Paleo Vanilla Cupcakes: with Chocolate Avocado Frosting

Your guests will love these healthy grain-free cupcakes topped with a delicious paleo chocolate frosting. Make the best ever paleo vanilla cupcakes with chocolate avocado frosting. They are made with wholesome ingredients and natural sweeteners.

As an extrovert, we don’t mind this one bit. However, we don’t like all the refined sugars and food dyes. So we came up with these delicious paleo vanilla cupcakes! With 4 kids and a large extended family, it feels like we are always celebrating a birthday.

Good news! With a few substitutions, you can make delicious cakes and cupcakes without compromising your clean eating habits.

We have made quite a few paleo desserts in our day, and we am excited to share one of our favorites with you today.

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BAKING PALEO STYLE

The paleo diet is gluten and dairy-free. It also doesn’t allow any refined sugars or processed foods. Think proteins, healthy fats, organic meats, fresh fruit, and vegetables.

Instead of traditional wheat flour, we are going to substitute it with gluten-free flour like coconut or almond flour. Other paleo flours include cassava, arrowroot, and tapioca. Ok, so you might be wondering, how do we make a cake without sugar or flour?

We are also going to substitute the refined sugar with a natural alternative like coconut sugar or honey. Other paleo sweeteners include stevia, monk fruit, maple syrup, and dates.

PALEO SWEETENERS

COCONUT SUGAR

Coconut sugar is a palm sugar produced from the sap of the flower stem of the coconut palm. It has a lower glycemic index than regular table sugar, making it a much healthier option.

Coconut sugar contains vitamins, minerals, and phytonutrients, such as iron and zinc. It also contains inulin, which can stimulate the growth of good bacteria in the intestines. This can help boost the immune system.

Eating a diet high in coconut products can promote a healthy heart.

Although coconut sugar is a paleo-approved sweetener and has a lot of benefits for the body, it is still a sugar. Sugars should be limited because too much of any type of sugar can affect weight gain, inflammation in the body, yeast overgrowth, and cravings.

HONEY

Honey is our go-to sweetener! We live close to an Amish community that sells local raw honey. We buy it by the gallons.

Honey is a good source of antioxidants. It has antibacterial and anti-fungal properties.

Honey can counter pollen allergies making it a natural remedy for seasonal allergies.

PALEO APPROVED FLOURS

We have used every paleo-approved flour, from coconut to almond flour. We tend to use coconut flour the most because of its health benefits, flavor, and price.

COCONUT FLOUR

Baking with coconut flour can be tricky at first, but once you get it down, you will love it. Be prepared to use a ton of eggs if you are baking with coconut flour. It is a dense flour, and it requires a lot of liquid to get a delicious dish.

It is free from wheat and gluten, making it a good option for anyone that has a gluten intolerance. It is low in sugar, carbohydrates and has a low score on the glycemic index. Coconut flour is high in fiber, protein, and healthy fats.

ALMOND FLOUR

Almonds that are ground to a fine flour consistency are ideal for gluten-free baking and packed full of nutrition. This high protein flour is low carb, high in fiber, and rich in vitamins such as vitamin E.

We use coconut flour most often when baking paleo style, but we actually prefer almond flour for cakes and cookies. It makes a much fluffier bake good than coconut flour does.

THE KEY TO A GOOD PALEO CUPCAKE

Lots of liquid! Baking with gluten-free flours can be tricky because they are so dense; coconut flour is the densest. If you aren’t careful, you can end up with some really dry baked goods.

Adding in dairy-free milk, water, honey, and lots of eggs is crucial. If you have ever baked paleo, you already know about the crazy amount of eggs you need.

Not anymore, with these newly discovered liners. Our biggest tip for you is to use parchment paper cupcake liners. These things changed our cupcake baking and muffin-making days for the better! We remember that we used to lose half the cupcake in the liner.

If you don’t have parchment paper liners be sure to grease your pan generously with coconut oil.

BEST EVER PALEO VANILLA CUPCAKES INGREDIENTS

1/2 cup coconut flour (Get the kind we use.)

6 eggs

2/3 cup coconut sugar (Get the kind we use.)

1/2 cup coconut oil (we buy mine from the Amish community, but this one is similar.)

2 tablespoons coconut milk (You can also use almond milk or water.)

2 teaspoonsvanilla

1 teaspoon baking powder

1/2 teaspoon salt

BEST EVER PALEO VANILLA CUPCAKES INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line a 12 -cup muffin pan with parchment paper cupcake liners.
2. Add all the ingredients to a large mixing bowl.
3. Stir until all ingredients are well combined. You can use a hand mixer if you want.
4. Evenly divide the batter into the cupcake liners. Fill them about 3/4 the way full and bake for 18-20 minutes.
5. Allow them to cool slightly in the muffin pan before removing them. Place on a cooling rack.
6. Once completely cool, ice them with your favorite paleo frosting. Our favorite way to top them is with our chocolate avocado pudding.

CHOCOLATE AVOCADO PUDDING FROSTING

We have never had the best of luck whipping coconut cream. So instead, we started topping our cakes and cupcakes with our avocado pudding. It is so delicious, and no one will know that the main ingredient is avocados! We have found that making paleo frosting can be tough.

Seriously, it’s incredible! Avocados have such a neutral taste that they won’t stand out at all! We even use them in our avocado pudding, and everyone loves it!

INGREDIENTS

2 avocados, barely ripe

1/4 cup cocoa powder

1/4 cup honey or pure maple syrup

1 teaspoon vanilla

1/8 teaspoon sea salt

INSTRUCTIONS

1. Cut the avocados in half and remove the pits.
2. Place all the ingredients in a blender or food processor.
3. Blend on high. Stir if needed.
4. Refrigerate until ready to frost the cupcakes.

We baked our cupcakes and made our avocado pudding the day before the birthday party. We waited to frost the cupcakes until the day of the party so we could keep the pudding in the fridge.

MORE PALEO DESSERT TO TRY

• Peppermint Paleo Brownies
• Homemade Suckers
• Sugar-Free Jello Recipe
• Avocado Bacon Fries
• Paleo Peanut Butter Chocolate Hearts
• Peppermint Paleo Brownies
• Apple Pie Crumble

5 from 10 votes

Best Ever Paleo Vanilla Cupcakes with Chocolate Avocado Frosting

By the studio Ascher Prep: 10 minutes minsCook: 20 minutes minsTotal: 30 minutes mins Servings: 10 cupcakes SaveSaved Pin Print Make the best ever paleo vanilla cupcakes with chocolate avocado frosting.

Ingredients

FOR THE CUPCAKES

• ½ cup coconut flour
• 6 eggs
• ⅔ cups coconut sugar
• ½ cup coconut oil
• 2 tbsp coconut milk
• 2 tsp vanilla
• 1 tsp baking powder
• ½ tsp salt

FOR THE FROSTING

• 2 avocados, barely ripe
• ¼ cup cocoa powder
• ¼ cup honey
• 1 tsp vanilla
• ⅛ tsp sea salt

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Instructions

FOR THE CUPCAKES

• Preheat the oven to 350 degrees. Line a 12 -cup muffin pan with parchment paper cupcake liners.
• Add all the ingredients to a large mixing bowl. Stir until all ingredients are well combined. You can use a hand mixer if you want.
• Evenly divide the batter into the cupcake liners. Fill them about 3/4 the way full and bake for 18-20 minutes.
• Allow them to cool slightly in the muffin pan before removing them.
• Place on a cooling rack. Once completely cool, ice them with your favorite paleo frosting. Our favorite way to top them is with our chocolate avocado pudding.

FOR THE FROSTING

• Cut the avocados in half and remove the pits.
• Place all the ingredients in a blender or food processor. Blend on high. Stir if needed.
• Refrigerate until ready to frost the cupcakes.

Video

Nutrition

Calories: 293kcal, Carbohydrates: 25g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 98mg, Sodium: 263mg, Potassium: 277mg, Fiber: 6g, Sugar: 15g, Vitamin A: 201IU, Vitamin C: 4mg, Calcium: 47mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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