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Perfect Vanilla Cupcakes – Paleo Style!

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cupcakes
We have several parties coming up so I’ve been trying to perfect a Paleo friendly vanilla cupcake recipe. Once you have a basic vanilla recipe you create almost anything!

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.

*These go great with my vanilla buttercream frostingAmber’s dark chocolate frosting (shown in the picture above) or my Paleo Chocolate Buttercream Frosting. 

*Here is a link to a grain free baking powder recipe I like 🙂

 


5.0 from 3 reviews
Perfect Vanilla Cupcakes - Paleo Style!
 
Prep time
Cook time
Total time
 
Ingredients
  • 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!)
Instructions
  1. Preheat oven to 325 degrees. Grease or line muffin tin with baking cups. Set aside.
  2. Whisk together the almond flour, arrowroot, salt, and baking powder. Set aside.
  3. 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.
  4. Pour the dry ingredients into the wet and beat until very well combined.
  5. Fill each cup almost full. Makes approximately 11 cupcakes.
  6. Bake 18 - 22 minutes or until browned and they spring back to the touch.
  7. Cool in pan 5 minutes. Then transfer to wire rack to cool completely to properly set up.

 

 

this post is part of Fat Tuesday, Allergy Free Wednesdays, Gluten Free Monday, Gluten Free Fridays, and Slightly Indulgent Tuesday


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Comments

  1. Your cupcakes look beautiful! Great pictures.

  2. These little cupcakes are SUPER pretty! 🙂
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!

    See you there!

    Cindy from vegetarianmamma.com

  3. Helen Dunn says:

    Hi Cassidy!

    I don’t have liquid stevia, would granular stevia work in this recipe as well as in the frosting? Is it a 1:1 ratio?

    I love your site!
    Thank you!
    Helen

    • Cassidy says:

      Hi Helen-

      I’m sorry to tell you, but I just don’t know – especially since all brands of stevia are different strengths. If you try it you might add an additional 1/4 tsp of vanilla since I used vanilla liquid stevia. And as far as the frosting goes, I recently made a version on Elanas buttercream vanilla frosting that I absolutely LOVE! Not that the one I have posted isn’t good, I just love Elanas and I will be posting my version soon 🙂 You can e-mail me through my Contact Me page if you want the recipe sooner.

      Sorry I couldn’t be of more help.

      Hugs,
      Cassidy

  4. I have been absent for some time, but now I remember why I used to love this site.
    Thanks , I’ll try and check back more often. How frequently you
    update your website?

  5. Christine says:

    Hello I’d love to try making these! What kind of arrowroot flour and coconut oil do you use? Also how do you melt the oil? I find when i let it cool the oil becomes hardened is that okay? Do you taste the lemon in the cupcake at all after it’s baked? 🙂 thanks so much

    • Hi Christine!

      I use the Sprouts brand of Refined Coconut Oil. I find that the refined has a neutral taste without the coconut, and I just melt mine in the microwave for about 30 seconds when I begin cooking and by the time I add it to the recipe it’s cooled enough to use and I use the Bob’s Red Mill Arrowroot Flour. Also, the lemon juice isn’t enough to taste, it just brightens the flavor. I hope this helps and you like them!!!

      -Cassidy

  6. Christine says:

    Does refined vs unrefined make a difference all I have is extra virgin coconut oil

    • I like refined because it doesn’t have a coconut taste, but any kind of coconut oil will work 🙂

      -Cassidy

  7. Christine says:

    Thanks so much!! What if I don’t have liquid stevia? Any sub for that or would a stevia packet do?

    • Sorry it took me so long to respond Christine, I didn’t have time to respond when I initially read it then I forgot to go back, please forgive me!

      I haven’t tested this with a packet of stevia, but I’d imagine it would work. However, I’d add an additional 1/4 tsp. of vanilla 🙂

      Sorry again!!!
      -Cassidy

  8. These are perfect! I made them in a babycakes cake pop maker to use as donuts for my daughter and she loved them! They were a little sweet so we might cut back on the honey next time but so good! This is my go to recipe for now on 🙂

  9. Charlotte Moore says:

    I made these this morning t use tomorrow. My batter was very thin so I added another 1/4 cup almond flour. I used large eggs and did everything like the recipe said. The have a sponge cake texture. I just wondered if that is what they were supposed to have. They are good but I was thinking they would be more of a tender texture.

  10. Have you tried freeze dried strawberries? I used them in cake recipes in the past and worked well

  11. Hi Wingstop!

    No, I haven’t tried freeze dried strawberries, that’s a good idea! The fresh strawberries didn’t work because it made the batter too wet but the freeze dried ones might – thanks!!!

  12. ChronicMasterBaker says:

    I can attest from personal experience: Freeze dried strawberries work very well if you pulverize them into powder and use it right away. If you let it sit for too many days, that powder will clump. Stir it into the batter and/or it can be used to flavor a simple frosting like buttercream. It adds a bolder, more intense flavor than fresh or frozen strawberries ever could without adding artificial “helpers”…

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Love, Cassidy