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Paleo Snickerdoodle Cupcakes

Snickerdoodle Paleo Cupcakes with Coconut Flour Recipe

  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Cuisine: Paleo


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



For the Buttercream:


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