These cupcakes are the vanilla to my chocolate.
Are you a chocolate lover? Or does vanilla float your boat? I’m guessing vanilla since you’re reading this…
I’m usually a chocolate gal myself, but I feel like certain occasions call for vanilla. Like… Easter or Mother’s Day or the Fourth of July. I have no idea why, but I feel like those are vanilla cake occasions. Halloween, Thanksgiving and Christmas are more chocolate-y occasions in my mind. And Birthdays are a toss up (I prefer chocolate, hubby prefers vanilla). Does anyone else get what I’m saying at all or am I alone on Ashley Island over here? Just pretend like you know what I’m talking about and we can eat cupcakes together on my island. And by “my island” I mean my kitchen island…
These paleo-friendly vanilla cupcakes are just as tasty as my chocolate cupcakes. They’re light, airy, moist and decadent. The cake itself is sweet and buttery – so good, you won’t know they’re made with paleo-friendly ingredients. You can eat them plain, or frost them with whipped coconut cream or a simple buttercream (buttercream is not paleo though). If you go the whipped coconut cream route, then definitely top the cupcakes with berries (you can top the buttercream with berries too – but the frosting itself is so sweet that you won’t really notice the sweetness from the fruit.)
One thing that’s pretty key to making these cupcakes: use parchment cupcake liners! Or silicone liners. These cupcakes – and most cupcakes using paleo-friendly flours – will stick to regular paper cupcake liners.
Make these paleo vanilla cupcakes for a special occasion, a special person or any day that you want to make a little extra special.
- ½ cup cup almond flour
- ½ cup coconut flour
- ¼ cup tapioca flour or arrowroot flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup maple syrup
- ½ cup ghee or 1 stick butter, melted
- 1 tablespoon vanilla extract
- 4 eggs, room temperature
- Use whipped coconut cream to keep this recipe paleo, or make this simple buttercream frosting:
- 3 cups powdered sugar
- ⅓ cup ghee
- 2 teaspoons vanilla extract
- 1-2 tablespoons dairy-free milk of choice
- 1-2 teaspoons beet juice, adjust to taste (optional)
- Preheat oven to 350°F.
- In a small bowl combine the dry ingredients (almond flour, coconut flour, tapioca flour, baking soda, salt).
- Add the maple syrup, melted butter/ghee, and vanilla extract to the bowl and mix well.
- Then, add the eggs and mix well.
- Spoon the batter into a cupcake pan (parchment cupcake liners work well).
- Bake at 350° for 15-20 minutes or until toothpick inserted into center comes out clean. Allow the cupcakes to cool.
- Combine the sugar, ghee and vanilla extract into the bowl of a stand mixer and mix on low speed. Add the dairy-free milk and beet juice to the bowl slowly and continue to mix on low speed. If the frosting isn’t spreadable, add more milk. If the frosting is too thin, add a few spoonfuls of powdered sugar. Keep remaining frosting in the fridge for up to a week.