Grain-Free Vanilla Cupcakes with “Paleo-fied” Chocolate Frosting

Oh, friends. I’m so happy to share this recipe with you. I’ve been trying to come up with a good frosting recipe for awhile now. One that didn’t use powdered sugar. I based this on a recipe from our friends over at the Paleo Baking Company. Mother of pearl, it’s amazing. These cupcakes and frosting are perfect for those times when you need a “go-to” recipe for birthdays or other special occasions! If you’re looking for a great chocolate cupcake recipe, check out my “Paleo-fied” Chocolate Cake recipe HERE. Please note: If you make these ahead of time, you need to store them in the fridge. The frosting will melt some if left out at room temperature.

Recipe: Grain-Free Vanilla Cupcakes with “Paleo-fied” Chocolate Frosting (makes about 12 cupcakes)

Cupcakes:

2 cups almond flour

1/2 cup tapioca flour or arrowroot starch

1 tsp baking soda

1/2 tsp salt

1/2 cup coconut oil, melted

3 eggs

1 TBSP pure vanilla extract

3/4 cup pure maple syrup or honey

Frosting (based off THIS recipe from the Paleo Baking Company):

2 cups coconut oil (not melted)

1/2 cup pure maple syrup or honey

1/2 cup unsweetened cocoa powder

2 TBSP full-fat, unsweetened coconut milk

dash salt

Preheat oven to 350 degrees and line a muffin tin with liners. Mix dry ingredients for cupcakes in large bowl. In a small bowl, whisk together the eggs, coconut oil, vanilla and syrup or honey. Add to dry ingredients and stir to combine. Pour into muffin tin and bake for 17-20 minutes, until golden brown and toothpick comes out clean. While those are baking, make the frosting:

In a food processor or blender, add all the frosting ingredients and process until smooth.

Remove cupcakes from oven and cool completely before frosting (I put mine in the fridge to speed up the process). Once they are frosted, eat promptly or refrigerate to keep frosting solid, as they will melt if kept at room temperature for too long. This frosting is to die for! Note: You will have extra frosting; you can either make the cupcakes into a 9×13 pan and frost it that way, and use up more frosting, or save the extra frosting for later. Or, you could just double the cupcake recipe, and you should have enough to do 2 batches of cupcakes. 

Want chocolate cupcakes: HERE you go!

Like what you read? Sign up here and get my Top 10 Recipes ebook for free!