Paleo Vanilla Cupcakes with "Buttercream" Frosting
45 minMakes 14 cupcakes
Grain-free vanilla cupcakes made with almond and tapioca flour, topped with a creamy paleo-friendly frosting.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine a muffin pan with parchment liners | ||||||
| 200 g blanched almond flour | Combine dry ingredients | Add dry to wet, mix on low 1 min | Fill cupcake pan 3/4 full | Bake 350°F / 175°C, 16–18 min until set | Cool in pan, then on wire rack | Frost cupcakes with piping bag or spatula |
| 50 g tapioca flour | ||||||
| 3/4 tsp baking soda | ||||||
| 1/4 tsp fine grain sea salt | ||||||
| 4 eggs (room temperature) | Beat wet ingredients until smooth | |||||
| 45 ml coconut milk (full fat, blended) | ||||||
| 60 ml coconut oil (melted, cooled to almost room temperature) | ||||||
| 7.5 ml lemon juice or apple cider vinegar | ||||||
| 7.5 ml pure vanilla extract | ||||||
| 60 ml pure maple syrup | ||||||
| 65 g pure maple sugar (or coconut sugar) | ||||||
| 115 g palm oil shortening (room temperature, soft) | Beat shortening & oil until fluffy | Add honey, tapioca, vanilla & salt | ||||
| 120 ml coconut oil (softened but solid) | ||||||
| 60 ml raw honey | ||||||
| 1/3 cup + 55 g tapioca flour | ||||||
| 1 1/2 tsp pure vanilla extract | ||||||
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