Paleo Vanilla Cupcakes To Satisfy Your Sweet Tooth!
When you want a sweet treat, these vanilla flavored cupcakes will hit the spot! You can make them with 1 bowl in about 10 minutes and they are low sugar, paleo, gluten free and dairy free. I use a small amount of maple syrup to naturally sweeten them. They are high in fiber from the coconut flour, which is low glycemic and great for baking. Coconut flour naturally tastes sweet so it works great for baking treats.
For the “frosting” I recommend using Nikki’s Vanilla Cake Batter Flavored Coconut Butter. I warm the coconut butter just slightly so that it’s easy to spread on the cupcakes. Then you can enjoy at room temp or refrigerate them. Add any fruit like strawberries, blueberries, or kiwi for decoration. When the cupcakes are cold, the frosting will become a hardened glaze (from the coconut oil solidifying). I prefer to eat them cold, but they taste great at room temp or reheated in the microwave too! You can use regular unflavored coconut butter which also has a slight sweet flavor, but the Nikki’s brand really amps up the “frosting” flavor in these. You can purchase it through the link above.
Keep them in the fridge in a glass container and enjoy when you want a sweet treat! This recipe is a great base for any fruit topping. I like to use my homemade cinnamon applesauce as a topping, heated in the microwave, for an apple pie dessert. You can remove the vanilla for more of a muffin style and add blueberries or flax/chia seeds. The options are endless!
A healthy treat for your sweet tooth!
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Yield9 cupcakes
- 3/4 cup organic coconut flour
- 4 organic pasture-raised eggs
- 1/3 cup organic maple syrup
- 1/3 cup organic coconut oil - melted
- 4 tbl water
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp apple cider vinegar
- 1/4 tsp salt
- 3 tbl Nikki's Vanilla Coconut Butter or plain coconut butter
- Fresh strawberries or other fruit for topping (optional)
Preheat oven to 350 degrees. Line cupcake tins with parchment paper cups.
Combine all ingredients, except the coconut oil, into one bowl. Stir well with a fork.
For the coconut oil – spoon 1/3 cup into a small bowl and microwave for 30 seconds to melt it. Then add to the baking mixture. Stir the mixture with a fork until well combined.
Use a spoon to drop batter into cupcake liners. They will rise just slightly when baking. You can fill them 3/4 or all the way. Bake at 350 for 30 minutes (some ovens might take more or less time. I like to cook for 33 min).
Eat as is with warm applesauce or fruit or apply a coconut butter “frosting” to them.
Let cupcakes cool completely before frosting them. Spoon 3 tbl Vanilla flavored coconut butter (or regular coconut butter) into a dish and microwave for 20 seconds. This will warm it just enough to make it easy to spread.
Use a spoon to lightly drizzle the warm coconut butter on the cupcakes. Top with a strawberry or other piece of fruit if desired. Can eat at room temp or refrigerate (the coconut butter will form a hard glaze).
Great reheated in the microwave for 30 seconds to 1 minute if you want them warm later on.