Description
This delicious Paleo Vanilla Cupcakes recipe is easy to make and very healthy. The perfect gluten free and dairy free dessert for any kind of party.
Ingredients
Units
Scale
- 1 cup cashew flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 4 tbsp honey
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 batch Paleo Whipped Buttercream, to decorate
- 1 cup mixed berries, to decorate
Instructions
- Preheat oven to 350 F. Place 5 jumbo silicone muffin liners on a baking sheet and set aside. If you don’t want to make jumbo muffins, line a regular sized muffin pan with 10 liners.
- Mix cashew flour, coconut flour, baking powder, baking soda and sea salt in a large bowl, and set aside.
- In a separate bowl, whisk eggs, honey, coconut oil and vanilla extract. Pour in bowl with dry ingredients and mix until no lumps remain.
- Pour batter into muffin liners, dividing accordingly,. If baking jumbo muffins, bake for ~30 minutes. If baking regular size muffins, bake for ~25 minutes. Let cool completely.
- Add Whipped Buttercream to a piping bag, pipe the frosting on the muffins to decorate and add berries on top.
Notes
- Muffins last fresh in refrigerator for about 1 week.
- You may be left with some extra Paleo Whipped Buttercream, if so, save it for later and add it to other yummy Paleo treats (or to black coffee, if so inclined).
- Prep Time: 20 mins
- Cook Time: 30 mins