Servings
Font
Back
0 from 0 votes

Grain Free Cookie Dough Cupcakes

Paleo Friendly Cookie Dough Cupcakes! These grain free cupcakes are made with Simple Mills Vanilla Cupcake & Cake Mix to make life easier. Stuffed with a homemade paleo cookie dough bite for a fun surprise.

Prep Time
10 mins
Total Time
35 mins
Servings: 12 cupcakes
Calories: 495 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 Box Simple Mills Vanilla Cupcake & Cake Mix
  • 3 large eggs
  • 1/3 cup oil
  • 1/4 cup water*
  • 1 TBSP vanilla extract
  • 1 batch Paleo Cookie Dough Truffles made into 1 teaspoon rounded dough bites
For the frosting
  • 1 cup palm shortening or grass-fed butter if not dairy-free
  • 1/2 cup raw honey
  • 1 TBSP vanilla extract
  • 1/3 cup arrowroot powder
  • 3 TBSP unsweetened cocoa powder
  • 1 TBSP melted coconut oil
  • 1/4 cup dairy-free chocolate chips melted
  • 1/4 tsp sea salt
  • 1/3 cup organic powdered sugar taste test before adding

Instructions

Make the Cupcakes
    Cup of Yum
  1. Preheat oven to 350ºF and line cupcake pan with 12 paper liners; set aside.
  2. Mix together eggs, oil, water and vanilla in large bowl. Add in 1 box Simple Mills Vanilla Cake & Cupcake Mix and whisk until smooth.
  3. Evenly distribute cupcake batter into 12 liners, filling 2/3 way full. Place 1 cookie dough truffle into center of batter. Bake cupcakes for 15-20 minutes. Allow cupcakes to cool completely before frosting.
make the frosting
  1. In a large bowl using electric mixer, beat shortening, honey and vanilla on medium-high speed until smooth. Add arrowroot powder and cocoa powder on low speed until combined. Then add melted chocolate, coconut oil and salt mixing on medium speed to combine. Taste test here and decide if you want the frosting a little more sweet. I used 1/3 cup powdered sugar but feel free to add a little more or less. Continue whipping frosting until light and fluffy. Transfer to pastry bag and place in fridge for 10 minutes – this will help set the frosting and make it sturdier for piping. Watch this video for how to fill pastry bag – I also place the bag inside a large cup.
Frost the cooled cupcakes
  1. Use Wilton tip 1M for swirled style frosting working in circular motion. You can store the cupcakes at room temperature in covered container or place in fridge.
  2. Enjoy!

Notes

  • Prep the Paleo Cookie Dough Truffles ahead of time and place in fridge.
  • *Simple Mills box says 1/3 cup water but I only used 1/4 cup with the same results.
  • Paleo frosting adapted from The Real Food RN. Or use Simple Mills Chocolate Frosting.

Nutrition Information

Serving 1cupcake Calories 495kcal (25%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 33g (51%) Saturated Fat 11g (55%) Polyunsaturated Fat 14g Cholesterol 47mg (16%) Sodium 280mg (12%) Fiber 3g (12%) Sugar 27g (54%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 495

% Daily Value*

Serving 1cupcake
Calories 495kcal 25%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 33g 51%
Saturated Fat 11g 55%
Polyunsaturated Fat 14g 82%
Cholesterol 47mg 16%
Sodium 280mg 12%
Fiber 3g 12%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.