Pretty Paleo Vanilla Cupcakes

Nutritionist in the Kitchen

Ready in: 23 minutes
Prep Time: 5 minutes
Cook Time: 18 minutes
Servings: 12
Vegetarian
Gluten Free
Dairy Free

Ingredients

  • ¾ tsp baking powder
    Baking
  • 2 heaping tablespoons pure coconut palm sugar or cane sugar
    Baking
  • ¾ cup coconut flour
    Gluten Free;Health Foods;Baking
  • 1 can coconut milk (full fat) refrigerated overnight, scoop out coconut cream
    Canned and Jarred;Milk, Eggs, Other Dairy
  • ½ cup melted coconut oil
    Health Foods;Baking
  • 6 large eggs
    Milk, Eggs, Other Dairy
  • ¾ cup raw honey
    Nut butters, Jams, and Honey
  • ¼ tsp salt
    Spices and Seasonings
  • 1 tablespoon pure vanilla extract
    Baking
  • 1 tsp pure vanilla extract
    Baking

Steps

  • Preheat the oven to 350 degrees.Using a muffin pan, line each cup with a cupcake liner and spray generously with olive oil cooking spray or if not using cupcake liners grease very well with melted coconut oil.In a bowl add the dry cupcake ingredients and mix to combine. In another small bowl whisk together the wet cupcake ingredients and add to the dry.
  • Mix until completely smooth.
  • Pour the batter equally among the greased cups and bake in the oven for 16-18 minutes.Allow the cupcakes to cook completely before removing from tin or removing from liners.While the cupcakes are baking add the coconut cream to a large bowl with the vanilla and sugar. Use an electric beater and whip until frothy.
  • Place in the fridge to chill.Wait until the cupcakes are completely cooled and then pipe the coconut cream on each cupcake.
  • Place cupcakes back in the fridge for 3-4 hours to chill and the icing will firm up.Top each cupcake with a halved fig slice, sprinkles, or other garnish of choice.

Nutrition

  • Calories: 289.86  cal  (14.49%)
  • Fat: 19.63  g  (30.2%)
  • Saturated Fat: 15.82  g  (98.89%)
  • Carbohydrates: 25.11  g  (8.37%)
  • Sugar: 20.21  g  (22.45%)
  • Cholesterol: 105.46  mg  (35.15%)
  • Sodium: 109.95  mg  (4.78%)
  • Alcohol: 0.49  g  (2.74%)
  • Protein: 5.33  g  (10.65%)
  • Manganese: 0.27  mg  (13.71%)
  • Selenium: 8.89  µg  (12.69%)
  • Phosphorus: 109.09  mg  (10.91%)
  • Fiber: 2.69  g  (10.76%)
  • Iron: 1.86  mg  (10.34%)
  • Vitamin B2: 0.14  mg  (8.2%)
  • Copper: 0.1  mg  (5.01%)
  • Vitamin B5: 0.5  mg  (4.98%)
  • Magnesium: 18.73  mg  (4.68%)
  • Folate: 18.2  µg  (4.55%)
  • Potassium: 153.91  mg  (4.4%)
  • Vitamin B12: 0.25  µg  (4.21%)
  • Zinc: 0.59  mg  (3.96%)
  • Vitamin D: 0.57  µg  (3.78%)
  • Calcium: 36.62  mg  (3.66%)
  • Vitamin B6: 0.06  mg  (3.13%)
  • Vitamin A: 153.09  IU  (3.06%)
  • Vitamin E: 0.31  mg  (2.04%)
  • Vitamin B3: 0.26  mg  (1.28%)
  • Vitamin B1: 0.02  mg  (1.23%)

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