Pretty Paleo Vanilla Cupcakes
Prep time
Cook time
Total time
Serves: 12
  • For the cupcakes:
  • ¾ cup coconut flour
  • 6 large eggs
  • ¾ cup raw honey
  • ½ cup melted coconut oil
  • 1 tablespoon pure vanilla extract
  • ¾ tsp baking powder
  • ¼ tsp salt
  • For the icing:
  • 1 can coconut milk (full fat) refrigerated overnight, scoop out coconut cream
  • 1 tsp pure vanilla extract
  • 2 heaping tablespoons pure coconut palm sugar or cane sugar
  1. Preheat the oven to 350 degrees.
  2. Using a muffin pan, line each cup with a cupcake liner and spray generously with olive oil cooking spray or if not using cupcake liners grease very well with melted coconut oil.
  3. In a bowl add the dry cupcake ingredients and mix to combine. In another small bowl whisk together the wet cupcake ingredients and add to the dry. Mix until completely smooth.
  4. Pour the batter equally among the greased cups and bake in the oven for 16-18 minutes.
  5. Allow the cupcakes to cook completely before removing from tin or removing from liners.
  6. While the cupcakes are baking add the coconut cream to a large bowl with the vanilla and sugar. Use an electric beater and whip until frothy. Place in the fridge to chill.
  7. Wait until the cupcakes are completely cooled and then pipe the coconut cream on each cupcake.
  8. Place cupcakes back in the fridge for 3-4 hours to chill and the icing will firm up.
  9. Top each cupcake with a halved fig slice, sprinkles, or other garnish of choice.
Recipe by Nutrition in the Kitch at