Best Ever Paleo Vanilla Cupcakes with Chocolate Avocado Frosting
Ingredients
FOR THE CUPCAKES
- ½ cup coconut flour
- 6 eggs
- ⅔ cups coconut sugar
- ½ cup coconut oil
- 2 tbsp coconut milk
- 2 tsp vanilla
- 1 tsp baking powder
- ½ tsp salt
FOR THE FROSTING
- 2 avocados barely ripe
- ¼ cup cocoa powder
- ¼ cup honey
- 1 tsp vanilla
- ⅛ tsp sea salt
Instructions
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.
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I am not a nutritionalist. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.