Get the Recipe: Paleo Vanilla Cupcakes
These 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!
Calories: 460kcal, Carbohydrates: 26g, Protein: 6g, Fat: 38g, Saturated Fat: 29g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 248mg, Potassium: 358mg, Fiber: 4g, Sugar: 15g, Vitamin A: 406IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 2mg