Ingredients
Cupcakes:
- 4 eggs room temp
- 1/4 cup + 2 Tbsp coconut milk full fat or light, room temp, blended before adding
- 1/4 cup coconut oil refined, melted and cooled to almost room temp
- 1/2 cup pure maple syrup
- 1 Tbsp lemon juice or apple cider vinegar
- 1/2 Tbsp pure vanilla extract
- 2/3 cup coconut flour
- 1/3 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 Tbsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch nutmeg
- 2 1/4 cups shredded/grated carrots
- 1/2 cup raisins optional OR 1/2 cup crushed pineapple, drained well
Frosting:
- 1/2 cup palm oil shortening room temp**
- 1/2 cup coconut oil refined, softened but still solid**
- 1/3 cup + 1 Tbsp tapioca flour *
- 1/3 cup raw honey *or pure maple syrup
- 1 1/2 tsp pure vanilla extract
- 1/8 tsp fine grain sea salt
Instructions
For Cupcakes:
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Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
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In one bowl, combine with coconut and tapioca flour, baking powder, baking soda, salt and spices, set aside.
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In a separate bowl, whisk together the eggs, coconut milk, coconut oil, maple syrup, lemon juice and vanilla until very smooth.
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Stir dry ingredients into wet mixture slowly until a very thick batter forms. Due to the coconut flour, batter will seem more like a dough. Stir in grated carrots and raisins, and pineapple if using.
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Scoop batter into muffin cups all the way up, to get them nice and round, you can actually roll them into balls loosely with your hands. I made 14 cupcakes, so you'll likely have to bake them in 2 batches.
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Bake in the preheated oven for 20 mins or until they rise and are set in the center.
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Remove from oven and allow to sit 5 minutes in the pan, then transfer to wire racks to cool completely.
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While cupcakes cool, make the frosting.
Buttercream Frosting:
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Using an electric hand mixer, beat the shortening and coconut oil until smooth and fluffy. Add in the honey and beat on low until combined, then add tapioca, vanilla and sea salt and beat until creamy.
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Frost cupcakes immediately, OR store frosting in the refrigerator until ready to use. Frosting will harden in the fridge, but you can let it sit for 5 minutes at room temp, then re-beat before frosting the cupcakes. Frosting can also be made ahead of time following this method.
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Frost cupcakes using a piping bag or with an offset spatula. Store leftover cupcakes in the refrigerator after the first day for up to 4 days. Enjoy!
Recipe Notes
*A thick creamy raw honey works best for this frosting to keep it thick. If you're using maple syrup and the frosting is too thin, you can add up to 2 additional Tbsps of tapioca flour to thicken it.
**If you can have dairy, grass fed butter can sub in for the coconut oil and palm shortening. Vegan butter will also work well.
Nutrition
Calories: 333kcal
Carbohydrates: 31g
Protein: 2g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 46mg
Sodium: 155mg
Potassium: 208mg
Fiber: 3g
Sugar: 13g
Vitamin A: 3505IU
Vitamin C: 1.6mg
Calcium: 53mg
Iron: 1mg