
i'd love some with the ice cream please.
Shame on those naughty cupcakes and muffins!!! I've got your cuppins and ice cream coming right up! 🙂
Caralyn @ glutenfreehappytummy
sounds so delicious! blackberries are so wonderful at this time of year! i love the idea of cuppins!! 🙂
Thank you- aren't they, though? I love all types of berries in the summer! 🙂
These look beautiful!!!! 🙂
And I think "cuppins" might be my new favourite word. *hehe* Too cute!!!
Thank you, Courtney! I think it might be mine too- but I like saying it with a British accent! ;-P
Cuppin's what a perfect name - I love blackberries and our season from them is quickly approaching!
Thank you! Yay for blackberry season!
Your cuppins are likely to start a blogging revolution!!! Too cute! I need to give bob's red mill gf flour mix a second chance. Last time I made something with it, it tasted beany and bitter. It's ingredient list is however way better than some of the other mixes out there.
Thanks, Somer! These could easily be made with just whole wheat flour as well. I had some Bob's Red Mill on hand (not enough, however) so I used that. Cara has a really good recipe to make your own mix- I just need to get my butt in gear and actually buy all the different flours.
I know, she's amazing! I have several friends with gluten intolerance or celiac sprue so I bake for them sometimes. It's nice to have a mix because it's infrequent. When we bake at home for our family I don't bother with the gluten free stuff since none of us have issues with wheat.
We're in the same boat, though I have been noticing that my body has a little bit of an easier time digesting gluten-free food. I'm not even close to being gluten-intollerant, but it's something I'm playing around with. 🙂
CJ at Food Stories
OMG ... how exciting that you created a new food altogether 🙂
Yay for Cuppins! Thanks, CJ!