Healthy cupcake recipe alert!!! I made these cupcakes about a week ago, and knew I needed to let you all know about the recipe! They are honey vanilla cupcakes, and the only flour used in them is coconut flour. I also made a buttercream frosting using raw honey instead of powdered sugar, and it turned out great (even hubby liked it)! You could also use whipped coconut butter as a frosting as well, but I really wanted a buttercream, so I decided to get creative, and the result was delish!
I topped mine with some chocolate candies that we had here in the house, but you can top them with anything you would like, or you can just leave them without a topping. Some ideas for toppings could be mini chocolate chips, sprinkles, shaved chocolate, raw cacao powder, homemade mini-cookie, a piece of fresh or dried fruit, nuts, etc. Really, you can top it with or without anything you would like since vanilla honey flavor pretty much goes with anything!
COCONUT FLOUR HONEY VANILLA CUPCAKES WITH A HONEY VANILLA BUTTERCREAM FROSTING
Ingredients (makes 8 cupcakes):
For the cupcakes
- 1/2 cup coconut flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 4 eggs
- 1/3 – 1/2 cup raw honey (depending on how sweet you want your cupcakes)
- 1/3 cup coconut oil in liquid state
- 2 Tbsp. milk of your choice (regular, almond, coconut, etc.)
- 1/2 tsp. apple cider vinegar
- 1 tsp. vanilla extract
For the frosting
- 1/2 cup grass-fed butter
- 1/2 cup raw honey
- 2 tsp. vanilla
1.) Preheat the oven to 350 degrees, and line 8 cups of a muffin tin with muffin liners. Sift the dry ingredients of the cupcakes into a medium mixing bowl. Add the rest of the ingredients for the cupcakes, and stir until completely combined. Use a spoon to fill the eight muffin liners evenly.
2.) Bake in the oven at 350 degrees for about 15 minutes give or take a few minutes, until a toothpick in the center of the cupcakes comes out clean. Take out of the oven, and put in the freezer or refrigerator to chill while making your frosting.
3.) Place all of the frosting ingredients in a bowl, and stir to combine. Once combined, use a hand mixer to whip the frosting until it thickens to your desired consistency (longer = more thick, shorter = more liquidy) and becomes a lighter color.
4.) Place the frosting into a plastic ziploc bag, and cut off the corner of the bag. Use the bag to pipe the frosting onto the cupcakes, then leave it as is, or top with whatever you would like.
5.) Do this for each of the cupcakes, then enjoy!
Healthy cupcakes! Yay! Enjoy! 🙂