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Easy Paleo Vanilla Cupcakes

May 3, 2019
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These paleo vanilla cupcakes are so light, fluffy, and perfectly moist.  They may be gluten free, but they are also easy to make and guaranteed to please an entire crowd!  The simple buttercream frosting adds just the perfect amount of sweetness.

Sometimes life just calls for cupcakes.  And friend, this has certainly been one of those weeks.  Between some construction we have going on in our yard that is taking my husband away from me on his days off, weird weather, PMS, tight deadlines, dealing with major unfortunate work circumstances, and just trying to stay afloat with life… it has been a doozy.

TGIF though.  For real.

I know some people who turn to alcohol or exercise or reading or even a nap when “life” happens, but I turn to food.  Not in the binge kind of way, but through cooking and baking.  There is something about being in the kitchen (or the studio in my case), blasting Spotify, singing and dancing all by my lonesome with beautiful food that really hits the spot for me.  Food is my meditation and relaxation and escape.  So when life got tough this week, I did what I knew would make me feel good.

I did not need anything extravagant.  I wanted simple and easy and something to tame my PMS sweet tooth.  In addition I also wanted to turn this recipe into a little fun video for Instagram!  It had been a minute since I whipped up a homemade batch of cupcakes and these were calling my name.

Recipes do not need to be extravagant or have exotic flavors all of the time.  Sometimes its nice just to capture “simple” and these vanilla cupcakes are just that.  You may think plain and boring, I think easy and perfect for any occasion.  Above all, exactly what I needed in a pinch.

I love the flavor of simple because you can focus on what things are supposed to taste like.  You do not have anything completing for the vanilla flavor in these cupcakes.  What I love even more is that you can throw everything into a bowl, bake, and call it a day.  My family could eat these fresh out of the oven just like a muffin.  They do not “need” frosting, BUT again because it was one of those weeks… just a touch frosting really hit the spot.

No need to get crazy though.  As you can see I didn’t spend any extra time piping frosting onto these cupcakes.  This was about simple and making me happy.  Just a touch is all you need.  Furthermore, how nice is it just to take a knife and schmear just the right amount of frosting onto a cupcake?  Much easier clean up too.

With the week nearly behind me now, I am hoping to slide right into an amazing weekend.  We have a volleyball tournament on Saturday and relaxing girl time on Sunday with my bestie (AKA Makena, my 13 year old daughter). Above all though, NEXT week I will be up to my ears in food, but in a good way.  A relaxing, recipe development, doing what I love kind of way!  However for now though I plan to finish off this batch of cupcakes and enjoy this Friday with my beloveds.

Easy Paleo Vanilla Cupcakes

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By Corina Nielsen- Live Fit Serves: 12
Prep Time: 5 Cooking Time: 20

These paleo vanilla cupcakes are so light, fluffy, and perfectly moist.  They may be gluten free, but they are also easy to make and guaranteed to please an entire crowd!  The simple buttercream frosting adds just the perfect amount of sweetness.

Ingredients

  • For Cupcakes:
  • 2 cups almond flour
  • 1/3 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup coconut sugar (or substitute with Swerve, Lakanto, etc. for keto friendly cupcakes)
  • 1/8 tsp sea salt
  • 3 whole eggs
  • 1/3 cup water
  • 4 tbsp avocado oil
  • 1 tablespoon vanilla extract
  • For Frosting:
  • 1 cup softened butter
  • 1/4 cup raw honey ((or substitute with 1/4 cup Swerve, Lakanto, etc. for keto friendly cupcakes)
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp fine grain sea salt

Instructions

1

Preheat oven to 350 degrees and coat a cupcake pan with non stick spray or use liners.

2

Combine all dry ingredients in a large bowl or stand mixer. Whisk well until combined.

3

Add eggs, water, avocado oil, and vanilla extract.

4

Mix on medium speed until smooth.

5

Divide and pour batter into prepared pan. Bake for 15-18 minutes. Remove from oven and let cool completely.

6

Prepare frosting by combining butter, honey or keto friendly sweetener, vanilla extract, and salt in a stand mixer or large bowl. Whip until light and fluffy.

7

Frost cupcakes using a piping bag or with an offset spatula or knife.

Nutrition

  • 304 Calories
  • 5g Carbohydrates
  • 31g Fat
  • 2g Fiber
  • 6g Protein

Notes

To make these cupcakes keto: 1. replace the tapioca flour with 2 tablespoons coconut flour and 2. replace the sweeteners with Swerve, Lakanto, or other keto friendly sweetener of choice.

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