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Snickerdoodle Paleo Cupcakes with Coconut Flour Recipe

December 24, 2017 Rebecca Baron 65 Comments

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Snickerdoodle Paleo Cupcakes with Coconut Flour Recipe

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.

Snickerdoodle Paleo Cupcakes with Coconut Flour Recipe

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 a cupcake recipe? Share ideas and images with me! Can't wait to see what you come up with!

Paleo Snickerdoodle Cupcakes

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Paleo Snickerdoodle Cupcakes

Snickerdoodle Paleo Cupcakes with Coconut Flour Recipe

★★★★★ 4.5 from 4 reviews
  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Cuisine: Paleo
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Description

This is a recipe for Paleo cupcakes and they are made to taste like snickerdoodle cookies.


Ingredients

Scale
  • ⅔ 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:

  • 1 ¼ Cup Butter (softened, 20 Tbl or 2 ¼ sticks)
  • ⅔ Cup Honey
  • ½ tsp Cinnamon
  • 2 ½ Tbl Coconut Flour *
  • 5 Tbl Coconut cream * (the thick coconut cream * skimmed off the top of canned Coconut Milk *)
  • 2 Tbl Coconut Palm Sugar *
  • ¼ tsp Cinnamon

Instructions

For the cupcakes:

  1. Preheat the oven to 350 degrees. Line 2 muffin tins with a total of 16 cupcake liners.
  2. Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.
  3. In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.
  4. Add the dry ingredients to the wet ingredients, whisking until well combined. Add the melted butter to the batter and mix in well.
  5. Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.
  6. 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.
  7. Remove and cool completely on a wire rack.

For the buttercream:

  1. 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.
  2. Scoop into a piping back and pipe on top of cooled cupcakes.
  3. Mix the coconut palm sugar and ¼ t. cinnamon together and sprinkle desired amount on top of cupcakes.

Keywords: Paleo, healthy, easy

Coconut flour cupcakes

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Reader Interactions

Comments

  1. Veronica

    November 11, 2020 at 3:02 pm

    Pretty good. I made the frosting with coconut oil. I refrigerated the ingredients and bowl before making it, and it held together long enough to mix it up. Then I stored it in the fridge. I left it on the counter 5 or so min before spreading on each individual cupcake as I ate it. It worked pretty well! I think the frosting could have used some salt. The cupcakes themselves were a little oily, so if I made it again I would reduce the coconut oil (or butter) in the batter.

    ★★★★

    Reply
  2. Joann

    July 17, 2020 at 3:38 pm

    You say " 5 Tbl Coconut cream * (the thick coconut cream * skimmed off the top of canned Coconut Milk *) " for Buttercream but then you say "½ Cup Coconut Milk * (canned)" for the cake part. My question is this..... Do I buy one can of coconut milk, skim the top off then use the remaining liquid for my 1/2 cup coconut milk for cake? or
    do I buy two cans of coconut milk, one to skim the top off and one whole can to use for the 1/2 cup coconut milk for the cake? Joann

    Reply
    • Rebecca Baron

      July 28, 2020 at 4:25 pm

      The first option.

      Reply
  3. Alisha

    March 31, 2020 at 10:21 am

    I want to try this but find my honey is a bit strong. I think maple syrup flavor would still compliment but wonder if it would be too loose?

    Reply
    • Rebecca Baron

      April 03, 2020 at 11:10 am

      It's hard to say. I haven't tested it myself but really, when you heat up honey it is just as runny as syrup, so it may be fine. It's one of those things you would just have to try. Another thought - the cinnamon may help hide your strong honey?

      Reply
  4. Jenna

    December 23, 2018 at 10:50 am

    Greetings from Colorado ?

    I'm looking forward to trying all of your recipes, especially the desserts! ? I was wondering if I'll need to make any adjustments for high altitude baking. I know we're not far apart as far as elevation goes, but I'm very new to paleo baking so I'd like to get it right! Any pointers would be much appreciated.

    Thank you for sharing your fantastic recipes!

    Reply
    • Rebecca

      January 07, 2019 at 2:54 pm

      I'm not really sure but I'm in Utah so I would think we have a fairly similar altitude.

      Reply
  5. Nina Pak

    January 18, 2018 at 5:08 pm

    Thank you, so appreciate your sweet creations for a Paleo diet!
    For the person who asked about egg substitute, if she is just allergic to chicken eggs like I am she might use Duck or Quail eggs instead.

    ★★★★★

    Reply
  6. Amanda

    July 24, 2017 at 11:12 pm

    I've been forever searching for a great refined-sugar-free buttercream recipe. Instead of flavoring your buttercream base with cinnamon do you think I can put in a little strawberry jam? What are your thoughts? Will it become too slack?

    Reply
    • Rebecca

      August 31, 2017 at 2:53 pm

      It may be too slack. Totally depends on how thick the jam is. I would love to know if you tried it and how it turned out. Sorry it took so long to respond. Summers are crazy around here.

      Reply
  7. Karen

    July 05, 2017 at 6:57 am

    I made 4 paleo desserts for my son's 4th of July party; these cupcakes were everyone's favorite!

    Reply
    • Rebecca

      July 10, 2017 at 4:59 pm

      So good to hear! Thanks so much.

      Reply
  8. Pat Welsh

    May 21, 2017 at 5:55 pm

    I'm wondering if I could use monk fruit instead of honey as the sweetener, since we are on a very low carb diet and need to avoid the additional glucose. Thanks.

    Reply
    • Rebecca

      May 24, 2017 at 9:17 pm

      I haven't tried it myself, but I will post this in case someone else has tried it.

      Reply
  9. Amber

    August 10, 2016 at 6:23 pm

    I successfully made this recipe into a cake. I don't have round pans so I just used a glass baking dish. I baked it at 325 degrees for 45 minutes and it came out fluffy and golden.

    Reply
    • Rebecca

      August 17, 2016 at 10:23 am

      Oh good! I'm glad it turned out and I'm glad you commented because other people are people wondering if this recipe would work as a cake too.

      Reply
    • Laura

      August 22, 2016 at 7:07 am

      What size baking dish did you use, please? Thank you for your comment!

      Reply
  10. Bella

    August 07, 2016 at 12:02 am

    Can you put in cream or milk instead of coconut milk?

    Reply
    • Rebecca

      August 15, 2016 at 10:38 am

      Yes. That should work fine.

      Reply
  11. leah

    July 14, 2016 at 12:14 pm

    hi! i cannot eat eggs and was wondering if you had an idea sub for the eggs in this recipe!! I really want to try it

    Reply
    • Rebecca

      August 01, 2016 at 12:16 pm

      I don't think an egg substitute, like a flax egg would work because of the coconut flour and how much egg it absorbs.

      Reply
    • Nina Pak

      January 18, 2018 at 5:06 pm

      I am allergic to chicken eggs and chicken, but can eat Duck eggs. Do you know if your allergy is specific to chicken or is it all poultry? You might be able to use Duck or Quail eggs like I do.

      ★★★★★

      Reply
  12. Meghan

    March 19, 2016 at 3:12 pm

    This looks fantastic!
    I am thinking of trying this recipe for a small birthday cake.

    Two questions:
    1) Has anyone attempted making this as small round cakes or a slab cake? If so, did it cook through and turn out the same texture etc?
    2) How does it freeze? Could I cook the cake a week before, freeze and pull it out to ice the day before the party? (Attempting to decrease some of the work right before the party!)

    Thank you so much!

    Reply
  13. Kimberly

    March 13, 2016 at 12:23 pm

    I'm allergic to coconut milk - can I use almond milk or something else in its place?

    Reply
    • Rebecca

      March 14, 2016 at 1:41 pm

      Yes, that should be fine.

      Reply
  14. Tonya

    March 12, 2016 at 6:37 pm

    Can't wait to make these for my son's birthday party next weekend. Do you think this would hold up as an 8" round cake?

    Reply
    • Rebecca

      April 01, 2016 at 1:45 pm

      I'm not sure. You would want to cook it longer and maybe on a lower temperature for best results. Please let me know if you try so you can help other people.

      Reply
  15. Samantha

    November 16, 2015 at 10:23 am

    This is not dairy free as the title says. Butter is dairy. I am going to sub the butter for Earth Balance vegan buttery sticks.

    Reply
    • Rebecca

      November 21, 2015 at 7:14 am

      You are right, and I fixed it. Thank you for the help.

      Reply
      • Samantha

        November 21, 2015 at 7:17 am

        Thanks so much!!!

        Reply
  16. Bella

    October 15, 2015 at 6:04 pm

    This might sound silly...
    But where it says 6 eggs and 2 egg whites does that mean the 6 eggs are just the yolks>?
    Also is using Ghee butter ok as a sub.?
    Thanks.. So keen to try these!

    ★★★★

    Reply
    • Rebecca

      October 17, 2015 at 4:42 pm

      The 6 eggs is 6 whole eggs (yolk and white) plus 2 egg whites. As far as the ghee I am unsure. I would give it a try to a small batch to see if it works well for you. We would love to know how it turns out if you try it.

      Reply
  17. Theresa @DearCreatives

    August 13, 2015 at 9:54 pm

    This recipe looks really good. I pinned it to try this fall

    Reply
  18. sammybaker

    June 23, 2015 at 10:01 am

    they are rising in the oven but are not becoming solid when i poked them with a toothpick... what did i do wrong ?! 🙁

    Reply
    • Rebecca

      June 26, 2015 at 11:51 am

      Maybe try baking them for a little longer or check your ingredient amounts and make sure you put in enough flour =)

      Reply
  19. Alexandra Henderson

    May 15, 2015 at 1:01 am

    OMG It's the most similar paleo dessert I've ever made to its non-paleo cousin! DELISH!

    Reply
    • Rebecca

      May 15, 2015 at 10:54 am

      Good to hear! Thanks for the feedback.

      Reply
  20. Diane

    April 13, 2015 at 4:46 pm

    These look really yummy! I have some coconut flour that needs using! Maybe I'll give these a try!

    Reply
  21. Annie @ Annie's Noms

    April 13, 2015 at 3:22 am

    These look great! Love how you've made a Snickerdoodle into a cupcake and made it paleo!

    Reply
  22. Lindsay Eidahl

    April 12, 2015 at 5:46 pm

    I'll take six please!

    Reply
  23. Liisi

    April 11, 2015 at 12:28 pm

    Can't wait to try. Thank you for sharing the recipe 🙂

    Reply
  24. Ashleigh

    April 10, 2015 at 2:57 pm

    These cupcakes look amazing! I love snickerdoodles so this is perfect for me!

    Reply
  25. All that's Jas

    April 10, 2015 at 1:02 pm

    WOW, those look amazing! Yum!

    Reply
  26. Glory @ Foodie*ish

    April 10, 2015 at 7:10 am

    These look absolutely amazing! I've been wanting to try a recipe with almond flour, but I haven't taken the leap yet. Funny how something so silly as trying a new flour can seem daunting 😉 But this recipe might just help me take the plunge. Thanks for sharing!

    Reply
  27. Ashley

    April 09, 2015 at 3:26 pm

    Snickerdoodles are one of my favorite cookies, so I would probably LOVE a cupcake form! Thanks so much!

    Reply
  28. Laura

    April 06, 2015 at 11:13 pm

    I'm a huge fan of almond flour and coconut flour. And this frosting looks absolutely divine! I can't wait to try these. This is my first visit to your website, and I'll definitely be back!

    Reply
    • Rebecca

      April 10, 2015 at 5:18 pm

      Please let me know if you like the cupcakes. My 10 yo daughter loves to make these.

      Reply
  29. Lisa

    February 10, 2015 at 9:02 pm

    i made these tonight. Followed the recipe exactly. They were so delicious!! Thank you for your recipes!!

    Reply
  30. Colleen

    February 03, 2015 at 9:59 am

    I cant wait to try this. I love making cupcakes but I haven't made any since going Paleo last summer. I have a week off next week and I am on a mission to find a few good Paleo cupcake recipes, I cant wait to try these!

    Reply
  31. Amanda

    October 29, 2014 at 8:29 pm

    My favorite cookies in a healthier cupcake! I can't wait to try!

    Reply
  32. Chantelle

    September 09, 2014 at 11:38 pm

    Mmm Snickerdoodle goodness, these look fantastic, and I love that the cup cake recipe is easy on the almond flour, can't wait to try these and a few variations!

    Reply
  33. Mary Beth

    August 20, 2014 at 9:13 am

    Any ideas on ratios for replacing almond flour with tapioca or arrowroot? I have a nut allergy and don't use almond flour. Thanks!!

    Reply
    • Rebecca

      September 19, 2014 at 12:20 pm

      You could try using a little more coconut flour mixed with tapioca flour, but I’m not sure what the results would be since I haven’t tested it out and working with Paleo flour ratios can be tricky. If you find something that works, let us know! =)

      Reply
  34. Maria

    August 16, 2014 at 7:45 pm

    Do you have a substitute for butter? Strictly speaking, butter is not allowed by conventional paleo.

    Reply
    • Rebecca

      August 18, 2014 at 3:36 pm

      You can try coconut butter, not oil but it won't be the same. I don't use butter in my regular Paleo cooking but it's really hard to substitute it for sweet and sweets should be eaten on a rare occasion anyway so that's why I use them in some of my dessert recipes. Plus, for years I was allergic to dairy but I could eat butter since it doesn't have the casein in it.

      Reply
  35. Rachel

    August 09, 2014 at 6:50 pm

    My youngest daughters 1st birthday is coming up, going to try to make these for the party!

    Reply
  36. Amy-Lyn

    August 04, 2014 at 9:28 pm

    Oh, wow, these look so yummy! I am looking forward to giving these a try!

    Reply
    • Rebecca

      August 07, 2014 at 1:06 pm

      Thanks for stopping by and please let us know how they turned out!

      Reply
  37. Rebecca

    July 30, 2014 at 12:02 pm

    Would melted coconut oil work for the butter here? Our version of paleo restricts all dairy products, including butter.

    Reply
    • Rebecca

      August 13, 2014 at 12:52 pm

      In the cupcake itself, melted coconut oil would be fine, but for the buttercream, you would need to make sure that the coconut oil stays cool or else it won’t form a solid frosting.

      Reply
  38. Lisa | Mummy Made.It

    July 28, 2014 at 6:29 pm

    Love it! Whilst it may seem silly to some, cupcakes are important and when your dietary needs preclude them you want them even more!

    Reply
    • Rebecca

      July 28, 2014 at 9:37 pm

      Ha ha! You're not kidding. They are also good to take to group events for people who don't understand anything about the Paleo diet.

      Reply
  39. Tiffany

    July 28, 2014 at 4:53 pm

    These are beautiful! Any idea if I could sub coconut oil for the butter?
    TIA

    Reply
    • Rebecca

      August 13, 2014 at 12:54 pm

      Thank you! You could certainly try subbing coconut oil for butter, but make sure that you keep the coconut oil cool so that it does not melt.

      Reply
  40. Kay

    July 18, 2014 at 6:30 am

    These look so good! I've never tried anything paleo but have been interested in the concept for a while. Definitely giving these a try. Thanks

    Reply

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Hi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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