Paleo Vanilla Cupcakes (Grain Free, Nut Free)
These Paleo Vanilla Cupcakes are such a fun dessert! They are a blank canvas and are perfect for any occasion or holiday. In addition, these cupcakes are light, fluffy and easy to make. These grain free vanilla cupcakes use coconut flour to remain nut free. Because of that, they are great for kids! These cupcakes will become a new favorite!
Ingredients for Paleo Vanilla Cupcakes
COCONUT FLOUR: Coconut flour is a grain free and gluten free flour that is perfect for Paleo baking. It’s very absorbent (read more about it my Guide to Gluten Free Flours). Coconut flour is a great nut free flour. Additionally, a little bit goes a long way!
PURE MAPLE SYRUP: Maple syrup sweetens both the cupcakes and the Vegan vanilla frosting.
GRASS FED BUTTER: Grass fed butter is the baking fat used in the cupcakes. Substitute softened coconut oil for a dairy free option.
BAKING SODA: The leavening agent in these cupcakes is just a teaspoon of baking soda.
LEMON JUICE: Lemon juice adds just a touch of flavor and tartness to these Paleo vanilla cupcakes.
EGGS: Four eggs are added to the cupcake batter to help them rise.
VANILLA: Both the cupcakes and frosting use vanilla extract.
COCONUT CREAM: Use the hardened part on top of the canned coconut cream for the frosting.
How to Make Paleo Vanilla Cupcakes
Step 1
First, make vanilla frosting. Add all frosting ingredients (using only the hardened part of the coconut cream) to a stand mixer. Whip until light and fluffy. Refrigerate while cupcakes are being made.
Step 2
Next, preheat oven to 350 degrees Fahrenheit and line a cupcake tin with cupcake liners.
Step 3
In a large mixing bowl or KitchenAid, combine all cupcake ingredients. Stir to combine.
Step 4
Use a cookie scoop or spoon to add batter to cupcake liners. Fill about 3/4 of the way to the top.
Step 5
Bake for 15 to 18 minutes or until just slightly golden on top and a toothpick inserted comes out clean.
Step 6
Once cupcakes have cooled, add frosting to a piping bag and pipe onto cupcakes. Alternatively, use a butter knife to add frosting to these Paleo Vanilla cupcakes.
Get the Recipe: Paleo Vanilla Cupcakes
Ingredients
Cupcakes
- 1/2 cup coconut flour
- 1/2 cup pure maple syrup
- 1/3 cup grass fed butter, softened, or softened coconut oil
- 1 tsp baking soda
- 1 tsp lemon juice
- 4 eggs, room temperature
- 1 tsp vanilla extract
Vanilla Frosting
- 2 cans coconut cream, chilled
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
Instructions
- First, make frosting. Add chilled coconut cream (ONLY the hardened part on top, discard excess liquid), maple syrup and vanilla extract to a large stand mixer. Whip until light and fluffy. Place in fridge while making cupcakes.
- Then, preheat oven to 350 degrees Fahrenheit and line a cupcake tin with paper liners.
- To make cupcakes, add all cupcake ingredients to a large mixing bowl or KitchenAid. Mix until combined.
- Use a cookie scoop or large spoon to add batter to cupcake liners. Fill liners about 3/4 of the way to the top.
- Next, bake cupcakes for 15 to 18 minutes or until a toothpick inserted comes out clean.
- Remove cupcakes from oven and let them cool on a cooling rack.
- Once cupcakes are cooled, add frosting to a piping bag and pipe frosting on cupcakes. Alternatively, spread frosting on top with a knife.
Notes
- Wait until cupcakes are completely cooled before frosting.
- I used my Vegan Vanilla Frosting for these!
26 Comments on “Paleo Vanilla Cupcakes (Grain Free, Nut Free)”
Did you use the large or small cans of coconut cream for these? They look delicious and husband agrees
Thank you! I used the regular sized cans. They are linked in the post, about 13.66 ounces each. Enjoy!
Love love love these! They’re moist and tasty and the whole family loved them! We made 2 cupcakes and a 6 in. Cake from this recipe. Frosting not overly sweet. This will be my paleo go-to.
I am so glad to hear that, Natalie! Thank you so much!
Delicious! Â These turned out so good and they are very easy! Â Thank you so much for sharing this wonderful recipe!
You are so welcome, Cynthia!
These didn’t work out very well for me. The texture was fine but the taste was not good. Kind of flavorless but somehow a little bitter or something. Just tasted off somehow.Â
The texture was very moist, in a bad way and too strong with the coconut.
Hi,
Do you think it would work if I doubled or tripled the recipe to make a birthday cake??
Hi Farah! Hmm I think it could work. I’d maybe try making two layers of 8 inch or 9 inch cakes. Then add frosting to your liking! Please let me know if you give this a try.
Hey Farah, did you end up making this into cake? Did it work out? Im wanting to do the same.
Could arrowroot flour or tapioca flour be used instead of coconut?Â
Hi! Unfortunately no. Coconut flour is very absorbent and not similar to any other flours. I’m sorry!Â
Hi! I haven’t tried this recipe with flax eggs so I’d guess that’s why. Eggs are vital in helping cupcakes rise so unfortunately I don’t think flax eggs work.