Paleo Vanilla Cupcakes

1. Preheat your oven to 350° F. Line 12 muffin cups with muffin liners and set aside.
2. Take your eggs out of the refrigerator to warm up. Melt the coconut oil, set aside to cool.
3. Add all the dry ingredients into a large mixing bowl and mix together. Make sure there are no lumps
4. Add all the wet ingredients to another bowl and whisk until combined.
5. Pour the wet mixture into the dry and whisk together for one minute to create a smooth batter.
6. Evenly divide the batter between 12 muffin cups.
7. Bake for 25-28 minutes, or until a toothpick comes out clean.
8. Let the cupcakes cool completely before frosting on top.

Vegan Buttercream Frosting

1. 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.
2. 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.
3. 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.
4. If the frosting is too thin add more sugar, if it’s to thick add more milk.
5. 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.