Gluten Free, Paleo Friendly, Delicious, Vanilla Cupcakes

Picture of Gluten Free, Paleo Friendly, Delicious, Vanilla Cupcakes
I love to eat.  I really, really love to eat.  But sometimes, stuffing my face 15 hours out of the day with foods I shouldn't be eating comes with a price.  And that price is measured in inches.  Inches around my waist.  And sometimes in chins.  So to remedy this, I "get right" and switch to a gluten free or paleo diet.  It goes great with my CrossFit routine, but I have to say, sometimes, homegirl just wants to eat 1, 2, 13 cupcakes. 

So I dug around and found a few great recipes on gluten free, paleo friendly vanilla cupcakes. This here is my ultimate favorite and can be made with one of two frostings; a fruit preserve or a decadent chocolate frosting!
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Step 1: Ingredients

Picture of Ingredients
1/2 cup sifted coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
6 eggs
1/2 cup of grapeseed oil  (you can also use coconut oil if its virgin)
1/2 cup of agave nectar (you can also substitute with honey)
1tbs vanilla extract

Chocolate Frosting:
1 cup of dark chocolate.  I tried to use 75% cacao or higher, but only had this 60% one laying around, so I used that
1/2 cup grapeseed oil
2 tbs agave nectar
1 tbs vanilla extract
pinch sea salt

Step 2: Time to make cupcakes!

Picture of Time to make cupcakes!
Preheat oven to 350F

In a medium bowl, combine coconut flour, salt and baking soda

In a small bowl, blend together eggs, grapeseed oil, agave and vanilla

Mix wet ingredients into dry and blend with a mixer or hand blender until smooth

*The cupcakes don't rise a whole bunch, so you wan to fill them a little more than 2/3 of the way when using muffin tins or liners.

Step 3: Bake 'em

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Bake cupcakes for 20 min.

I used a mini muffin tin so I set the timer for 15 min and just kept a close eye on them.

Step 4: Frosting Time!

Picture of Frosting Time!
Chop dark chocolate up and place into a small saucepan

Pour out half cup of grapeseed oil and mix with chocolate in saucepan

Heat over low heat until melted and blended

Stir in agave, vanilla and salt
how many does it make?
WearJDV3 years ago
These look great! Thanks
I'm going to try these this weekend! Just to double check...is it really just 1/2 cup coconut flour? That seems low given the amount of wet ingredients, but would be great since coconut flour is more expensive. Thanks!
angelabchua (author)  annahowardshaw3 years ago
Yup! Only 1/2 cup of coconut flour.
this is cool, im so going to make these and its perfect cuz i cant have gluten
frenzy3 years ago
He liked um:
angelabchua (author)  frenzy3 years ago
he went from sad keanu, to hungry keanu, to happy keanu.
rachl0093 years ago
these look awesome! how many bars (or total oz) of the ghirardelli chocolate did you use for 1 cup?
angelabchua (author)  rachl0093 years ago
I used the chocolate bar in the photo which is a 4oz bar, and I used the whole thing. It came out to roughly a cup
zazenergy3 years ago
Wow! These look delicious. I don't have any coconut flour on hand -- do you think I could also try almond flour?
angelabchua (author)  zazenergy3 years ago
Totally. I bet you could also go with almond extract for a nutty flavored cupcake!