Paleo cupcakes with coconut flour Recipe - My Natural Family (2024)

Rebecca Baron 65 Comments

Jump to Recipe·Print Recipe

These Paleo cupcakes with coconut flour came about because the color and texture already seemed to look like a snickerdoodle. As it turns out, the cinnamon goes really well with the flours and all the ingredients used.

Paleo cupcakes with coconut flour Recipe - My Natural Family (1)

I sprinkled the tops with a cinnamon sugar make of coconut palm sugar and cinnamon and it really gave them a fun texture. This recipe is definitely customizable with other flavors, but I went with the snickerdoodle because it was the most natural.

Cupcakes are a classic, easy and fun dessert for any birthday or another party. They can don't even have to be for a party, cupcakes are great anytime and anywhere. I love how customizable and individual cupcakes can be.

They are already portioned and can be easily distributed to everyone you want to share the deliciousness with! Whether it is to bring to your child's school class or on a picnic, cupcakes are very versatile!

And these must be easy because my 10-year-old daughter has made them. They didn't look quite like the picture, but they still tasted good and they were fun to make - and it doesn't hurt that her favorite kind of cookie is snickerdoodles.

So these were right up her alley. It was especially nice because she made these cupcakes for her little brother and made his day since he couldn't eat what everyone else was eating.

What flavor of cupcake do you want to make with a cupcake recipe? Share ideas and images with me! Can't wait to see what you come up with!

Paleo cupcakes with coconut flour Recipe - My Natural Family (2)

Print

Recipe

Paleo cupcakes with coconut flour Recipe - My Natural Family (3)

Snickerdoodle Paleo Cupcakes with Coconut Flour Recipe

★★★★★4.5 from 4 reviews

  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Cuisine: Paleo
Print Recipe

Save Recipe

Description

This is a recipe for Paleo cupcakes and they are made to taste like snickerdoodle cookies.

Ingredients

Scale

For the Buttercream:

Instructions

For the cupcakes:

  1. Preheat the oven to 350 degrees. Line 2 muffin tins with a total of 16 cupcake liners.
  2. Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.
  3. In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.
  4. Add the dry ingredients to the wet ingredients, whisking until well combined. Add the melted butter to the batter and mix in well.
  5. Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.
  6. Divide batter evenly between cupcake liners and bake for 20-22 minutes, or until tops of cake are firm to the touch and spring back.
  7. Remove and cool completely on a wire rack.

For the buttercream:

  1. Place the butter, honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined. Beat in the coconut cream, 1 t. at a time, until fully incorporated. Mixture should be thick and glossy.
  2. Scoop into a piping back and pipe on top of cooled cupcakes.
  3. Mix the coconut palm sugar and ¼ t. cinnamon together and sprinkle desired amount on top of cupcakes.

Keywords: Paleo, healthy, easy

Paleo cupcakes with coconut flour Recipe - My Natural Family (4)

You may also like...

  • Paleo Snickerdoodles Recipe with Coconut Flour and Flax Seed Eggs
  • The Very Best Ever Paleo Chocolate Cake Recipe
  • Double Chocolate Paleo Brownies Recipe
  • Traditional Paleo Gingerbread Loaf Recipe

Reader Interactions

Comments

  1. Veronica

    Pretty good. I made the frosting with coconut oil. I refrigerated the ingredients and bowl before making it, and it held together long enough to mix it up. Then I stored it in the fridge. I left it on the counter 5 or so min before spreading on each individual cupcake as I ate it. It worked pretty well! I think the frosting could have used some salt. The cupcakes themselves were a little oily, so if I made it again I would reduce the coconut oil (or butter) in the batter.

    Reply

  2. Joann

    You say " 5 Tbl Coconut cream * (the thick coconut cream * skimmed off the top of canned Coconut Milk *) " for Buttercream but then you say "½ Cup Coconut Milk * (canned)" for the cake part. My question is this..... Do I buy one can of coconut milk, skim the top off then use the remaining liquid for my 1/2 cup coconut milk for cake? or
    do I buy two cans of coconut milk, one to skim the top off and one whole can to use for the 1/2 cup coconut milk for the cake? Joann

    Reply

    • Rebecca Baron

      The first option.

      Reply

  3. Alisha

    I want to try this but find my honey is a bit strong. I think maple syrup flavor would still compliment but wonder if it would be too loose?

    Reply

    • Rebecca Baron

      It's hard to say. I haven't tested it myself but really, when you heat up honey it is just as runny as syrup, so it may be fine. It's one of those things you would just have to try. Another thought - the cinnamon may help hide your strong honey?

      Reply

  4. Jenna

    Greetings from Colorado ?

    I'm looking forward to trying all of your recipes, especially the desserts! ? I was wondering if I'll need to make any adjustments for high altitude baking. I know we're not far apart as far as elevation goes, but I'm very new to paleo baking so I'd like to get it right! Any pointers would be much appreciated.

    Thank you for sharing your fantastic recipes!

    Reply

    • Rebecca

      I'm not really sure but I'm in Utah so I would think we have a fairly similar altitude.

      Reply

  5. Nina Pak

    Thank you, so appreciate your sweet creations for a Paleo diet!
    For the person who asked about egg substitute, if she is just allergic to chicken eggs like I am she might use Duck or Quail eggs instead.

    Reply

  6. Amanda

    I've been forever searching for a great refined-sugar-free buttercream recipe. Instead of flavoring your buttercream base with cinnamon do you think I can put in a little strawberry jam? What are your thoughts? Will it become too slack?

    Reply

  7. Karen

    I made 4 paleo desserts for my son's 4th of July party; these cupcakes were everyone's favorite!

    Reply

    • Rebecca

      So good to hear! Thanks so much.

      Reply

  8. Pat Welsh

    I'm wondering if I could use monk fruit instead of honey as the sweetener, since we are on a very low carb diet and need to avoid the additional glucose. Thanks.

    Reply

    • Rebecca

      I haven't tried it myself, but I will post this in case someone else has tried it.

      Reply

  9. Amber

    I successfully made this recipe into a cake. I don't have round pans so I just used a glass baking dish. I baked it at 325 degrees for 45 minutes and it came out fluffy and golden.

    Reply

    • Rebecca

      Oh good! I'm glad it turned out and I'm glad you commented because other people are people wondering if this recipe would work as a cake too.

      Reply

    • Laura

      What size baking dish did you use, please? Thank you for your comment!

      Reply

  10. Bella

    Can you put in cream or milk instead of coconut milk?

    Reply

    • Rebecca

      Yes. That should work fine.

      Reply

  11. leah

    hi! i cannot eat eggs and was wondering if you had an idea sub for the eggs in this recipe!! I really want to try it

    Reply

    • Rebecca

      I don't think an egg substitute, like a flax egg would work because of the coconut flour and how much egg it absorbs.

      Reply

    • Nina Pak

      I am allergic to chicken eggs and chicken, but can eat Duck eggs. Do you know if your allergy is specific to chicken or is it all poultry? You might be able to use Duck or Quail eggs like I do.

      Reply

  12. Meghan

    This looks fantastic!
    I am thinking of trying this recipe for a small birthday cake.

    Two questions:
    1) Has anyone attempted making this as small round cakes or a slab cake? If so, did it cook through and turn out the same texture etc?
    2) How does it freeze? Could I cook the cake a week before, freeze and pull it out to ice the day before the party? (Attempting to decrease some of the work right before the party!)

    Thank you so much!

    Reply

  13. Kimberly

    I'm allergic to coconut milk - can I use almond milk or something else in its place?

    Reply

    • Rebecca

      Yes, that should be fine.

      Reply

  14. Tonya

    Can't wait to make these for my son's birthday party next weekend. Do you think this would hold up as an 8" round cake?

    Reply

    • Rebecca

      I'm not sure. You would want to cook it longer and maybe on a lower temperature for best results. Please let me know if you try so you can help other people.

      Reply

    • Rebecca

      You are right, and I fixed it. Thank you for the help.

      Reply

      • Samantha

        Thanks so much!!!

        Reply

  15. Bella

    This might sound silly...
    But where it says 6 eggs and 2 egg whites does that mean the 6 eggs are just the yolks>?
    Also is using Ghee butter ok as a sub.?
    Thanks.. So keen to try these!

    Reply

    • Rebecca

      The 6 eggs is 6 whole eggs (yolk and white) plus 2 egg whites. As far as the ghee I am unsure. I would give it a try to a small batch to see if it works well for you. We would love to know how it turns out if you try it.

      Reply

  16. Theresa @DearCreatives

    This recipe looks really good. I pinned it to try this fall

    Reply

  17. sammybaker

    they are rising in the oven but are not becoming solid when i poked them with a toothpick... what did i do wrong ?! 🙁

    Reply

    • Rebecca

      Maybe try baking them for a little longer or check your ingredient amounts and make sure you put in enough flour =)

      Reply

  18. Alexandra Henderson

    OMG It's the most similar paleo dessert I've ever made to its non-paleo cousin! DELISH!

    Reply

    • Rebecca

      Good to hear! Thanks for the feedback.

      Reply

  19. Diane

    These look really yummy! I have some coconut flour that needs using! Maybe I'll give these a try!

    Reply

  20. Annie @ Annie's Noms

    These look great! Love how you've made a Snickerdoodle into a cupcake and made it paleo!

    Reply

  21. Lindsay Eidahl

    I'll take six please!

    Reply

  22. Liisi

    Can't wait to try. Thank you for sharing the recipe 🙂

    Reply

  23. Ashleigh

    These cupcakes look amazing! I love snickerdoodles so this is perfect for me!

    Reply

  24. All that's Jas

    WOW, those look amazing! Yum!

    Reply

  25. Glory @ Foodie*ish

    These look absolutely amazing! I've been wanting to try a recipe with almond flour, but I haven't taken the leap yet. Funny how something so silly as trying a new flour can seem daunting 😉 But this recipe might just help me take the plunge. Thanks for sharing!

    Reply

  26. Ashley

    Snickerdoodles are one of my favorite cookies, so I would probably LOVE a cupcake form! Thanks so much!

    Reply

  27. Laura

    I'm a huge fan of almond flour and coconut flour. And this frosting looks absolutely divine! I can't wait to try these. This is my first visit to your website, and I'll definitely be back!

    Reply

    • Rebecca

      Please let me know if you like the cupcakes. My 10 yo daughter loves to make these.

      Reply

  28. Lisa

    i made these tonight. Followed the recipe exactly. They were so delicious!! Thank you for your recipes!!

    Reply

  29. Colleen

    I cant wait to try this. I love making cupcakes but I haven't made any since going Paleo last summer. I have a week off next week and I am on a mission to find a few good Paleo cupcake recipes, I cant wait to try these!

    Reply

  30. Amanda

    My favorite cookies in a healthier cupcake! I can't wait to try!

    Reply

  31. Chantelle

    Mmm Snickerdoodle goodness, these look fantastic, and I love that the cup cake recipe is easy on the almond flour, can't wait to try these and a few variations!

    Reply

  32. Mary Beth

    Any ideas on ratios for replacing almond flour with tapioca or arrowroot? I have a nut allergy and don't use almond flour. Thanks!!

    Reply

    • Rebecca

      You could try using a little more coconut flour mixed with tapioca flour, but I’m not sure what the results would be since I haven’t tested it out and working with Paleo flour ratios can be tricky. If you find something that works, let us know! =)

      Reply

  33. Maria

    Do you have a substitute for butter? Strictly speaking, butter is not allowed by conventional paleo.

    Reply

    • Rebecca

      You can try coconut butter, not oil but it won't be the same. I don't use butter in my regular Paleo cooking but it's really hard to substitute it for sweet and sweets should be eaten on a rare occasion anyway so that's why I use them in some of my dessert recipes. Plus, for years I was allergic to dairy but I could eat butter since it doesn't have the casein in it.

      Reply

  34. Rachel

    My youngest daughters 1st birthday is coming up, going to try to make these for the party!

    Reply

  35. Amy-Lyn

    Oh, wow, these look so yummy! I am looking forward to giving these a try!

    Reply

    • Rebecca

      Thanks for stopping by and please let us know how they turned out!

      Reply

  36. Rebecca

    Would melted coconut oil work for the butter here? Our version of paleo restricts all dairy products, including butter.

    Reply

    • Rebecca

      In the cupcake itself, melted coconut oil would be fine, but for the buttercream, you would need to make sure that the coconut oil stays cool or else it won’t form a solid frosting.

      Reply

  37. Lisa | Mummy Made.It

    Love it! Whilst it may seem silly to some, cupcakes are important and when your dietary needs preclude them you want them even more!

    Reply

    • Rebecca

      Ha ha! You're not kidding. They are also good to take to group events for people who don't understand anything about the Paleo diet.

      Reply

  38. Tiffany

    These are beautiful! Any idea if I could sub coconut oil for the butter?
    TIA

    Reply

    • Rebecca

      Thank you! You could certainly try subbing coconut oil for butter, but make sure that you keep the coconut oil cool so that it does not melt.

      Reply

  39. Kay

    These look so good! I've never tried anything paleo but have been interested in the concept for a while. Definitely giving these a try. Thanks

    Reply

Leave a Reply

Paleo cupcakes with coconut flour Recipe - My Natural Family (2024)

FAQs

Is coconut flour allowed on paleo? ›

Coconut flour is a delicious ingredient packed with healthy minerals and nutrients. This gluten-free flour is a fantastic substitution for processed white or whole-grain flour, meaning it's Paleo-approved.

Can you bake with coconut flour? ›

It's great for baking thanks to its naturally sweet and mild coconut flavor.

Does coconut flour taste like coconut? ›

If you don't like the taste of coconut, baking with coconut flour might not be your best option unless you plan to pair it with another strong flavor (like cacao, onion, garlic, etc.), since it has a distinct coconut flavor. Coconut flour is very dry.

What is the downside of coconut flour? ›

Coconut flour can cause bloating in some people.

It's super-fiber-rich, which can feed all manner of gut bacteria–the good and the bad. Over-fed good bacteria can create imbalances digestive imbalances too, believe it or not!

Does coconut flour spike insulin? ›

It also contains more fiber and protein than wheat flour. Coconut flour can also help you: Control blood sugar. Because of its lower glycemic index rating, using coconut flour in baked goods instead of wheat flour could help control blood sugar spikes.

What is the secret to baking with coconut flour? ›

A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs. To help you try this unique ingredient, we've rounded up eight of our best coconut flour recipes.

Is coconut flour good for baking cakes? ›

Coconut flour is naturally high in fiber and protein, so it's perfect for healthy baked desserts like this cake (and others on this list of 50 Healthy Desserts). It is also grain free and gluten free, making it an excellent resource for those with dietary restrictions, and it is Paleo diet approved too.

Which is better for baking almond or coconut flour? ›

Coconut flour has a slightly sweet and nutty flavor, with a hint of coconut aroma. It has a more absorbent texture and tends to create denser, moister baked goods compared to almond flour. Due to its absorbency, coconut flour often requires more liquid in recipes to prevent dryness.

Can you eat raw coconut flour? ›

You don't necessarily need to bake bulk coconut flour. You can eat it raw by adding it to smoothies. If you prefer to bake it, you can make chocolate coconut cupcakes with it or use it instead of regular flour in your favorite recipes.

What are the benefits of coconut flour? ›

Coconut flour is a gluten-free flour made solely from coconuts. It's high in fiber and is a good source of protein. Adding it to your diet may promote stable blood sugar, good digestion, and heart health. It may also support a healthy body weight when consumed as part of a nutritious, balanced diet.

Should you refrigerate coconut flour? ›

While you don't have to keep it refrigerated, it is recommended. Its shelf life can be anywhere between 12 to 18 months post-production. Good coconut flour gives off a pleasantly sweet and somewhat nutty aroma (so lovely!). You'll know it's gone bad if it smells sour, musty, or rubbery.

Does coconut flour go rancid? ›

Coconut flour can go bad if it's not stored properly. Due to its high nut oil content, it can become rancid once exposed to oxygen. To prevent this, store coconut flour in an airtight container in a cool, dark place.

What is the best use for coconut flour? ›

Coconut flour is made from coconut meat that's dried then ground into flour. It's a very light and “airy” flour, perfect for cakes, muffins, and breads.

What flours are Paleo friendly? ›

Popular (and delicious) paleo substitutes for wheat flour include almond flour, coconut flour and cassava flour.

Which flour is best for Paleo? ›

Almond flour has a sweet flavor and rich buttery texture. It's high-fat, high-protein, and fantastic for gluten-free baking. It's also wonderful for grain-free paleo baking, and incredible when it comes to making cookies, cakes, scones, and muffins.

What is a Paleo substitute for almond flour? ›

Almond flour is a more neutral-flavoured alternative. If you are allergic to nuts, try cassava flour instead. But you should be aware that if you are using these substitutes, measurements will vary because they are not as absorbent as coconut flour.

What is a Paleo substitute for oat flour? ›

Cassava Flour. Cassava is a root vegetable similar to a potato that can also be made into flour. This is a good sub for oat flour in baked goods because of its light, slightly grainy texture. Cassava is also naturally gluten-free and can be substituted 1:1 for oat flour.

References

Top Articles
Latest Posts
Article information

Author: Arielle Torp

Last Updated:

Views: 5621

Rating: 4 / 5 (61 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Arielle Torp

Birthday: 1997-09-20

Address: 87313 Erdman Vista, North Dustinborough, WA 37563

Phone: +97216742823598

Job: Central Technology Officer

Hobby: Taekwondo, Macrame, Foreign language learning, Kite flying, Cooking, Skiing, Computer programming

Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.