Healthy paleo vanilla cupcakes are made from a mixture of almond flour and tapioca flour! They are slightly sweet, soft and fluffy and perfect to whip up for a yummy treat.
Ingredients you’ll need for healthy paleo vanilla cupcakes
- blanched almond flour
- tapioca flour
- coconut sugar
- baking soda
- salt
- eggs
- vanilla
- lemon juice
- coconut oil
- maple syrup
- almond milk
- powdered sugar
What makes these vanilla cupcakes healthy
These healthier cupcakes are made from mixture of almond flour and tapioca flour. I always love baking and testing recipes with almond flour. My family and I started baking with almond flour a few years back when my mom starting eating paleo. We started to learn how to bake with almond flour and other grain free flours and have to continued to use these flours over the last few years.
What I love about almond flour is it that made with only one ingredient: ground almonds! Almond flour has become a popular alternative to regular flour or whole wheat flour and I love incorporating it into my baked goods. Almond flour is lower in carb and higher in fat content than traditional flour but it also has many other nutrients like vitamin E and magnesium!
Tapioca flour is another great gluten free flour that is quite starchy. It also works really well as a thickening agent. For these cupcakes it adds a thick and chewy texture and it also helps bind everything together. It is also free of common allergens so it makes it a great flour substitute.
How to make healthy vanilla frosting
What I love about this lightened up vanilla frosting is that it is made from a mixture of butter, milk, vanilla extract and powdered sugar.
And it’s so easy to make! All you need to do is mix all the ingredients in a bowl until completely combined. Thats it!
I hope you love these cupcakes as much as I do!
How to store these low carb cupcakes
You can store these cupcakes in the fridge for up to 4 days or in the freezer for up to 3 months. If you are removing them from the freezer let them thaw out at room temperature or simply defrost them in the microwave!
Other dessert recipes you’ll love
If you love these healthy paleo vanilla cupcakes, definitely try some of my other favorite dessert recipes below!
- Healthy Mound Bars with Sea Salt
- Gluten Free Almond Flour Blondies
- Amazing Paleo Chocolate Cake
- Caramel Chocolate Peanut Butter Pie
The Best Paleo Vanilla Cupcakes with Vanilla Frosting
Equipment
- Muffin pan
Ingredients
- 2 cups blanched almond flour
- ⅓ cup tapioca flour
- ½ cup coconut sugar
- ¾ tsp baking soda
- ¼ tsp salt
- 3 eggs
- ½ cup almond milk
- ¼ cup coconut oil melted and cooled
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2 tsp lemon juice
vanilla frosting
- 1 cup powdered sugar or powdered maple sugar
- 2 tbsp butter or ghee melted
- 1-2 tsp almond milk
- ½ tsp vanilla
Instructions
- Preheat the oven to 350 degrees and grease your cupcake tins.
- Combine the almond flour, tapioca flour, coconut sugar, baking soda and salt in a large bowl.
- Using a hand mixer, beat the eggs, almond milk, coconut oil, maple syrup, vanilla, lemon juice, until combined.
- On low speed, add in the dry flour ingredients until smooth.
- Scoop the batter into 12 cupcake tins and bake for 17-20 minutes.
- Remove cupcakes from the oven and wait 10 minutes before removing them from the tins. You may need to use a butter knife to gently pop the cupcakes out of the tin. Set aside and let them cool while you make the icing.
- Combine all frosting ingredients in a bowl. Mix until smooth. Once your cupcakes have cooled, cover them in icing and enjoy!
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