Paleo Vanilla Cupcakes

These are so good! I’ve been on a kick lately with trying to bake different paleo deserts. These do not require a ton of ingredients or time.

You can leave the measured amounts of maple syrup and coconut sugar to have a sweet cupcake or decrease amounts to suite your preference. I’ll be honest and say I did not make the icing. I bought a store brand icing for these (I just did not feel like making frosting).


  • 4 eggs room temp
  • 3 Tbsp coconut milk full fat
  • 1/4 cup coconut oil melted
  • 1/2 Tbsp apple cider vinegar
  • 1/2 Tbsp pure vanilla extract
  • 1/4 cup pure maple syrup
  • 1/3 cup coconut sugar
  • 2 cups almond flour
  • 1/3 cup tapioca flour
  • 3/4 tsp baking soda
  • 1/4 tsp Himalayan sea salt


  1. Preheat your oven to 350 degrees. In a mixing bowl, combine, the almond flour, tapioca, baking soda and salt, set aside.
  2. In a large bowl using an electric hand mixer, beat together the eggs, coconut milk, coconut oil, apple cider vinegar, vanilla, maple syrup and coconut sugar until very smooth
  3. Add the dry ingredients gradually to the wet and mix on low speed until well combined.
  4. Transfer batter, filling 3/4 of the way up to make about 12-14 cupcakes.  
  5. Bake 16-18 mins until tops are domed and toothpick inserted in the center of one comes out clean.
  6. Once cooled to room temp, frost as desired and serve.

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