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Paleo Vanilla Cupcakes

Paleo Vanilla Cupcakes

Memorial Day is almost here, which means it’s time to start planning what to cook and bake for your family get-togethers! Memorial Day is one of my favorites because it’s a time when I can bake my heart away and let others try paleo recipes they wouldn’t have otherwise tried. Most people are surprised by how good paleo or gluten-free desserts taste and end up wanting more. If you’re still figuring out what to make for your friends and family, I’m happy to share with you these Paleo Vanilla Cupcakes, just in time for your holiday!

Holidays can be tricky times to stay healthy; clean eating seems to go out the window, but it doesn’t have to. I’ve found that paleo dishes that I make taste just as good, most of the time even better, than pre-made food I would buy at the store, and when I make it myself I can have peace of mind that I’m sticking to my paleo lifestyle.

These paleo vanilla cupcakes are gluten-free, grain-free, dairy-free and don’t take that long to prep or bake, making it an easy dessert to make. This recipe has only 7 ingredients, most of which you probably already have. Your family and friends will love this paleo twist on the classic vanilla cupcake. Happy Memorial day from my family to yours, and I hope you enjoy this delicious recipe!

Paleo Vanilla Cupcakes

Cook/Baker:
Most people are surprised by how good paleo or gluten-free desserts taste and end up wanting more. If you’re still figuring out what to make for your friends and family, I’m happy to share with you these Paleo Vanilla Cupcakes, just in time for your holiday!
Serves: 6

Ingredients

  • ¼ cup coconut flour
  • ⅛ teaspoon celtic sea salt
  • ⅛ teaspoon baking soda
  • 3 large eggs.
  • ¼ cup vegan shortening
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat the oven to 350°F.
  2. In a food processor, combine coconut flour, salt and baking soda.
  3. Pulse in eggs, shortening, honey and vanilla.
  4. Line a cupcake pan with 6 paper liners and scoop ¼ cup into each.
  5. Bake for 20-24 minutes.
  6. Cool for 1 hour.
  7. Frost with my sugar free Paleo Chocolate Frosting or Elana's Paleo Chocolate Frosting.
  8. Serve.
  9. Enjoy!

 

Paleo Cooking from Elana’s Pantry, by Elana Amsterdam and published by 10 Speed Press Berkley is available wherever books are sold. Please check this out on Amazon.

“Reprinted with permission from Paleo Cooking from Elana’s Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes by Elana Amsterdam (Ten Speed Press, 2013). Photo Credit: Leigh Beisch.”

From my kitchen to yours,

Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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