The Best Paleo Vanilla Cupcakes with Vanilla Frosting

Delicious and healthier vanilla cupcakes made from a mixture of almond and tapioca flour! They are slightly sweet, soft and fluffy and perfect to whip up for a yummy treat. They are naturally gluten free and low carb.

Prep Time15

Cook Time17

Course: Dessert

Cuisine: American

Keyword: Healthy Cupcakes, Paleo Cupcakes, Paleo Vanilla Cupcakes, Vanilla Cupcakes

Servings:

Calories: 215kcal

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!

Nutrition