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.
Servings: 12
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!