Now I haven’t extensively researched the Paleo diet nor do we 100% follow it, but as far as I can tell it basically consists of eating grain free, dairy free, healthy fats (no dairy free butter!) and uses only natural sweeteners such as fruit, honey, or stevia. We’ve slowly been transitioning into “the modern caveman” way of eating and as we do I’ve been revising and re-posting many of my recipes. BTW- I made biscuits this week and posted an update to make them Paleo compliant too : )
But back to my cupcakes – this recipe has been more difficult to change than most because my original recipe called for creaming butter and sugar, which is what gives cupcakes their light and fluffy texture! Then when I used honey instead of sugar it completely messed up my wet to dry ingredient ratio and fell horribly!
But after much trial and error, here is my final product. They are perfectly moist, sweet, and have a good texture. I experimented some with making a coconut flour cupcake but I really prefer the almond flour because it has a wheat-like buttery taste that really lends itself to make a perfect vanilla cupcakes. Enjoy!!!
*I have tried to make this recipe into strawberry cupcakes but it didn’t work as they had too much liquid. I am working on a strawberry cupcake recipe.
*Here is a link to a grain free baking powder recipe I like 🙂
- 1½ C Blanched Almond Flour, Honeyville Brand
- ¾ C Arrowroot Flour
- ¼ Tsp. Sea Salt
- 1½ Tsp. Grain Free Baking Powder (see link above)
- ½ C Honey
- 3 Tbsp Refined Coconut Oil, melted
- 5 Eggs (room temperature make for a lighter, fluffier cake and so the oil doesn't solidify)
- 1 Tbsp. Pure Vanilla
- ¼ Tsp. Liquid Vanilla Stevia (I prefer the NuNaturals Brand)
- 2 Tsp. Lemon Juice (fresh is best!)
- Preheat oven to 325 degrees. Grease or line muffin tin with baking cups. Set aside.
- Whisk together the almond flour, arrowroot, salt, and baking powder. Set aside.
- In a large mixing bowl, combine the honey, oil, eggs, stevia, vanilla, and lemon juice. Beat on high until well combined and frothy, at least 1 minute.
- Pour the dry ingredients into the wet and beat until very well combined.
- Fill each cup almost full. Makes approximately 11 cupcakes.
- Bake 18 - 22 minutes or until browned and they spring back to the touch.
- Cool in pan 5 minutes. Then transfer to wire rack to cool completely to properly set up.