Paleo Vanilla Cupcakes
User Reviews
4.8
Paleo Vanilla Cupcakes
Description
The Paleo Vanilla Cupcakes recipe uses coconut flour as the base flour along with maple syrup as the sweetener. Softened butter adds richness while baking soda and lemon juice act as leavening and balancing agents. Eggs and vanilla extract complete the batter, providing structure and vanilla flavor. The cupcakes are filled three-quarters full in a lined tin and baked at 350°F until a toothpick comes out clean, ensuring they are cooked through but still moist.
The frosting is made from chilled coconut cream, using only its hardened portion whipped with maple syrup and vanilla extract until fluffy. This creates a smooth vanilla cream topping that pairs well with the mildly sweet, dense cupcake. The frosting must be chilled until ready to pipe or spread to hold its shape and texture.
These cupcakes can be served for dessert or special occasions where grain-free or Paleo desserts are preferred. Allowing cupcakes to cool fully before frosting is important for the best presentation and to prevent mixing of frosting with warm cake.
Ingredients
Cupcakes
- 1/2 cup coconut flour
- 1/2 cup pure maple syrup
- 1/3 cup butter softened, or softened coconut oil, grass fed
- 1 tsp baking soda
- 1 tsp lemon juice
- 4 egg 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
- Ensure cupcakes are completely cooled before applying frosting to prevent melting.
- The vanilla frosting is made from chilled coconut cream whipped with maple syrup and vanilla extract.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cupcakes
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 248mg | 10% |
| Potassium | 358mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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