Paleo Very Vanilla Cupcakes {using coconut flour}

*I recommend parchment cupcake liners or silicone muffin liners for all cupcakes made with coconut flour and I know some people also grease the liners.

Ingredients (makes 8 cupcakes):

  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 1/3 cup Vanilla-Cupcakes-1-of-2-2.jpgoil (olive oil or other oil, or melted unsalted butter, ghee, coconut oil)
  • 1/2 cup honey or maple syrup
  • 2 tablespoons coconut milk or other milk
  • 1 tablespoon vanilla extract
  • seeds from one vanilla bean (optional)


  1. Preheat your oven to 350°F (175°C)
  2. Combine all the dry in ingredients, except for the vanilla seeds, and blend well.
  3. Add the wet ingredients to the dry ingredients and use a mixer to blend well. You can use a food processor, hand or standing mixer to get it well-blended. Let the batter sit for a few minutes and mix once more. Optionally, add the vanilla beans and blend well.
  4. Fill cupcake liners about 3/4 of the way with batter.
  5. Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Cool and then frost.
  7. Store covered for a few days at room temperature, or the refrigerator for a few weeks, or freeze for a few months.

Buttercream Ingredients

The best part about buttercream frosting is you can add anything to it for fun flavors- chocolate, fruit puree, fruit peel zest, peanut butter, really anything goes.

  • 4 tablespoons of butter (at room temperature)
  • 4 tablespoons of shortening
  • 5 tablespoons of maple syrup or honey
  • 1 teaspoon of vanilla

Mix or whisk the ingredients together until creamy and well-blended. Store in the refrigerator and use at room temperature. I use a mixer.


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