Make the best ever paleo vanilla cupcakes with chocolate avocado frosting, following this simple tutorial. Made with wholesome ingredients and natural sweeteners. Your guests will love these healthy grain free cupcakes topped with a delicious paleo chocolate frosting.
With 4 kids and a large extended family, it feels like we are always celebrating a birthday. As an extrovert, I don’t mind this one bit. However, I don’t like all the refined sugars and food dyes.
Good news! With a few substitutions, you can make delicious cakes and cupcakes without compromising your clean eating habits.
I have made quite a few paleo desserts in my day, and I am excited to share one of my favorites with you today.
BEST EVER PALEO VANILLA CUPCAKES VIDEO
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BAKING PALEO STYLE
The paleo diet is gluten and dairy free. It also doesn’t allow any refined sugars or processed foods. Think proteins, healthy fats, organic meats, fresh fruit and vegetables.
Ok, so you might be wondering, how do I make a cake without sugar or flour? Instead of traditional wheat flour, we are going to substitute a gluten free flour like: coconut or almond flour. Other paleo flours include: cassava, arrowroot and tapioca.
We are also going to substitute the refined sugar for a natural alternative like: coconut sugar or honey. Other paleo sweeteners include: stevia, monk fruit, maple syrup and dates.
LET’S TALK PALEO SWEETENERS
Coconut sugar is a palm sugar produced from the sap of the flower stem of the coconut palm. It has a lower glycemic index than regular table sugar making it a much healthier option.
Coconut sugar contains vitamins, minerals and phytonutrients, such as iron and zinc. It also contains inulin which has the ability to stimulate the growth of good bacteria in the intestines. This can help boost the immune system.
Eating a diet high in coconut products can promote a healthy heart.
Although coconut sugar has a lot of benefits for the body it is still a sugar. Sugars should be limited because to much of any type of sugar can affect weight gain, inflammation in the body, yeast overgrowth and cravings.
Honey is my go to sweetener! I live close to an Amish community that sells local raw honey. I buy it by the gallons.
In fact, one time when we went to pick up honey, coconut oil, and a few other things we had to pawn off some goodwill clothes I had in the trunk to make more room for all our goodies. 😉
Honey is a good source of antioxidants. It has antibacterial and anti-fungal properties.
Honey can counter pollen allergens making it a natural remedy for seasonal allergies.
LET’S TALK PALEO FLOURS
I have tried them all from coconut to arrowroot. I tend to use coconut flour the most because of its health benefits, flavor and price.
Be prepared to use a ton of eggs if you are baking with coconut flour. It is a dense flour and it requires a lot of liquid to get a delicious dish. Baking with coconut flour can be tricky at first, but once you get it down you will love it.
Coconut flour is high in fiber, protein and healthy fats. It is free from wheat and gluten making it a good option for anyone that has a gluten intolerance. It is low in sugar, carbohydrates, and has a low score on the glycemic index.
Almonds that are ground to a fine flour consistency are ideal for gluten-free baking and packed full of nutrition. This high protein flour is low carb, high in fiber, and rich in vitamins such as vitamin E.
I use coconut flour most often when baking paleo style but I actually prefer almond flour for cakes and cookies. It make a much fluffier bake good than coconut flour does.
THE KEY TO A GOOD PALEO CUPCAKE
Lots of liquid! Baking with gluten free flours can be tricky because they are so dense, coconut flour being the most dense. If you aren’t careful you can end up with some really dry baked goods.
Adding in dairy free milk, water, honey, or lots of eggs is crucial. If you have ever baked paleo, you already know about the crazy amount of eggs you need.
My biggest tip for you is to use parchment paper cupcake liners. These things changed my cupcake baking and muffin making days for the better! I remember that we used to lose half the cupcake in the liner. Not anymore, with these new discovered liners.
If you don’t have parchment paper liners be sure to grease your pan generously with coconut oil.
BEST EVER PALEO VANILLA CUPCAKES INGREDIENTS
1/2 cup coconut flour (Get the kind I use.)
2/3 cup coconut sugar (Get the kind I use.)
1/2 cup coconut oil (I buy mine from the Amish community, but this one is similar.)
2 tablespoons coconut milk (You can also use almond milk or water.)
2 teaspoons vanilla
1 teaspoon baking powder
1/2 teaspoon salt
BEST EVER PALEO VANILLA CUPCAKES INSTRUCTIONS
- Preheat the oven to 350 degrees. Line a 12 -cup muffin pan with parchment paper cupcake liners.
- Add all the ingredients to a large mixing bowl.
- Stir until all ingredients are well combined. You can use a hand mixer if you want.
- Evenly divide the batter into the cupcake liners. Fill them about 3/4 the way full and bake for 18-20 minutes.
- Allow them to cool slightly in the muffin pan before removing them. Place on a cooling rack.
- Once completely cool, ice them with your favorite paleo frosting. My favorite way to top them is with my chocolate avocado pudding.
CHOCOLATE AVOCADO PUDDING FROSTING
I have found that making paleo frosting can be tough. I have never had the best of luck whipping coconut cream. So instead, I started topping my cakes and cupcakes with my avocado pudding. It is so delicious and no one will know that the main ingredient is avocados!
2 avocados, barely ripe
1/4 cup cocoa powder
1 teaspoon vanilla
1/8 teaspoon sea salt
- Cut the avocados in half and remove the pits.
- Place all the ingredients in a blender or food processor.
- Blend on high. Stir if needed.
- Refrigerate until ready to frost the cupcakes.
I baked my cupcakes and made my avocado pudding the day before the birthday party. I waited to frost the cupcakes until the day of the party so I could keep the pudding in the fridge.
MORE PALEO DESSERTS TO TRY
PRINT THE RECIPE: BEST EVER PALEO BIRTHDAY CUPCAKES
Best Ever Paleo Vanilla Cupcakes with Chocolate Avocado Frosting
FOR THE CUPCAKES
- 1/2 cup coconut flour
- 6 eggs
- 2/3 cups coconut sugar
- 1/2 cup coconut oil
- 2 tbsp coconut milk
- 2 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
FOR THE FROSTING
- 2 avocados barely ripe
- 1/4 cup cocoa powder
- 1/4 cup honey
- 1 tsp vanilla
- 1/8 tsp sea salt
FOR THE CUPCAKES
Preheat the oven to 350 degrees. Line a 12 -cup muffin pan with parchment paper cupcake liners.
Add all the ingredients to a large mixing bowl. Stir until all ingredients are well combined. You can use a hand mixer if you want.
Evenly divide the batter into the cupcake liners. Fill them about 3/4 the way full and bake for 18-20 minutes.
Allow them to cool slightly in the muffin pan before removing them.
Place on a cooling rack. Once completely cool, ice them with your favorite paleo frosting. My favorite way to top them is with my chocolate avocado pudding.
FOR THE FROSTING
Cut the avocados in half and remove the pits.
Place all the ingredients in a blender or food processor. Blend on high. Stir if needed.
Refrigerate until ready to frost the cupcakes.