Cupcakes are a classic, easy and fun dessert for any birthday or other party. They can don’t even have to be for a party, cupcakes are great any time 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 Paleo snickerdoodle cupcakes 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 our new Paleo cupcakes recipe? Share ideas and images wtih us! Can’t wait to see what you come up with!
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Coconut FlourAnthony's -My Natural Family comparison Sam's Club Anthony's - Amazon Bob's Red Mill - Amazon Honeyville - Honeyville Bob's Red Mill - Thrive Market Bob's Red Mill - Vitacost Bob's Red Mill - Wal-Mart
CinnamonSimply Organic - Amazon
Baking PowderMake Your Own Recipe from My Natural Family
Real SaltRead why everyone in the world should use Real Salt Find it at a Store Near You Amazon Coarse Real Salt - Amazon Thrive Market Vitacost
HoneyY.S. Eco Bee Farms - Amazon
VanillaSimply Organic - Amazon
Coconut MilkNative Forest - Thrive Market
ButterAnchor - US Wellness Meats Madhava - Thrive Market
- 2/3 Cup Coconut Flour
- ¼ Cup Almond Flour
- ½ tsp Cinnamon
- 1 tsp Baking Powder
- ½ tsp Real Salt
- 6 Eggs
- 2 Egg Whites
- ½ Cup Honey
- 1 Tbl Vanilla
- ½ Cup Coconut Milk (canned)
- 8 Tbl Grass-fed Butter (melted)
- 1 ¼ Cup Grass-fed Butter (softened, 20 Tbl or 2 ¼ sticks)
- 2/3 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
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.
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.