Perfect Vanilla Cupcakes - Paleo Style!

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We have several parties coming up so I've been trying to perfect a Paleo friendly vanilla cupcake recipe. Once you have a basic vanilla recipe you create almost anything!

Now I haven't extensively researched the Paleo diet nor do we 100% follow it, but as far as I can tell it basically consists of eating grain free, dairy free, healthy fats (no dairy free butter!) and uses only natural sweeteners such as fruit, honey, or stevia. We've slowly been transitioning into "the modern caveman" way of eating and as we do I've been revising and re-posting many of my recipes. BTW- I made biscuits this week and posted an update to make them Paleo compliant too : )

But back to my cupcakes - this recipe has been more difficult to change than most because my original recipe called for creaming butter and sugar, which is what gives cupcakes their light and fluffy texture! Then when I used honey instead of sugar it completely messed up my wet to dry ingredient ratio and fell horribly!

But after much trial and error, here is my final product. They are perfectly moist, sweet, and have a good texture. I experimented some with making a coconut flour cupcake but I really prefer the almond flour because it has a wheat-like buttery taste that really lends itself to make a perfect vanilla cupcake.

• 1 1/2 C Blanched Almond Flour, Honeyville Brand
• 3/4 C Arrowroot Flour
• 1/4 Tsp. Sea Salt
• 1 1/2 Tsp. Grain Free Baking Powder
• 1/2 C Honey
• 1/3 C Coconut Oil, melted and cooled 
• 4 Eggs, room temperature (place in a bowl of warm water for a few minutes)
• 1 Tbsp. Pure Vanilla
• 1/4 Tsp. Liquid Vanilla Stevia (I prefer the NuNaturals Brand)
• 2 Tsp. Lemon Juice (fresh is best!)

Vanilla Frosting: 

• 1/2 C Non-Hydrogenated Shortening
• 1/3 C Maple Syrup
• 4-5 Drops Liquid Vanilla Stevia (I prefer the NuNaturals Brand), to taste
• Pinch of Salt
• 3 - 4 Tbsp. Arrowroot Flour
• 2 Tbsp. Melted Refined Coconut Oil
• 1 Tbsp. Pure Vanilla
• 1/8 Tsp. Almond Butter (optional but gives it a creamy, dairy taste)

**You can also try my marshmallow fluff, chocolate, and cream cheese frostings!
1. Preheat oven to 325 degrees. Grease or line muffin tin with baking cups. Set aside.

2. Whisk together the almond flour, arrowroot, salt, and baking powder. Set aside.

3. In a large mixing bowl, combine the honey, oil, eggs, stevia, vanilla, and lemon juice. Beat on high until well combined and frothy, at least 1 minute.

3. Pour the dry ingredients into the wet and beat until very well combined.

4. Fill each cup with 1/4 C batter, about 2/3 full. Makes approximately 10 cupcakes.


5. Bake 16 - 20 minutes or until lightly browned and spring back to the touch.

6. Cool in pan 5 minutes. Then transfer to wire rack to cool completely to properly set up.


Frosting:

1. In a medium sized mixing bowl, combine the shortening, maple syrup, 3 Tbsp. arrowroot flour, salt, stevia, and almond butter. Mix with a fork so the flour doesn't fly everywhere.

2. Then beat with a handheld mixture until combined. Slowly pour in the coconut oil and beat until smooth. Add an additional Tbsp. of arrowroot to thicken if needed. You could even add 1 tsp of coconut flour instead of the additional arrowroot if you're feeling adventurous :)

this post is part of Fat Tuesday, Allergy Free Wednesdays and Slightly Indulgent Tuesday