Ingredients
Buttercream Frosting:
- 1/2 cup palm oil shortening room temp, soft
- 1/2 cup coconut oil softened but solid
- 1/3 cup + 1 Tbsp tapioca flour
- 1/4 cup raw honey
- 1 1/2 tsp pure vanilla extract
- 1/8 tsp fine grain sea salt
Cupcakes:
- 4 eggs room temp
- 3 Tbsp coconut milk full fat, blended prior to adding
- 1/4 cup coconut oil melted and cooled to almost room temp
- 1/2 Tbsp lemon juice or apple cider vinegar
- 1/2 Tbsp pure vanilla extract
- 1/4 cup pure maple syrup
- 1/3 cup pure maple sugar or coconut sugar*
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 3/4 tsp baking soda
- 1/4 tsp fine grain sea salt
Instructions
For the Cupcakes:
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Preheat your oven to 350 degrees and line a muffin/cupcake pan with parchment liners. In a mixing bowl, combine, the almond flour, tapioca, baking soda and salt, set aside.
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In a large bowl using an electric hand mixer, beat together the eggs, coconut milk, coconut oil, lemon juice, vanilla, maple syrup and maple sugar until very smooth
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Add the dry ingredients gradually to the wet and mix on low speed for about a minute, until well combined.
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Transfer batter using a ladle or spoon to the prepared cupcake pan, filling 3/4 of the way up to make about 12-14 cupcakes. You can bake in batches if you make more than 12.
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Bake 16-18 mins until tops are domed and toothpick inserted in the center of one comes out clean. Allow cupcakes to cool a few minutes in the pan before transferring to a wire rack to cool completely.
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Once cooled to room temp, frost as desired with buttercream and serve. Cupcakes should be stored covered in the refrigerator for up to 4 days.
For the 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
*Coconut sugar will work for this recipe, but, the cupcakes will appear significantly darker due to the brown color of coconut sugar.
Nutrition
Calories: 354kcal
Carbohydrates: 21g
Protein: 5g
Fat: 29g
Saturated Fat: 15g
Cholesterol: 46mg
Sodium: 148mg
Potassium: 40mg
Fiber: 1g
Sugar: 9g
Vitamin A: 70IU
Calcium: 47mg
Iron: 1.1mg