Paleo Vanilla Cupcakes with Icing

Indulge in the guilt-free decadence of these Paleo Vanilla Cupcakes with Icing, a perfect blend of wholesome ingredients and irresistible flavor. Made with nutrient-rich almond and coconut flours, these cupcakes are naturally gluten-free and grain-free, making them a delightful treat for those following a paleo lifestyle. Sweetened with raw honey and infused with pure vanilla extract, each cupcake is moist, fluffy, and bursting with natural sweetness. Topped with a dreamy, dairy-free coconut cream icing lightly sweetened with maple syrup, these cupcakes are as beautiful as they are delicious. Ready in just 35 minutes, they’re ideal for birthdays, celebrations, or any time you crave a healthier dessert. Whether you’re paleo or simply love clean, real-food desserts, these cupcakes are sure to please!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking soda
• 0.25 teaspoons Salt
• 4 Eggs
• 2 teaspoons Pure vanilla extract
• 0.5 cup Raw honey
• 0.25 cup Coconut oil (melted)
• 1 cup Coconut cream (for icing)
• 2 tablespoons Maple syrup (for icing)
• 1 teaspoon Vanilla extract (for icing)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper cupcake liners.

Step 2

In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt until well combined. Set aside.

Step 3

In a separate large bowl, whisk together the eggs, vanilla extract, raw honey, and melted coconut oil until smooth and creamy.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Step 5

Divide the batter evenly among the 12 cupcake liners, filling each one about 3/4 full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before icing.

Step 8

To make the icing, add the coconut cream, maple syrup, and vanilla extract to a mixing bowl. Whisk or beat with a hand mixer until smooth and fluffy.

Step 9

Once the cupcakes have cooled, pipe or spread the icing on top of each cupcake.

Step 10

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(912.1g)

Amount per serving	% Daily Value*
Calories	3373.0

Total Fat 247.3g	0%
Saturated Fat 128.9g	0%
Polyunsaturated Fat g
Cholesterol 744mg	0%
Sodium 2192.4mg	0%
Total Carbohydrate 224.5g	0%
Dietary Fiber 26.7g	0%
Total Sugars 153.5g
Protein 77.0g	0%

Vitamin D 164IU	0%
Calcium 583.3mg	0%
Iron 15.8mg	0%
Potassium 825.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 9.0%

Carbs: 26.2%