Paleo Vanilla Cupcakes with Vegan Buttercream Frosting (Gluten Free)
Recipe Key
These Vanilla Cupcakes are fluffy and moist with a sweet vanilla flavor. The decadently rich vegan buttercream frosting makes them divine. It’s the perfect treat for any celebration. Even though they’re gluten-free, dairy free, and paleo, nobody will ever know because they taste so good.
Spring is here and I’m in the mood for something light, fluffy, sweet and delicious. I also want it to be gluten free, paleo and dairy free because it’s healthier. This recipe is all of that and more.
These almond flour vanilla cupcakes are so soft, moist and sweet they taste like you bought them in a bakery. Topped with a homemade vegan buttercream frosting, your guests will never know they’re an upgraded healthier cupcake. Great for a birthday party, shower or brunch. Children love them, they’re so good.
In This Post
Why I Love These Cupcakes
- fluffy, sweet, and perfectly moist
- gluten free made with almond flour
- diary free
- easy to make with real food ingredients
- a healthier cupcake
- decadent and indulgent
- great for birthday parties, Mother’s Day or any time you want a treat
- store well, can be made in advance
Ingredients and Substitutions
These cupcakes are easy to make, no mixer required. They’re made with basic gluten free baking ingredients. The frosting has only a few ingredients and is made with a mixer in one bowl. This is what you need:
Cupcake Ingredients
- Almond Flour, Tapioca Flour, and Coconut Flour – this combination creates the perfect cake texture without using white flour. You need all three.
- Maple Sugar or Coconut Sugar – maple sugar has a lighter color and taste but coconut sugar will work. Your cupcakes will be a little darker. Honey or maple syrup are not recommended. You need the crystals to create air pockets.
- Baking Soda – to make the cupcakes rise
- Sea Salt – just a little to enhance the sweetness
- Pastured Eggs – room temperature. Flax or chia eggs can be substituted.
- Coconut Milk – full-fat gives the best results. A rich cashew milk will work. Almond milk can be substituted but full-fat coconut milk is thick and adds necessary fat to make the cupcakes moist.
- Coconut Oil – melted and cooled to room temperature. You can substitute avocado oil.
- Apple Cider Vinegar – creates a chemical reaction with the baking soda to create fluffiness in the cake.
- Vanilla Extract – provides the rich vanilla flavor and enhances the sweetness
Vegan Buttercream Frosting
- Vegan Butter – I like the taste of Miykos best but Earth Balance is okay. If you’re not vegan you can use Grass Fed Butter. Even if you make the frosting with butter it’s still a healthier cup cake.
- Organic Powdered Sugar – powdered maple sugar can be used but it will make the frosting darker (recipe in recipe card). Allulose or monkfruit can be substituted for sugar free.
- Coconut Milk – just a little to get the right consistency.
- Vanilla – for flavor
How To Make
Cupcakes
To make these gluten free cupcakes, preheat your oven to 350 degrees F. Line a muffin pan with 12 liners.
Combine all dry ingredients in a large mixing bowl; almond flour, tapioca flour, maple or coconut sugar, baking soda and salt.
In a separate bowl, whisk together the wet ingredients; eggs, coconut oil, coconut milk apple cider vinegar and vanilla.
Pour the wet mixture into the dry mixture and whisk until the batter is smooth.
Pour the batter into the lined muffin pans, filling each slot about 3/4 way full.
Bake at 350 degrees for 25 minutes, or until a tester comes out clean. They should slightly rise, but will not have rounded tops.
Remove the cupcakes from the oven, cool 5 minutes in the baking pan, then cool on a wire cooling rack.
Cool the cupcakes completely before frosting. Prepare the frosting while the cupcakes are cooling.
Vegan Buttercream Frosting
Use an electric mixer to beat the butter until smooth, about 1 minute. Add vanilla. The butter should be softened to room temperature. You don’t want it melted, but soft enough that it’s easy to whisk.
Add the powdered sugar 1/2 cup at a time and beat until smooth
The frosting can be spread over the muffins or piped onto the cupcakes.
How to Store
- Store frosted cupcakes in an airtight container with a lid. Store them at room temperature for up to three days or in the refrigerator for up to one week.
- Freeze unfrosted cupcakes for up to three months. The cupcakes can’t be frozen once frosted. To freeze, arrange cupcakes on a baking sheet and freezer until solid. Transfer to a sealable bag and store in the freezer.
- Thaw in the refrigerator overnight. Prepare your icing fresh.
If you like this recipe try these other healthy gluten free desserts:
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PrintPaleo Vanilla Cupcakes with Vegan Buttercream Frosting (Gluten Free)
These Paleo Vanilla Cupcakes are fluffy and moist with a sweet vanilla flavor. The decadently rich vegan buttercream frosting makes them divine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert, Snack
- Method: Bake, Mix
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free, Grain Free
Ingredients
Cupcake Dry Ingredients
- 1 1/2 cups (168 grams) almond flour
- 1/2 cup (63 grams) tapioca flour
- 2 Tablespoons (14 grams) coconut flour
- 1 cup maple sugar ( 180 grams) or coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
Cupcake Wet Ingredients
- 1/4 cup coconut oil, melted
- 2 large pastured eggs
- 1/4 cup full-fat coconut milk
- 1 1/2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
Vegan Buttercream Frosting
- 1/2 cup vegan butter or grass fed butter (not vegan) softened to room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 – 3 cups powdered sugar or allulose or monkfruit (sifted if lumpy)
- 2–3 Tablespoons coconut milk or other non dairy milk
Instructions
Paleo Vanilla Cupcakes
- Preheat your oven to 350° F. Line 12 muffin cups with muffin liners and set aside.
- Take your eggs out of the refrigerator to warm up. Melt the coconut oil, set aside to cool.
- Add all the dry ingredients into a large mixing bowl and mix together. Make sure there are no lumps
- Add all the wet ingredients to another bowl and whisk until combined.
- Pour the wet mixture into the dry and whisk together for one minute to create a smooth batter.
- Evenly divide the batter between 12 muffin cups.
- Bake for 25-28 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting on top.
Vegan Buttercream Frosting
- In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter until smooth, about 1 minute. Add vanilla.
- Gradually add the powdered sugar, about 1/2 cup at a time, and mix starting on low speed gradually increasing to medium, until all the powdered sugar is mixed in.
- Add 1-3 tablespoons of milk, to get a spreadable consistency, and beat on medium speed for 2 minutes, until everything is well combined. Scrape the bowl as needed.
- If the frosting is too thin add more sugar, if it’s to thick add more milk.
- Pipe or spread onto your cupcakes or store in the refrigerator for up to 2 days. When ready to use bring it to room temperature and beat again until fluffy.
Notes
How to Make Your Own Powdered Maple Sugar
Add 1 cup maple sugar to a high-speed blender. Make sure it’s totally dry.
Blend on high until it has a powder-like texture, 2-3 minutes.
Measure after blending.
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These are the best cupcakes. Totally delicious
Thank you Arthur, I’m thrilled you like them!