Looking for a simple cupcake that can be used as the base for all kinds of desserts? Look no further! These paleo-friendly cupcakes are super simple to make and would be great on their own as a simple cake, topped with coconut cream or homemade buttercream frosting, or as the base for a summer shortcake recipe (try my Summer Peach Shortcake recipe here!).
While paleo treats aren’t something I’d recommend eating all the time, everyone needs some sweets sometimes. And if you’re going to indulge, you might as well do it smartly! Trust me, as someone who used to “treat’ myself with gluten and dairy I can assure you that treats are better when they don’t come with yucky consequences (read: stomach aches and zits).
So the next time you’re craving something sweet or heading to a party or BBQ, whip up a batch of these and make them your own!
Here’s what you need to make these in your kitchen (makes 10 cupcakes):
- 4 eggs
- 1 cup coconut milk
- 2 tbsp honey
- 2 tsp vanilla extract
- 1/2 cup coconut flour
- 1/8 tsp sea salt
- 1/2 tsp baking soda
1. Pre-heat the oven to 350 degrees. In a small bowl, whisk together the eggs, coconut milk, honey and vanilla.
2. Add the coconut flour, sea salt and baking soda to the liquid ingredients. Allow to sit for about 5 minutes (this will let the batter thicken as the coconut flour absorbs the liquid).
3. While the batter is thickening, grease a cupcake pan with coconut oil, butter or ghee. After the five minutes are up, use a spoon to scoop batter into the cupcake pan, making 10 cupcakes that are filled about 2/3rds of the way with batter.
4. Bake the cupcakes for 18 minutes. Check to make sure they are done by inserting a toothpick into the center of a cupcake. If the toothpick comes out clean, they are ready for eating!
What will YOU top your cupcakes with? Share your best ideas in the comment section!