Paleo Vanilla Cupcakes with "Buttercream" Frosting
View original ↗
Paleo Running Momma · by Michele★ 4.6 (213)

Paleo Vanilla Cupcakes with "Buttercream" Frosting

NUTRITION · PER SERVING38M COOK
CAL 17%·PRO 11%
CARBS 21G26% OF CAL
2G FIBER12G SUGAR8G OTHER
FAT 27G72% OF CAL
13G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light, fluffy paleo vanilla cupcakes with dairy-free buttercream frosting made from coconut oil and maple syrup. These naturally sweetened treats prove you don't need refined sugar or dairy to enjoy a delicious cupcake.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
View the full recipe on Paleo Running Momma →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 14
  • 1/2 cup palm oil shortening (room temp, soft)
  • 1/2 cup coconut oil (softened but solid)
  • 1/3 cup + 1 Tbsp tapioca flour
  • 1/4 cup raw honey
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp fine grain sea salt
  • 4 eggs (room temp)
  • 3 Tbsp coconut milk (full fat, blended prior to adding)
  • 1/4 cup coconut oil (melted and cooled to almost room temp)
  • 1/2 Tbsp lemon juice or apple cider vinegar
  • 1/2 Tbsp pure vanilla extract
  • 1/4 cup pure maple syrup
  • 1/3 cup pure maple sugar (or coconut sugar*)
  • 2 cups blanched almond flour
  • 1/3 cup tapioca flour
  • 3/4 tsp baking soda
  • 1/4 tsp fine grain sea salt
PREP
20M
SODIUM
153MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.