Paleo Cupcakes With Matcha Coconut Buttercream Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Paleo cupcakes made with almond and coconut flour, topped with a matcha-infused coconut buttercream frosting. These grain-free, refined-sugar-free treats offer a tender crumb and earthy-sweet flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup sifted blanched almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
- 3 eggs
- 3 tablespoons honey or pure maple syrup
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1 tablespoons almond milk or nut-milk of choice (more if needed)
- 1/2 teaspoon matcha powder
- 2 tablespoons shredded coconut (more for garnish)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 143mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 53mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 143MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.