As many of you know I am not a dessert maker, however I am a dessert eater! So when I stumbled across this Paleo Vanilla Cupcake recipe from Elana’s Pantry I knew I had to give it a try.
I love that recipe has only a few ingredients and I happened to have them all in my pantry. Score!
Another thing I love about this recipe is that it only makes a few cupcakes so I don’t end up eating too many. So if you are making these for a group of people I would recommend doubling the recipe.
From Elana’s Pantry
Makes 5-6 cupcakes
Ingredients & Directions
Paleo Vanilla Cupcakes with Chocolate Frosting
2014-03-23 20:00:12
Nutrition Facts
Serving Size
614g
Amount Per Serving
Calories 3037
Calories from Fat 2117
% Daily Value *
Total Fat 241g
371%
Saturated Fat 168g
839%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 46g
Cholesterol 572mg
191%
Sodium 693mg
29%
Total Carbohydrates 180g
60%
Dietary Fiber 19g
76%
Sugars 125g
Protein 36g
Vitamin A
19%
Vitamin C
0%
Calcium
25%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- For the Cupcakes
- 1/4 cup coconut flour
- 1/8 teaspoon sea salt
- 1/8 teaspoon baking soda
- 3 large eggs
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- For the Frosting
- 1 cup dark chocolate chips
- 1/3 cup coconut oil
- 1 tablespoon vanilla extract
Instructions
- For the Cupcakes
- Preheat oven to 350 degrees and line cupcake pan with 6 paper liners. Set aside.
- In a food processor add coconut flour, sea salt, and baking soda and pulse until combined.
- Add eggs, melted coconut oil, honey, and vanilla and pulse until combined.
- Scoop about 1/4 cup into each cupcake liners.
- For the Frosting
- In a small saucepan over low heat melt chocolate chips and coconut oil.
- Stir in vanilla and remove from heat. Place in fridge for about 15-20 minutes to thicken.
- Remove from fridge and with a hand blender whip frosting until thick and fluffy. This could take 3 to 5 minutes of whipping. It will get thick, I promise.
- Frost cupcakes.
- Bake for 20-24 minutes.
- Let cool and top with chocolate frosting. Be sure to store in an air tight container as they do dry out fast if left out too long.
Adapted from Elana’s Pantry
Adapted from Elana’s Pantry
Kim's Healthy Eats https://www.kimshealthyeats.com/
Hi – reading this recipe – are there ingredients missing? how does the cake part come in?
thanks!
Sorry! Yes for some reason my computer decided to post only half of the recipe :/ It should be fixed now. Thanks!
This looks fantastic! I am all about cupcakes..and yet I haven’t made any in such a long time! I need to remedy that!
I love cupcakes too 🙂
I couldn’t get my frosting to thicken or fluff. What happened?
Did you use a hand mixer for about 5 minutes? It is smooth and thin and then all of a sudden it will thicken. Hope this helps.
Yes, I used a hand mixer for over 10 minutes. Maybe I was expecting it to thicken a lot more. It was still delicious!!