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!
34 Comments on “Paleo Vanilla Cupcakes (Grain Free, Nut Free)”
I want to begin with saying that the cupcakes and frosting themselves tasted good, however, this website is extremely misleading on what the appearance and flavor of these cupcakes are. First off, the images look literally nothing like the cupcakes you’ll make. I’ve been doing grain free baking long enough now to be able to spot the visual difference between baked goods made with grains and without grains. The cupcakes in the images are very obviously made with grains. I am extremely disappointed in the creator of this website for posting images of cupcakes that were made with a completely different recipe. As for the flavor, the frosting has a heavy coconut flavor, which I had expected. As I said, in the beginning the cupcakes with the frosting do taste good, just understand that it is going to taste more like a vanilla coconut cupcake, and not just a purely vanilla cupcake. The reason I’m rating this two stars is because, even though the cupcakes themselves tasted good, they looked nothing like the images and had a flavor profile that is different than what is advertised. This website is deceptive to a disgusting degree. What’s so baffling to me is that these taste and look good so why not just be honest and post the actual real images for this recipe? Why not just be honest about the flavor profile? I’m not going to discourage you from trying this recipe, I do believe that it taste good, just know it’s going to taste like a vanilla coconut cupcake. I personally won’t be using any other recipes from this website considering how obviously dishonest they are.
Rating so no one else wastes their ingredients and money. Red flag that no photos were included of the process or pre-baked batter. I wish there were measurements in grams to ensure things were accurate. Also, lemon juice and baking soda can’t just be added to a bowl and stirred to combine. They interact if you don’t add ingredients methodically. Disappointed.
Half the 5 star comments here are from people who haven’t even made this recipe. This was a complete fail. The batter was curdled and too wet, the cupcakes came out greasy and sunken in. Such a waste of a lot of expensive ingredients.
Hello,
I’m planning to make these for an event, but have to make them two days in advance as I won’t have time to make them on the same day as the event. Will the frosted cupcakes keep well in the fridge for two days?
Thank you!