The paleo diet typically recommends treating fruit as a dessert. So rather than use a chocolate or vanilla frosting, I chose to use a raspberry frosting. Not only is it delicious, but it’s also very pretty!
These coconut and almond flour cupcakes are perfect for any occasion. Their lovely color makes them an instant attraction. And their taste is even better!
If you’ve been looking for an easy, single-serving dessert that isn’t the same old chocolate or vanilla, you’ll love this paleo cupcake recipe.
Whether you’re baking a batch for a party or to share with your family, these are sure to be an instant hit.
How to make paleo cupcakes
They are also quite simple to make. To whip up a batch of these paleo cupcakes, you’ll simply blend together the batter ingredients, create the frosting while the cupcakes bake, allow them to cool, then frost and serve!
Making the cake base
- In a large mixing bowl or a stand mixer, combine the flours, sea salt, and baking soda.
- Add eggs one at a time, mixing to combine.
- Mix in the coconut oil.
- Add stevia, mix, then the vanilla extract and mix again.
- Place cupcake liners in a cupcake pan, then fill each liner ¾ full with cupcake batter. The batter will be quite thick.
- Bake cupcakes in the oven at 350°F for 20-25 minutes
Making and adding frosting
- Remove your coconut cream from the fridge and scoop the fat into a medium mixing bowl. If you are not paleo, you also have the option to use heavy cream instead.
- Add tapioca flour (or coconut flour for keto) and stevia to the coconut cream.
- Whip everything together until stiff peaks form.
- In a food processor or blender, crush the raspberries.
- Strain the raspberry puree to remove the seeds.
- Fold the raspberry puree into the frosting. Frost cooled cupcakes using a piping bag or a spoon
Tips for using coconut cream
A quick tip before we get started. We only want the fat from the coconut cream, not the water, for the frosting. The water won’t whip, so we need to remove it. Just set it aside for another recipe or a delicious smoothie!
To easily separate the fat from the water, simply place the can of coconut cream in the fridge for a few hours or overnight.
When you open the can, the water will be at the top and the fat will be at the bottom.
How long to bake almond flour cupcakes
This recipe was created to bake six large almond flour cupcakes.
You also have the option to bake smaller cupcakes, or even mini cupcakes! These are great if you plan to share with a larger crowd.
To bake almond flour mini cupcakes, most of the recipe will remain the same, you’ll simply need to update the baking time.
I would recommend adjusting the baking time to 10-15 minutes. Make sure to check on them at the 10 minute mark to see if they’re done.
Freezing cupcakes made with almond flour
You can absolutely freeze your almond flour cupcakes for a quick treat that’s ready any time. I recommend freezing just the cupcake base without the frosting. But you can certainly freeze them frosted if you prefer.
The cupcakes will last in the freezer for several months. Once you’re ready to enjoy a cupcake, let it thaw in the fridge for a few hours.
While the cupcakes are thawing, you can whip up the frosting. Then frost your treat and enjoy!
Vanilla Paleo Cupcakes with Raspberry Frosting
Easy cupcakes made with almond flour and raspberry frosting. It’s low-carb, dairy-free, paleo, and gluten-free. So go ahead and treat yourself; you deserve it!
Prep Time 10 minutes
Cook Time 25 minutes
Cool Time 1 hour
Total Time 35 minutes
Servings 6 people
- 1/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/4 teaspoon Sea Salt
- 3 large Eggs
- 1/4 cup Coconut Oil
- 1/8 teaspoon Stevia Concentrated Powder or 30 drops liquid
- 1 tablespoon Vanilla Extract
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Tapioca Flour or coconut flour
- 13.5 ounces Coconut Cream (1 can) Chilled
- 10 drops Liquid Stevia
- 1/2 cup Fresh Raspberries blended
US Customary – Metric
- Preheat your oven to 350 degrees F. In large mixing bowl with a hand mixer or using a stand mixer, combine the flours, sea salt, and baking soda. Give them a quick whisk.
- Start adding the eggs, coconut oil, stevia, and vanilla extract one at a time, mixing between each ingredient.
- Place six cupcake liners into a cupcake pan and fill each liner ¾ full with batter and bake them for 20-25 minutes.
- While the cupcakes bake, remove the coconut cream for the fridge and separate the water from the fat. Place the coconut fat into a medium mixing bowl. Save the water to drink or for another recipe.
- Add the tapioca flour (or coconut flour) and stevia to the coconut cream and whip everything together until it forms stiff peaks.
- Use a food processor or blender to crush the raspberries and fold the fruit mixture into the frosting.
- Once the cupcakes have been cooked and have cooled for at least an hour, frost the cupcakes using a pastry bag or spoon. Serve and enjoy.
Chill the coconut cream in your fridge so the fat and water separates!! Only use the coconut fat for the frosting, the water won’t whip. Strain raspberry puree to remove seeds from the frosting. If you aren’t paleo then try using two cups of heavy cream in the frosting.