Date Walnut Cupcakes Recipe
This gluten-free Date Walnut Cupcakes Recipe is a keeper. Create cupcakes that are delightfully rich with a melt-in-your-mouth texture topped with sweet homemade date-walnut crumbs. The earthy walnut taste mingles with sweet-flavored dates and freshly squeezed orange juice. The trio of flavors form a festive treat and a Passover favorite.
Want to try more gluten-free treats? What about our Gluten-Free Orange Almond Cupcakes! Adorned with crunchy almond flakes, each cupcake holds the promise of rich almond flavor.
The date fruit is one of THE 7 SPECIES. It is blessed with nutrient-rich qualities and symbolizes abundance. We’d love to share with you more about dates, including Healthy Tasty Date Recipes (Pease note that NOT all are gluten free). You may enjoy our Gluten-Free Date Walnut Spread used as a Charoset for Passover (See: The Seder Plate.)
Date Walnut Cupcakes
Equipment
- Electric Mixer
- Food Processor (for grinding the walnuts)
- Cupcake Forms (2.5 inches – 6.3 centimeters circumference, see note)
- Cupcake Paper Liners
- Large Baking Tray
- Scissors (for cutting the dates into small pieces)
- 1 Small Bowl (for mixing the topping)
Ingredients
Cupcake Batter
- 3 Eggs (separated – egg yolks removed from egg whites)
- 1/4 cup Almond Butter
- 2 tbsp Silan – Date Honey (organic, no added sugar)
- 2 tbsp Fresh Orange Juice
- 1/2 tsp Orange Rind
- 3/4 cup Blanched Almond Flour
- 1/2 tsp Baking Soda
- 1 cup Ground Walnuts
- 1 tsp Cinnamon
- 3/4 cup Dates – Preferably Medjool (about 10 dates, organic, no added sugar – cut into small pieces – you can cut them with scissors)
- 2 tbsp Blanched Almond Flour (for coating the date pieces)
Cupcake Topping
- 1/2 cup Ground Walnuts
- 5 tbsp Blanched Almond Flour
- 1 tbsp Almond Butter
- 1/2 tsp Cinnamon
- 2 tbsp Silan – Date Honey (organic, no added sugar)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare The Dates
- Remove the pits from the dates.
- Cut the dates into small pieces to fill 3/4 of a cup. You can use scissors.
- Mix the dates with 2 tbsp blanched almond flour to coat them. Coating the dates helps to separate the pieces. Set Aside
Prepare The Walnuts
- Finley grind the walnuts in a food processor. Set aside.
Prepare the Topping
- Place all the topping ingredients into a bowl. Gently mix until well blended.
- Form crumbs using your thumb and forefinger. The crumbs should be moist.
Prepare The Batter
- Separate the eggs – carefully remove the egg yolks from the egg whites.
- Whisk the egg whites on the highest speed of the electric mixer until stiff. Set Aside.
- Whisk the egg yolks with the almond butter.
- Add the fresh orange juice, orange rind and silan. Whisk and set aside.
- Return the whisked egg whites to the mixing bowl.
- On the lowest speed, gradually blend the egg yolk mixture into the egg whites.
- On the same low speed, blend in the almond flour, cinnamon and baking soda just until blended.
- Manually, gently fold the coated dates and crushed walnuts into the mixture until evenly distributed.
Prepare The Cupcakes
- Spoon the batter into the cupcake forms (lined with cupcake paper) ¾ full.
- Top the cupcakes with the pre-prepared crumb topping.
- Bake for 15 minutes.
Notes
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