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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Rachel
May 4, 2017 -
I just made this recipe and WOW it’s seriously the most amazing vanilla cake recipe I’ve tried yet. Super moist and fluffy. I did mine in a mini cupcake pan and baked for 20 minutes. It came out perfectly! I will be using this recipe from now and adapting it to different flavors. I’ll be adding lemon extract in place of vanilla and lemon zest to make a light and fluffy lemon cake! Can’t wait! Thanks for the recipe
Rachel
May 4, 2017 -
Oh and I also subbed one egg for 1/4 cup unsweetened applesauce!
Kio
Feb 8, 2017 -
I loooooove then. I substituted the honey with maple syrup. I also added freshly ground cardamom (4 pods). Very moist and yummy!!
Caprice
Oct 22, 2016 -
The coconut oil solidified in the batter?!?! Help! Baking them anyway. Tried to wisk the clumps of oil out. But the cold eggs and almond milk wouldn’t allow it to break up.
holly settlemyre
Feb 15, 2016 -
do you know how many calories and stuff is in these i want to make these for my mom and i hope she likes them a lot thank you so much !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Rebecca
Feb 1, 2016 -
I just made this yesterday as my first glutin free bread. Only i made it ae a cake without frosting. The texture was a perfect cake texture. No need to beat the eggs and fold them in IMO, it was plenty light and springy. It was not eggy at all. There was only one thing id like to tweek though it may have beed bacuase i might have added too much coconut flour (the recitpe didnt say to pack it or not ) or that i used sugar instead of honey? The cake was moist feeling but when i put it in my mouth it dried up my saliva a bit. But that was fixed with eating something moist on it. It would be really good eaten like strawberry shortcake. Im sure i can figure out how to make the recipe less dehydrating. Overall really yummy as it was and a good basic recipe to play with and tweek.
Daniella
Feb 4, 2015 -
I’m looking for a base recipe for a gluten free, dairy, and refined sugar free cake I’m making for my brother in laws wedding. I was wondering if you thought folding in whipped egg whites at the end would make this cake lighter. The end product will be a local blackberry jam, honey, and rosemary cake with rosemary orange frosting.
Jennifer
Feb 4, 2015 -
Wow! That sounds amazing! I really don’t know for sure but would say it’s worth a trial run (like one small single batch instead of the whole cake!) and see what you think! I love the flavor of these cupcakes. Let me know how it goes! I think I’d just try a couple egg whites at first?
Bethany
Sep 9, 2014 -
Going to try these for my daughter to have on hand at school in case classmates bring birthday treat. One question: do they freeze ok?
Jennifer
Sep 9, 2014 -
Yes I believe I have frozen them and they were still good!
Amy
Aug 11, 2014 -
Hi, I just made these as I was craving a little dessert after dinner tonight; and I want to avoid sugar and gluten. These looked like the most appealing thing on Pinterest and I had nearly all the ingredients so off I went. They are GREAT! A definite new staple to add to my small but growing collection of tried and trusted gf/sf baking recipes. A couple of admissions/recipe notes: I substituted almond milk for organic full cream cow’s milk as that’s all I had – it worked fine. I used massive 800g eggs and was worried it’d be too eggy, but it was lovely, moist and fluffy. Perfect. I substituted the almond flour for half and half almond meal and chickpea flour as again, that’s all I had. Surprisingly worked well. My boyfriend is pretty discerning with his tastes especially with my gf/sf cooking attempts and has eaten 3 already (def a success!). My only ‘but’ is the icing. I followed the recipe (for once) to the tee and I thought it was a little bitter and had a funny after taste. It was a bit runny but as suggested I put it in the fridge for what ended up being only 6 minutes and that thickened it up beautifully. However, I’m now hunting around for a sf/gf replacement icing as I love these cupcakes and have been instructed by the bf to make them again! 🙂 Thank you for sharing xx
Katie
Mar 16, 2013 -
Hi,
Just wondering if the final product seems eggy? Not sure how to put it exactly, I tried a similar recipe that used 4 eggs (only had 2/3 cup flour tho), and my family thought they had a funny texture.
Thanks!
Jennifer
Mar 17, 2013 -
Hm…I don’t think they are eggy, but they aren’t quite as lighty and fluffy as a typical vanilla cake. Hope that helps!
Susan E
Jan 21, 2013 -
I want to make this for a sheet cake for my parents 50th Anniversary and a few people can’t eat gluten. Do you think if I tripled recipe it would be great for a cake?
Jane
Jan 10, 2013 -
can you substitute coconut milk for the almond milk?
Jennifer
Jan 12, 2013 -
You should be able to!
Jen
Oct 23, 2012 -
Made these for two grain free girls at my sons birthday dinner last night. I didn’t have time to frost them but they loved them! I did too! Thanks for a great staple cupcake recipe!
Jen
MBFGFL
Claudia
Oct 16, 2012 -
These cupcakes turned out really well. They have a flavor and texture that reminds me of marzipan that I found delicious. My family, who normally are pretty skeptical about these gluten-free food trials that I put them through, thought they were pretty good as well! ~8-) I was surprised to find no “tunnels” in them, as I mixed the batter pretty vigorously to get the lumps out. Normally in a wheat-flour-based recipe this would be such a huge no-no! So obviously this recipe is pretty fail-proof as well! Thanks for sharing this with us!
Jen
Oct 14, 2012 -
Wow! These cupcakes look moist and yummy. My daughter’s birthday is coming up and I want to show her this post! She’ll love the chocolate frosting especially! We have her on a pretty much casein free diet. I wonder if ghee would work in place of butter in the frosting… I’ll let you know how it comes out if I try the change.
Thanks again for a great post!
Jen
my BIG FAT grain free life