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These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you’d never guess they’re gluten free, dairy free and paleo! The “buttercream” frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy. Kid approved and perfect for birthdays, special events, or “just because”!
I’ve been holding onto this cupcake recipe for way too long. I got completely distracted with all the Springtime goodies like lemon bars, lemon cake, carrot cake, those homemade creme eggs, and, well, that sort of thing.
It just didn’t seem like the right time to share a “classic” recipe like vanilla cupcakes with all the focus on the new season.
It’s funny – as a regular (sort of regular) person I LOVE welcoming a new season (especially shopping for a new season!) but, as a food blogger new seasons drive me a little batty. Or a lot batty, especially fall with all the intense pumpkin love that time of year.
A new season means the pressure is on! I have to start thinking about grilling in April and Thanksgiving in August. My kids KNOW to expect pumpkin bread, pumpkin pies, and cakes as soon as we come back from our beach vacation.
Yes, it sort of sucks all the fun out of the actual holidays because by the time they roll around, I’m way over the sentiment.
In fact, in some ways the sentiment is taken away, because now, cooking is actual work, which I have to remind myself, is actually really flipping awesome!
So, I would say that’s the one “down” side to food blogging as a full time job. The perks far outweigh the downside – creating delicious healthy recipes and sharing them with all of you is a legit dream come true!
But anyway, back to our current situation – these vanilla cupcakes. No matter what time of year it is, I think we can all agree a classic vanilla cupcake with vanilla buttercream is a mighty special thing.
I totally associate them with birthdays – both my own from childhood and my kids’ – and that special feeling you get when you bake something homemade to share for a birthday. My kids will ALWAYS choose vanilla/vanilla cakes over chocolate cakes, and to be honest, I do too!
The “buttercream” frosting here has no dairy in it whatsoever and also no refined sugar, however, my son (who hates everything) loved it and said it tastes just like birthday cake.
And, I’ll add that he goes to parties and eats actual non-paleo cupcakes, so his opinion is legit.
I used a combination of palm oil shortening and refined coconut oil to create the base for the frosting. You’ll need to make sure your shortening is room temp and the coconut oil is soft but not at all melted.
Depending on the time of year that might mean actually chilling the coconut oil a bit before using it, since it melts around 75 degrees F.
The frosting is sweetened with honey and thickened with tapioca flour, although you can also use arrowroot for the same result. By the way, I used refined coconut oil only to avoid coconut flavor, but for texture, virgin will work well too.
The frosting comes together really quickly and can even be made the day before – it will harden a lot in the fridge due to the coconut oil – but all you need to do is re-whip it with your hand mixer and it’ll be perfect!
Also due to the coconut oil, it has a tendency to soften/melt above normal room temperature, so you can store it in the fridge until ready to frost, and then just re-whip once you’re ready to frost the cupcakes. For this reason, it’s also best to keep the cupcakes cool after frosting them, especially if it’s warm around you.
The cupcakes themselves are very similar to my strawberry shortcake cupcakes and they’re as good as paleo cupcakes get. Moist without being soggy or greasy, light in texture and perfectly domed, and with just the right amount of sweetness.
I hope you’re ready for for cake and company – these vanilla cupcakes are sure to please a crowd – let’s get started!
Vanilla Cupcakes with “Buttercream” Frosting {Paleo}
Paleo Vanilla Cupcakes with “Buttercream” Frosting
These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you’d never guess they’re gluten free, dairy free and paleo! The “buttercream” frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy. Kid approved and perfect for birthdays, special events, or “just because”!
Prep Time: 20 minutesCook Time: 18 minutescooling time: 30 minsTotal Time: 38 minutesCourse:DessertCuisine:PaleoServings: 14 cupcakes
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Ingredients
Buttercream Frosting:
1/2cuppalm oil shorteningroom temp, soft1/2cupcoconut oilsoftened but solid1/3cup + 1 Tbsptapioca flour1/4cupraw honey1 1/2tsppure vanilla extract1/8tspfine grain sea salt
Cupcakes:
4eggsroom temp3Tbspcoconut milkfull fat, blended prior to adding1/4cupcoconut oilmelted and cooled to almost room temp1/2Tbsplemon juice or apple cider vinegar1/2Tbsppure vanilla extract1/4cuppure maple syrup1/3cuppure maple sugaror coconut sugar*2cupsblanched almond flour1/3cuptapioca flour3/4tspbaking soda1/4tspfine grain sea salt
Instructions
For the Cupcakes:
Preheat your oven to 350 degrees and line a muffin/cupcake pan with parchment liners. In a mixing bowl, combine, the almond flour, tapioca, baking soda and salt, set aside.
In a large bowl using an electric hand mixer, beat together the eggs, coconut milk, coconut oil, lemon juice, vanilla, maple syrup and maple sugar until very smoothAdd the dry ingredients gradually to the wet and mix on low speed for about a minute, until well combined.
Transfer batter using a ladle or spoon to the prepared cupcake pan, filling 3/4 of the way up to make about 12-14 cupcakes. You can bake in batches if you make more than 12.
Bake 16-18 mins until tops are domed and toothpick inserted in the center of one comes out clean. Allow cupcakes to cool a few minutes in the pan before transferring to a wire rack to cool completely.Once cooled to room temp, frost as desired with buttercream and serve. Cupcakes should be stored covered in the refrigerator for up to 4 days.
For the Frosting:
Using an electric hand mixer, beat the shortening and coconut oil until smooth and fluffy. Add in the honey and beat on low until combined, then add tapioca, vanilla and sea salt and beat until creamy.Frost cupcakes immediately, OR store frosting in the refrigerator until ready to use. Frosting will harden in the fridge, but you can let it sit for 5 minutes at room temp, then re-beat before frosting the cupcakes. Frosting can also be made ahead of time following this method.Frost cupcakes using a piping bag or with an offset spatula. Store leftover cupcakes in the refrigerator after the first day for up to 4 days. Enjoy!
Recipe Notes
*Coconut sugar will work for this recipe, but, the cupcakes will appear significantly darker due to the brown color of coconut sugar.
Nutrition
Calories: 354kcalCarbohydrates: 21gProtein: 5gFat: 29gSaturated Fat: 15gCholesterol: 46mgSodium: 148mgPotassium: 40mgFiber: 1gSugar: 9gVitamin A: 70IUCalcium: 47mgIron: 1.1mg
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What I Used To Make My Vanilla Cupcakes:
Want More Paleo Cakes and Cupcake Recipes? Try One of These!
Chocolate Cupcakes with Coconut Cream Cheese Frosting
Strawberry Shortcake Cupcakes
Lemon Crumb Cake with Lemon Curd
Chocolate Chip Cookie Vanilla Cheesecake {Vegan}
Carrot Cake with Coconut Cream Cheese Frosting
Chocolate Frosted Chocolate Donuts {Nut Free}
Carrot Cake Cupcakes with Buttercream Frosting {Nut Free}
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