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Paleo Cupcakes with Chocolate Buttercream Frosting

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Servings: 12 cupcakes
Author: Jaclyn

Ingredients

Cupcakes

  • 1/2 cup coconut flour preferably sifted
  • 1/2 cup maple syrup or honey
  • 1/2 cup avocado oil or other melted fat
  • 6 eggs
  • 1/4 cup cocoa powder optional
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • dash salt

Frosting

  • 10 tbsp butter slightly softened but still cold (or palm shortening)
  • 2 tbsp ea raw honey and maple syrup I like the balanced flavor, but you can also use 1/4 cup of one or the other.
  • 2 tbsp cocoa powder
  • 1 tsp vanilla

Instructions

Cupcakes

  • Preheat oven to 350*.
  • Line a muffin tin with cupcake liners (I like these unbleached, nonstick ones.)
  • In a large bowl, mix together dry ingredients.
  • In a separate bowl, whisk eggs, avocado oil, maple syrup, and vanilla together.
  • Add wet ingredients to dry ingredients and whisk until mixed well and lumps are gone.
  • Scoop a heaping 1/4 cup into each cavity.
  • Bake for 20-25 minutes, until middles are springy but cooked through (check with a toothpick).
  • Allow to cool before frosting.

Frosting

  • Using a hand mixer, beat butter on high for about 30 seconds.
  • Add remaining ingredients and beat until smooth, scraping sides as necessary.
  • Frost cooled cupcakes using a piping bag or by spreading with a knife.