Paleo Vanilla Cupcakes
½ cup almond flour
½ cup coconut flour
¼ cup tapioca flour or arrowroot flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup maple syrup
½ cup ghee or 1 stick butter, melted
1 tablespoon vanilla extract
4 eggs, room temperature
Use whipped coconut cream to keep this recipe paleo, or you can make this easy buttercream frosting:
1-2 cups powdered alternative sugar (Swerve or Stevia)
⅓ cup ghee or grass fed butter
2 teaspoons vanilla extract
1-2 tablespoons dairy-free milk of choice
1-2 teaspoons beet juice, adjust to taste (optional)
Let’s make ’em!
Preheat oven to 350°F.
In a small bowl combine the dry ingredients (almond flour, coconut flour, tapioca flour, baking soda, salt).
Add the maple syrup, melted butter/ghee, and vanilla extract to the bowl and mix well.
Then, add the eggs and mix well.
Spoon the batter into a cupcake pan (parchment cupcake liners work great).
Bake at 350° for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool.
Combine the sugar, ghee and vanilla extract into the bowl of a stand mixer and mix on low speed. Add the dairy-free milk and beet juice to the bowl slowly and continue to mix on low speed. If the frosting isn’t spreadable, add more milk. If the frosting is too thin, add a few spoonfuls of the alternative sugar of choice.
You can keep remaining frosting in the fridge for up to a week.