Paleo Vanilla Cupcakes with Chocolate Frosting

As many of you know I am not a dessert maker, however I am a dessert eater! So when I stumbled across this Paleo Vanilla Cupcake recipe from Elana’s Pantry I knew I had to give it a try.

Paleo Vanilla Cupcakes with Chocolate Frosting

I love that recipe has only a few ingredients and I happened to have them all in my pantry. Score!

Paleo Vanilla Cupcakes with Chocolate Frosting

Another thing I love about this recipe is that it only makes a few cupcakes so I don’t end up eating too many. So if you are making these for a group of people I would recommend doubling the recipe.

Paleo Vanilla Cupcakes with Chocolate Frosting

From Elana’s Pantry
Makes 5-6 cupcakes

Ingredients & Directions

Paleo Vanilla Cupcakes with Chocolate Frosting
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Nutrition Facts
Serving Size
614g
Amount Per Serving
Calories 3037
Calories from Fat 2117
% Daily Value *
Total Fat 241g
371%
Saturated Fat 168g
839%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 46g
Cholesterol 572mg
191%
Sodium 693mg
29%
Total Carbohydrates 180g
60%
Dietary Fiber 19g
76%
Sugars 125g
Protein 36g
Vitamin A
19%
Vitamin C
0%
Calcium
25%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Cupcakes
  2. 1/4 cup coconut flour
  3. 1/8 teaspoon sea salt
  4. 1/8 teaspoon baking soda
  5. 3 large eggs
  6. 1/4 cup coconut oil, melted
  7. 2 tablespoons honey
  8. 1 tablespoon vanilla extract
  9. For the Frosting
  10. 1 cup dark chocolate chips
  11. 1/3 cup coconut oil
  12. 1 tablespoon vanilla extract
Instructions
  1. For the Cupcakes
  2. Preheat oven to 350 degrees and line cupcake pan with 6 paper liners. Set aside.
  3. In a food processor add coconut flour, sea salt, and baking soda and pulse until combined.
  4. Add eggs, melted coconut oil, honey, and vanilla and pulse until combined.
  5. Scoop about 1/4 cup into each cupcake liners.
  6. For the Frosting
  7. In a small saucepan over low heat melt chocolate chips and coconut oil.
  8. Stir in vanilla and remove from heat. Place in fridge for about 15-20 minutes to thicken.
  9. Remove from fridge and with a hand blender whip frosting until thick and fluffy. This could take 3 to 5 minutes of whipping. It will get thick, I promise.
  10. Frost cupcakes.
  11. Bake for 20-24 minutes.
  12. Let cool and top with chocolate frosting. Be sure to store in an air tight container as they do dry out fast if left out too long.
Adapted from Elana’s Pantry
Adapted from Elana’s Pantry
Kim's Healthy Eats http://www.kimshealthyeats.com/

9 thoughts on “Paleo Vanilla Cupcakes with Chocolate Frosting

      1. Yes, I used a hand mixer for over 10 minutes. Maybe I was expecting it to thicken a lot more. It was still delicious!!

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