Paleo Vanilla Cupcakes with Icing
Indulge in these delightful Paleo Vanilla Cupcakes with Icing, a guilt-free treat that's both wholesome and irresistibly delicious. Made with nutrient-rich almond and coconut flours, these grain-free cupcakes are naturally sweetened with raw honey and infused with aromatic pure vanilla extract for a classic, comforting flavor. Topped with a luscious coconut cream icing sweetened with maple syrup, this recipe is the perfect balance of creamy and dreamy. Quick and easy to make, these cupcakes bake up light, fluffy, and ready to impress in just 35 minutes, making them ideal for special occasions or everyday indulgence. Whether you're following a paleo diet or simply seeking a healthier dessert option, these cupcakes are sure to be your new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 4 Eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cup Raw honey
- 0.25 cup Coconut oil (melted)
- 1 cup Coconut cream (for icing)
- 2 tablespoons Maple syrup (for icing)
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper cupcake liners.
In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt until well combined. Set aside.
In a separate large bowl, whisk together the eggs, vanilla extract, raw honey, and melted coconut oil until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each one about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.
To make the icing, add the coconut cream, maple syrup, and vanilla extract to a mixing bowl. Whisk or beat with a hand mixer until smooth and fluffy.
Once the cupcakes have cooled, pipe or spread the icing on top of each cupcake.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.3 g | 317% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 153.5 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 583 mg | 45% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
