Happy belated Easter all! For those that celebrate Easter, I hope you had a great weekend of festivities. June had a blast being a dog bunny & can hardly wait till next year;)
We went to my cousins yesterday for brunch and my job was to bring dessert. Since I figured not everyone would want something paleo, especially their young kiddos, I decided on a box cake mix and made cupcakes. All was well until they came out of the oven and I realized they didn’t rise at all (common theme in my kitchen lately). Anyway, I didn’t have time to get another box mix, so everyone at brunch was graced with these paleo cupcakes instead. They’re paleo, healthy and so good!
One thing I will say in terms of the texture and something you should be aware of…they are definitely more dense than your regular fluffy cupcake. You get a more dense baked good when using almond flour, but it’s still a great alternative if you want something gluten free.
There are only 7 ingredients in these cupcakes and they come together very quickly. Among the healthy ingredients: almond flour, coconut oil, honey and eggs. Since I made a homemade icing that’s pretty high in sugar, I was able to use even less honey than I normally would in the cupcake batter.
If you’ve been looking for a healthier cupcake & one that is gluten free, refined-sugar free yet still delicious, you need to make these cupcakes!
- For the Cupcakes
- 3 cups blanched almond flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 c coconut oil - melted
- 1/4 c honey
- 3 large eggs - whisked
- 2 tsp vanilla extract
- For the Honey Buttercream
- 1/2 c grass-fed butter - softened
- 3 tbsp milk of choice
- 4-5 cups confectioners sugar
- 2 tsp vanilla extract
- 1/4 c honey
- For the Cupcakes
- Preheat oven to 350F.
- Line a cupcake pan with 9 paper cupcake liners
- In a large bowl, whisk together almond flour, baking soda and salt
- In a medium bowl whisk together coconut oil, eggs, vanilla and honey
- Add the wet ingredients to the dry and mix together with a hand mixer (you could also use a spatula to hand-stir)
- Using a large cookie scoop, scoop the batter into the cupcake liners
- Bake for 20-22 minutes, or until golden brown
- Let cool on a cooling rack until ready to ice with icing of your choice
- For the Honey Buttercream
- In a large mixing bowl add butter, vanilla, honey and milk
- Using a hand mixer, mix on low to combine
- Slowly add the confectioners sugar until a stiff frosting is formed
- If not using the icing right away, store in the refrigerator
A little confused… Refined sugar free, but uses confectioner’s sugar..?
Hi Katie – I need to update that recipe apparently! Thanks for pointing it out 🙂