Vanilla Cupcakes (almond flour and coconut flour combo)

Vanilla Cupcakes

Ingredients:
1/3 cup Nutiva coconut oil
1/2 cup honey
5 eggs
2/3 cup cold almond milk
1 Tbsp. vanilla
2/3 cup coconut flour
3/4 cup almond flour
1/2 tsp. baking soda
1/4 tsp. salt

Directions:
1. Preheat oven to 350 degrees. Line a muffin pan with 12 muffin papers.
2. Combine coconut oil, honey, eggs, almond milk, and vanilla in a large bowl and mix until well combined.
3. Add dry ingredients and mix until full incorporated.
4. Divide batter among 12 muffin cups. Bake at 350 degrees for 20-30 minutes (mine took 24 in my oven). Remove from oven when toothpick inserted comes out clean.
5. Frost with Chocolate Buttercream Frosting or Vanilla Buttercream Frosting.

Chocolate Buttercream Frosting

Ingredients:
1/4 cup Nutiva coconut oil (soft)
1/4 cup softened butter
2-4 Tbsp. honey
2 Tbsp. cacao
1 tsp. vanilla
1/8 tsp. salt

Directions:
1. Combine all ingredients in a bowl and mix well with an electric mixer. If frosting gets too runny, place bowl in fridge for a bit (15 minutes?) and re-whip.
2. Spread on cooled cupcakes. Enjoy!

Vanilla Buttercream Frosting

Ingredients:
1/4 cup Nutiva coconut oil (soft)
1/4 cup softened butter
2-4 Tbsp. honey
1 tsp. vanilla

Directions:
1. Combine all ingredients in a bowl and mix well with an electric mixer. If frosting gets too runny, place bowl in fridge for a bit (15 minutes?) and re-whip.
2. Spread on cooled cupcakes. Enjoy!

*If you are looking for a nut-free vanilla cupcake, check this one out!

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