These Paleo cupcakes with coconut flour came about because the color and texture already seemed to look like a snickerdoodle. As it turns out, the cinnamon goes really well with the flours and all the ingredients used.
I sprinkled the tops with a cinnamon sugar make of coconut palm sugar and cinnamon and it really gave them a fun texture. This recipe is definitely customizable with other flavors, but I went with the snickerdoodle because it was the most natural.
Cupcakes are a classic, easy and fun dessert for any birthday or another party. They can don’t even have to be for a party, cupcakes are great anytime and anywhere. I love how customizable and individual cupcakes can be. They are already portioned and can be easily distributed to everyone you want to share the deliciousness with! Whether it is to bring to your child’s school class or on a picnic, cupcakes are very versatile!
And these must be easy because my 10-year-old daughter has made them. They didn’t look quite like the picture, but they still tasted good and they were fun to make – and it doesn’t hurt that her favorite kind of cookie is snickerdoodles. So these were right up her alley. It was especially nice because she made these cupcakes for her little brother and made his day since he couldn’t eat what everyone else was eating.
What flavor of cupcake do you want to make with cupcake recipe? Share ideas and images with me! Can’t wait to see what you come up with!
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Snickerdoodle Paleo Cupcakes with Coconut Flour Recipe
This is a recipe for paleo cupcakes with coconut flour and they are made to taste like snickerdoodle cookies.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 1x
- Category: Dessert
- Cuisine: Paleo
- 2/3 Cup Coconut Flour
- ¼ Cup Almond Flour
- ½ tsp Cinnamon
- 1 tsp Paleo Baking Powder
- ½ tsp Real Salt
- 6 Eggs
- 2 Egg Whites
- ½ Cup Honey
- 1 Tbl Vanilla
- ½ Cup Coconut Milk (canned)
- 8 Tbl Butter (melted)
For the Buttercream:
For the cupcakes:
- Preheat the oven to 350 degrees. Line 2 muffin tins with a total of 16 cupcake liners.
- Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.
- In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.
- Add the dry ingredients to the wet ingredients, whisking until well combined. Add the melted butter to the batter and mix in well.
- Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.
- Divide batter evenly between cupcake liners and bake for 20-22 minutes, or until tops of cake are firm to the touch and spring back.
- Remove and cool completely on a wire rack.
For the buttercream:
- Place the butter, honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined. Beat in the coconut cream, 1 t. at a time, until fully incorporated. Mixture should be thick and glossy.
- Scoop into a piping back and pipe on top of cooled cupcakes.
- Mix the coconut palm sugar and ¼ t. cinnamon together and sprinkle desired amount on top of cupcakes.
Keywords: almond flour, coconut flour, eggs, coconut cream, Paleo cupcakes
9 of our Favorite Paleo Cupcakes Recipes
These are 9 of our Favorite Paleo Cupcakes Recipes – This is Cupcake Heaven with a pretty amazing lineup. If you are looking for Paleo cupcakes recipes? Well, you’ve come to the right place.
They don’t have to be dry and coarse and not taste so good. With these Paleo cupcakes recipes, you are going to be mighty surprised to see how good they taste.
Even if you haven’t tried the Paleo lifestyle, you might want to after seeing THESE options! There are some pretty amazing recipes here. I, myself, am partial to chocolate, but I was amazed at the variety of flavors I found… from chocolate to vanilla to zucchini… to carrot.
Many of these Paleo cupcakes recipes have great frosting recipes that go with them. Paleo never tasted so good.
Some of these are fairly easy to make and some are a little more difficult. You can pick and choose which ones you want to try first.
You can’t go wrong here! So, pick one or two or three and try them out. You’re sure to find a winner! 😀
1. Paleo Snickerdoodles with Coconut Flour and Flax Seed Eggs – See Above
2. Black Forest Cupcakes with Whipped Cream Frosting – Against All Grain
Coconut Milk – Coconut Flour – Almond Flour – Cacao Powder – Chocolate Chips – Red Cherries – Coconut Cream – Honey – Eggs – Coconut Oil – Coconut Cream
These are similar to some muffins that Danielle makes. So do you know the difference between a cupcake and a muffin? Do you even care what the difference is? Cupcakes are typically and little more sweet and muffins are denser. A big difference also is that cupcakes usually have frosting and muffins don’t. Muffins are typically eaten for breakfast because they aren’t as sweet and cupcakes are usually eaten for dessert. Do you agree with my reasons?
3. Cupcakes with Blueberries and Coconut Cream – Faith Food Fitness
Blueberries – Almond Meal – Coconut Flour – Coconut Milk – Coconut Oil – Coconut Sugar – Honey – Eggs – Vanilla
How do you feel about frosting? Taylor thinks that the cake should be something like about 20% cake and 80% frosting. I think it should be more like 20% frosting and 80% cake. What do you think? Do you like a lot of frosting or not? Truth is it depends on what the frosting is made with. Since this is made with coconut sugar and honey and is more healthy, I might go for a bigger percentage of frosting.
4. Small Batch Double Chocolate Cupcakes with Raw Chocolate Frosting – Better With Cake
Almond Meal – Coconut Flour – Cacao – Coconut Sugar – Chocolate Chips – Vanilla – Coconut Oil – Eggs
These are double chocolate with a dark raw chocolate frosting. They are pretty quick and easy to make with 6 ingredients and yet they are super moist, indulgently chocolaty and subtly sweet. The frosting puts them over the top with its gorgeous glossy glow. The frosting is incredibly simple with only 3 ingredients. That’s 9 ingredients all together.
5. Maple Bacon Cupcakes with Bacon Buttercream – Food Faith Fitness
Bacon – Almond Flour – Coconut Flour – Maple Syrup – Butter – Coconut Sugar – Vanilla – Maple Extract – Eggs – Baking Powder
Did you know that there is some debate in the world as to whether bacon is actually Paleo? Some say it isn’t because it cured and might have added brown sugar. Well, I’m here to end that debate. Duh! Just make sure you buy bacon that doesn’t have added brown sugar. AND buy bacon that is uncured. I buy it all the time, it’s delicious uncured and so much healthier. Debate over!. Now for a question. Would you eat cupcakes with bacon in it? Just so you know she puts bacon inside the cake and she puts bacon fat in the frosting. You can see it on top of the frosting too. The kicker here is you have to cook the bacon the day before because you have to put the bacon fat in the frig so it will harden. Unless you keep your bacon fat in the frig leftover from previous meals you’ve made. Do you do that? Keep your leftover bacon fat.
6. Vanilla Cupcakes with Rich Chocolate Ganache – Paleo Running Momma
Coconut Sugar – Coconut Milk – Almond Flour – Tapioca Flour – Chocolate Chips – Cashew Butter – Eggs – Coconut Oil – Chocolate Chunks
These sweet vanilla cupcakes are perfectly moist with a thick icing that is ganache-like. The cake is delicious but the ganache is what makes it amazing. It’s has a rich, thick perfect sweetness/chocolate balance that’s fudgy. The ganache could be good on a lot of other desserts. I’m thinking about maybe doughnuts or a regular cake. What would you put it on?
7. Coconut and Lime Cupcakes – Every Last Bite
Almond Flour – Coconut Flour – Shredded Coconut – Lime – Coconut Cream – Eggs – Vanilla – Baking Soda – Honey – Butter
This is a coconut cupcake with zesty lime topped with whipped creamy coconut icing. After it’s baked and frosted you sprinkle it with lime zest. I recommend keeping these in the fridge after they are iced because the icing keeps it’s shape best when it’s cold. You can add more lime juice to the batter if you’re a big fan of citrus.
8. Carrot Cake Cupcakes – Kim’s Cravings
Paleo Flour – Baking Powder – Baking Soda – Cinnamon – Nutmeg – Ground Cloves – Real Salt – Eggs – Almond Milk – Maple Syrup – Carrots – Banana – Almond Milk Yogurt – Vanilla Extract
These are sweetened some of the most natural sweeteners there are. What’s more natural than bananas, carrots and maple syrup? I have discovered the beauty of Paleo flour. It’s is perfect for baking. It is a combination of 4 different gluten-free flours and it makes so much easier than measuring out 4 different flours. Not to mention buying and storing them. I have a whole post about Paleo Flour with other recipes I think you’d like to check out. I did a little investigation and discovered that Kite Hill Almond Milk Yogurt can be purchased at Target and maybe other stores also. I’d try looking at Sprouts. I’m so excited to learn about all these Paleo options. Are you?
9. Chocolate Zucchini Cupcakes with Chocolate Frosting – Bakerita
Almond Flour – Tapioca Flour – Baking Powder – Real Salt – Coconut Sugar – Cacao Powder – Almond Milk – Coconut Oil – Zucchini – Dark Chocolate – Almond Butter
Okay, so growing up my grandmother had a recipe for chocolate cake made with zucchini. It was actually delicious and I had no idea it had zucchini in it. I discovered it as I got older and realized how moist the zucchini made it. This looks very similar to Grandma’s cake recipe but of course, these are Paleo and Grandma’s weren’t. That frosting sure makes me want to lick the computer screen.