When my friend’s birthday party was coming up recently, I quickly volunteered to make the cake! I had just wrapped up my second round of Whole 30 and was dying to do some baking. She was the perfect candidate to test out some new Paleo treats on as she follows a gluten free/low FODMAP diet due to some stomach issues.
The frosting recipe starts with my Vanilla “Buttercream” frosting I used on these cupcakes. By using fresh strawberry mash rather than jam, the frosting gets little chunks of strawberry flavor mixed in to the vanilla frosting rather than a full strawberry flavor. It’s a nice little treat!
The cupcake batter will be thicker than your traditional cake batter, so don’t feel like you made any mistakes. This actually makes it super easy to scoop into the cupcake liners using a small cookie dough scoop. I love this recipe because, while it does use three different kinds of flours, they aren’t obscure flours that you have to buy and never use again. I get big bags of almond flour at Costco, which can be used in all sorts of dessert recipes or even for replacing breadcrumbs in meatballs. The tapioca starch and arrowroot flour are great soup/sauce thickeners.
Paleo Vanilla Cupcakes with Strawberry Vanilla “Buttercream” Frosting
For the Vanilla Cupcakes
- 1 1/2 cups almond flour
- 1/4 c tapioca starch/flour
- 1/4 cup arrowroot powder/flour
- 1/2 c coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp pink Himalayan sea salt
- 2 large eggs
- 1/2 c coconut oil, melted and slightly cooled
- 1 tsp vanilla extract
For the Strawberry Vanilla “Buttercream” Frosting
- 1 cup Spectrum Organic shortening
- ½ cup coconut sugar
- 1 tsp vanilla
- ¼ cup coconut cream (the thick part at the top of a can of coconut milk)
- 1/4 cup strawberry mash (about 1 cup of strawberries, mashed until there are no large chunks) – Strain a bit of the juice so your frosting doesn’t get watery
- Preheat the oven to 350 degrees.
- Make the frosting first so that it can chill in the fridge for about 10 minutes while the cupcakes bake.
- Using the paddle attachment of a stand mixer, blend together the shortening and coconut sugar until creamy, about 2 minutes.
- Scrape down the sides and add in the vanilla and coconut cream. The easiest way to separate the cream from the liquid in coconut milk is to open the can and stick a fork into the cream–pull it out and put it into a bowl. Save the liquid for other recipes!
- Using the whisk attachment, whip until fluffy, about 2 minutes.
- When frosting is fluffy, fold in the strawberries. Chill in fridge for about 10 minutes. Don’t keep it in the fridge any longer than that. We just want the frosting to chill a bit, not firm up.
- In a large bowl, whisk together the flours, sugar, baking soda and salt.
- In a separate small bowl, combine the eggs, coconut oil and vanilla. Mix until combined.
- Pour the wet ingredients in to the large bowl with the dry ingredients. Stir until everything is combined. The batter will be thick.
- Line a muffin tin with 10 paper liners. Using a small cookie dough scoop, put about one heaping scoop in to each of the 10 tins.
- Bake for 20 minutes or until a toothpick comes out clean (check them at 18 minutes).
- Cool the cupcakes completely on a wire rack before frosting. Store in the fridge.