Paleo Vanilla Cupcakes

Paleo Vanilla Cupcakes

My Paleo Vanilla Cupcakes are an all-time fan favorite. That’s because they taste incredible and they’re super easy to make! This easy paleo dessert recipe is made with only 7 ingredients. To throw these together all you need is coconut flour, eggs, palm shortening, honey, vanilla, salt, and baking soda. Given that the entire batch of cupcakes contains only 2 tablespoons of honey, they’re also a fantastic low-carb cupcake recipe. If you’ve been wondering how to make vanilla cupcakes, then this easy gluten-free cupcake recipe is your answer!

Paleo Vanilla Cupcakes are perfect for your birthday celebrations. They’re gluten-free, grain-free, dairy-free, and best of all since they’re made with coconut flour, they’re a nut-free paleo cupcake. Yes, for all of you nut-free folks, this is the perfect nut-free dessert. If you are looking for more nut-free recipes, don’t miss out on my Nut-Free Recipes page.

Frost these incredible Paleo Vanilla Cupcakes with my easy Paleo Chocolate Frosting recipe for your paleo birthday celebrations. I hope you enjoy these Paleo Vanilla Cupcakes as much as we do. They’re quite a treat.

Print Recipe
Paleo Vanilla Cupcakes
  1. In a food processor, combine coconut flour, salt, and baking soda
  2. Pulse in eggs, shortening, honey, and vanilla
  3. Line a cupcake pan with 6 paper liners and divide batter between each
  4. Bake at 350° for 20-24 minutes
  5. Cool for 1 hour
  6. Frost with Paleo Chocolate Frosting
  7. Serve

I haven’t tried making this recipe without eggs, so not sure if that will work. If you are on an egg-free diet, check out my Egg-Free Recipes page.

In terms of other substitution questions regarding this recipe, I wish I had a crystal ball and could predict which substitutions would work and which wouldn’t. Unfortunately, I haven’t yet found such a thing! If I did it would save me the 10 rounds or so I do of testing every recipe on this website. The only way I get an answer to a substitution question is to test it. So go for it guys. Test out your substitutions, and after you do, leave a comment so that others can learn from you in this incredible Elana’s Pantry community.

Here are some of my other nut-free paleo dessert recipes for you!


  1. CC says


    I made your chocolate cake with marshmallow frosting from the Gluten Free Almond Flour Cookbook. The flavor is great…but the frosting is super soft – almost runny. The consistency is like whipped cream that has been sitting out. It just fell off the cake. I can’t find the marshmallow frosting recipe here on the site. Can you please give me a tip as to what I might do differently next time to avoid this?



    • Elana says

      Hi CC, thanks for your comment! The Marshmallow Frosting recipe is exclusive to my book, as most of the recipes in my cookbooks are. Your results would indicate that the egg whites were not whipped to stiff peaks :-)

  2. Maria says

    I’ve seen the question posed a few times about whether these can be frozen successfully, but haven’t seen any response. Curious if anyone has frozen them yet and can recommend. Am desperate for an option for my son to have at daycare. Thanks in advance.

    • Elana says

      Maria, I’m so sorry I haven’t tried that and cannot provide you with the answer! Everything in my house gets eaten so quickly with the gaggle of teenagers that hang out here, that sometimes it is a challenge to take photos before the food is gone! If you are in a pinch you might try freezing 1 cupcake to see if it works. If you do please stop back by and let us know how it goes :-)

  3. ali says

    for my birthday I am going to try these
    do you think it would work if I solidified up the coconut oil a little in the fridge before I put it in here??

    I cannot stomach palm oil well or dairy for that matter and really just want a good birthday free of gastrointestinal distress.

    • Amy Geyer says

      I tried these tonight using coconut oil. My mistake was that I used cold eggs after putting the coconut oil into the flour mixture. The flour and coconut oil turned hard and eventually after I had everything together in the mixer it was lumpy. I baked them anyway and they have a great flavor. A little more eggy then probably normal because the flour didn’t absorb the eggs right due to being clumped with the oil. Definitely going to try again with room temp eggs or maybe flax eggs since I want to get away from eggs also. I also substituted organic no sugar added apple sauce for the honey because I am on a no sugar diet. Over all I like them and I will try again another day. Thank you for the recipe. Healthy treats for the win.

  4. Amanda says

    Made these tonight! Delicious! I topped them with a vanilla buttercream I whipped up…4 oz grass fed butter, 1/2 c. palm shortening, 1.5 oz honey, and 1/2 c. coconut cream. Thanks for the inspiration!

  5. Amanda says

    I subbed 4 tbs of grass fed butter in place of the shortening, and only got enough batter for 4 cupcakes exactly (which were delicious!). Was my lack of batter due to the substitution? Anyone else use butter and fall short?

    • Elana says

      Amanda, I would not imagine that this substitution would shrink your yield. Next time you make the cupcakes, you may want to use a 1/4 cup measuring cup to scoop out the batter, and level it with a knife each time you scoop :-)

  6. Kristie Burchit says

    We substituted Kerry gold butter for shortening and honey we substituted Coconut nectar. Turned out nicely.

    Looking for a sugar free option for chocolate frosting if anyone has ideas please let me know. Thank you!

  7. Ana says

    Can anybody tell me what the consistency should be prior to baking? Should it be like a regular cake made with wheat flour?

    Mine turned out to be very liquid. The butter and the rest didn’t mix well (didn’t have palm shortening). After baking they were greasy on the bottom, where there was also a bubble of air.

    Taste was good though, just need to figure out how to make it more “caky”

    Cannot compare coconut flour brands, since I do not live in the US…

    • Elana says

      Hi Ana, thanks for sharing your concerns. Here’s a link to the brands of coconut flour that work in my recipes, they are all available online and you can have them shipped to you:

      That might be the issue with these not turning out cakey enough. It could also be that you used butter instead of palm shortening. Hopefully, with these tips you will enjoy the cupcakes more in the future.


  8. Karen says

    I have been Paleo for a couple of years and I have to say these are the best cupcakes w/Chocolate frosting I have EVER made! They were light and so good even my son liked them and he doesn’t like when I cook healthy treats. Thank you so much for creating this recipe!

    • Jen says

      This is very good recipe, easy simple, will definately use again. Made a Classic, dense and moist vanilla cake. I also added heaping tblspoon of pureed soaked apricots along with 1 tblspn of raw sugar instead of 2 tblspns honey and it came out fabulous. Very happy.

  9. Donna says

    This is my go-to cupcake recipe when I need to make cupcakes. They have amazing flavor and texture and they always get eaten up at my kids’ birthday parties.

  10. Natasha says

    I don’t use palm because of its environmental impact (as in deforestation and loss of jungle habitat!).Let’s use something other than palm shortening.

    • S says

      Spectrum Palm Shortening is widely available, and it is made from sustainably harvested palm oil. I believe it says so right on the package.

  11. Jean says

    Can Palm Oil and Palm Shortening be interchangeable? I cannot find Palm Shortening anywhere!
    I am going to try to use coconut oil instead, however, the amount needed is that solid or liquid form?
    Sorry, I am new to Paleo baking!

  12. Mrsclaude says

    Just made these today! They are excellent. I used coconut oil instead of shortening and they’re moist and delicious. I topped with SO coconut whipped cream…yummy!!

  13. Laurie says

    I am always looking for good recipes to make that I can put into my daughters lunch box. This one is a winner. I have made it twice. Adapting it both times as her school does not allow icing covered treats.
    The first time I made it, I added organic freeze dried strawberry pieces. The second time (today), I used Enjoy Life mini dark chocolate chips(yes, I know that chocolate chips aren’t paleo). AWESOME both times. I also added a tablespoon of full fat coconut milk to get the right consistency.
    Baked them for 20 minutes in a paper lined mini muffin pan (made about 14). They are absolutely wonderful and my daughter loves them. They even passed my anti-paleo husbands taste test. :-)

  14. Amber says

    To make a cake would I need to double this recipe? Or triple?
    I love these cupcakes but my son wants a cake for his birthday.

    • Kaila says

      You would need to quadruple. To make 1 round layer I needed to double. I’m quadrupling tomorrow for a birthday cake. It does cook and turn out well as a cake though.

  15. Dianna says

    Has anyone made these sugar free, like with stevia, erythritol, xylitol, sucralose, Truvia or something like that. I need to make these sweet like a “real sugar cupcake” and was wondering how much sugar free sweetener to use.

  16. Natalie Zodda says

    I made these today. I doubled the recipe. Not sure why, but they really didn’t taste like anything. With all the vanilla, I was really surprised. I used Nutiva brand coconut flour. Any info on this brand?

  17. Titus2Homemaker says

    Coconut is NOT a tree nut. If someone is allergic to both, it’s because he’s allergic to BOTH, not because they’re in the same category.

    “*The American College of Allergy, Asthma & Immunology (ACAAI) states: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.””

  18. Jessica says

    I just made these again and they came out even better then the last time! huge success. they didn’t even get to cool all the way before they were gobbled up! thanks!

  19. Nancy says

    I just made these and they deflated liKe a soufflé as soon as I removed them from the oven. Followed the recipe exactly. Any ideas what went wrong?

  20. Jessica says

    Mine came out really egg-y tasting.. not sure if thats to be expected??
    I was sad, I wanted them SO badly.. so I made your chocolate torte instead.
    It’s my fav! I make it quite often. doesn’t taste eggy either. :)

    • Jessica says

      Update!! after cooling them completely and in the fridge till the next day… I tried them again..and they were excellent the next day. They didn’t taste super eggy and I really enjoyed them! thx!

  21. Jessica O says

    Anyone try making these in cake form and if so did you make any alterations for it? Looking for a cake for my daughter’s 4 year old birthday.

  22. Krp Diem says

    Elana! I am so glad I found your site. Now, I made this recipe again but this time added a bunch of things because I think this is a perfect base cupcake/muffin recipe.
    I doubled your original recipe and added:
    2 cups shredded zucchini
    1 cup rehydrated craisins
    Instead of 2 tbsp vanilla I did 1 tbsp orange extract, 1 vanilla.

    Love your ideas and simplicity, thanks again!

  23. Krp Diem says

    Wonderful!!! My very first grain free cupcake! Once I saw someone post that coconut oil was a good sub for the shortening, I stopped reading, got up, and whipped them up. Very very moist. I can’t believe I can have a sweet treat that is healthy. Thanks so much Elana! I agree with the other posters, minimal ingredients are the way to go. I never would have gotten up to make this recipe if it had a ton of stuff that I didn’t have in my pantry.

  24. Michelle says

    I did try making these with flax eggs and they did not rise well and were somewhat gummy. I made a triple batch with butter instead of the palm shortening and they made a delicious 12 generous cupcakes. Thanks for the great recipe! :)

  25. Tamera says

    Elana, I have recently been eating paleo a good bit,(and look up recipes often! ) and let me just say I love your recipes the most! I always click your link first and out of all of the different ones with cookbooks out there yours would be the one i believe i would buy first. (As a matter Of fact i am seriously considering doing so) Because your recipes are always easy, ( fewest ingredients, therefore fewest fuss) usually always turn out wonderful, healthy, and best of all taste great! May God richly bless you for all you are doing to help others eat well.

  26. angela says

    can i omit the shortening, or what can i use instead i dont have butter because that was my second option thank you, also instead of honey can i use stevia? im making for a low carber…

  27. Dani says

    Hello! Just curious if this recipe would work as a layer cake? I love cupcakes but sometimes a good old fashioned layer cake is the ticket :) Has anyone tried it, and if so how long did you bake? Standard 35-40ish mins?

  28. Tanya says

    I can’t wait to try this cupcake recipe. Elana, thank you for sharing. Would these freeze well? If so, any recommendations.

  29. Jessica says

    I just made these so I could make strawberry shortcake for the 4 th of July!! My daughter and I cut each cupcake into 8ths and put them inside a clear cup…layered stawberries on top with a little cocunut sugar. Last but not least we made some homemade whipped cream for the last layer and a few blue sprinkles to be festive…we didn’t have blueberries or I would have used that instead. Tasted wonderful!

  30. Kendel says

    I made the cupcakes and used softened butter in place of the shortening. They came out great, but they stuck to the paper. Any suggestions for next time?

  31. Jennifer says

    For those of you who substituted coconut oil instead of shortening, did you melt the oil and how much did you use?

  32. Amanda says

    I just made these with a few substitutions, and they were amazing! I used butter instead of shortening, baking powder instead of baking soda (because that’s all I had), and xylitol with 2tbsp water instead of honey. They came out so tasty! Thank you!

  33. Sarah says

    I made these, they smell amazing, but they totally fell in on themselves like a souffle, anyone else encounter this?

  34. says

    If it has coconut, it is NOT nut free. Coconut is a tree nut. Just wanted to clarify because coconut will kill my friend with a tree nut allergy, so you might want to modify your comment at the beginning about nut free. I have never used potato flour, is it similar?

  35. laura says

    Hi Elana! thanks sooo much for you amazing recipes! love them all! as for egg free recipes, i have recently found that replacing the egg whites can be done easily by replacing 1egg white with 1 table spoon of chia seed in half a glass of water left to rest and expand for 10min. then add in food processor with the rest and the seeds will soon disappear, i leave the egg yolk . voila! tastes the same. but maybe you already knew this in any case your recipes are truly a gift for a new gluten free household ! xxxx laura from Paris france

  36. Jennie says

    Quick question! The markings are super small on my computer–do they read EIGHTH of a teaspoon or THIRD of a teaspoon? LOL thanks!

  37. Ariaun says

    I’m looking for a recipe for my son’s birthday and these look great! The cupcake in the picture looks really small, though. Is it a regular-sized cupcake or a mini?

  38. lauren says

    I’m making these tomorrow for my daughter to bring in to school Monday so she’s not left out of a school party. My only question is do you know if they freeze ok? I’d love to keep a few on hand for last minute parties. Anyone try?

  39. Wendy says

    I just made these cupcakes for my son’s birthday and they were a huge hit! All his “normal” friends scarfed them down without hesitation. And anyone who has made gluten free, dairy free, low sugar stuff knows that look kids give when they think something tastes gross and the heartbreak that comes with throwing away expensive ingredient cupcakes with only one bite out of them…

    I made them exactly as the recipe called over the weekend. Then for his birthday party, I subbed half of a large banana for one of the eggs, and added Enjoy Life chocolate chips, then topped them with the paleo chocolate frosting. They were superb. Very moist, great crumb, and just delicious.

    Thank you Elana for making my celiac, dairy allergic son feel normal.

  40. Melanie Humphries-Connolly says

    Ok so I went and purchased coconut flour in a packet and guess what? It worked!!! i guess my homemade wasn’t quite the right texture. I had a problem with the sticking onto paper, any suggestions?

  41. Melanie says

    Can anyone help with why I get an egg texture at bottom of cupcake, like there is a separation when baking? I am using my own homemade coconut flour and wondering if its not ground enough?

  42. says

    I just had total success with these. Thank you!!! I used coconut oil in place of shortening with fabulous results. I topped the cupcakes with a date sweetened chocolate frosting as another reader suggested. Absolutely delicious. Elana, you are brilliant.

    • Melanie Humphries-Connolly says

      Hi did you melt the oil first? we too used coconut oil melted it first but interested to know what others did?

  43. melanie says

    Help, I have made these twice and both times get a separation of ingredients when baking resulting in a half egg and half baked cupcake, what am I doing wrong? I am using coconut pulp from leftover coconut milk (homemade) and the coconut flour is still quite coarse could this be the problem?

    • Wendy says

      I think you have to use actual coconut flour. It needs to have time to absorb the liquid. Definitely don’t use leftover pulp. It’s not absorbent enough. You could also replace one of the eggs with half of a very ripe banana. Make sure you do it in the food processor. Hope that helps. I’ve made every baking mistake possible!

  44. Piper says

    I substituted flax eggs and they came out really nice! I little crumbly but with no egg binder I have no complaints. The frosting is amazing

  45. Sam says

    What can I use instead of shortening? I don’t have access to the one you use and as I’m in the UK not sure of the equivalent.

  46. says

    Made these today and WOW, they are so delish!!! I also made the chocolate frosting, but used 1/2 tbsp vanilla extract and 1/2 tbsp orange extract to give it a different flavor and these cupcakes rocked!!! I used butter-flavored shortening and they were fantastic!

  47. says

    these are amazing! just made them, doubled up the ingredients to make 12 and only kept 2 tbsp honey in so less sweet and they are delicious! Just perfectly sweet enough with half the honey (us Europeans think USA recipes are really over sweet and sickly; no offence just our taste buds! :P) and I used real vanilla instead of extract and I skipped the icing because i don’t have chocolate in the house lol but loved these with a cuppa tea! fabulous recipe thank you so much! I love that the ingredients are few and recognizable! no xanthan gum or other strange stuff going on and they rise so well and are soft and light! Yey! :D

  48. jen says

    If you can have flaxseed or potato, you can add that to help it rise (without eggs). I realize it may not be paleo though.

    • Melanie Humphries-Connolly says

      Apple Syrup (organic) worked just as well as honey. We made first batch with honey (sweet and browned quickly) 2nd batch was with the syrup. Unfortunately both times I have had a separation of ingredients during baking with an eggy bottom, hoping someone can help?

  49. Lisen says

    What is Paleo chocolate frosting? Sounds like something readymade and processed…..? In the UK by the way. Thank you!!!

  50. Courtney says

    Made these tonight with a few changes. I used duck eggs instead of chicken eggs and duck fat instead of the shortening. Yummy! Thanks!!

  51. says

    Delicious recipe!! Cupcakes were not as dense as other gluten-free recipes; Elana’s version is my favorite by far. I used coconut butter instead of shortening and iced the cupcakes with vanilla frosting (simple concoction of butter, confectioner’s sugar, vanilla, & milk). Cupcakes were on the smaller side as coconut flour does not rise, and not too sweet but that was fine – and preferable – because the icing took care of the sweetness. Cupcakes were a huge hit with my family even though they’re not gluten-free (only I am). I will definitely be making this again and highly recommend Elana’s recipe! I plan to try her other recipes as well…

  52. jen dolan says

    besides how delicious your food is, i have to say that my next favorite thing about your recipes are the fact that (generally)they are short, concise and not many ingredients.

  53. Kristen says

    We’re celebrating my nephew’s birthday this weekend and my mom and I are the only ones who are GF, so I’m going to whip up a small batch of cupcakes so we can enjoy one too! Can’t wait to try them!

  54. Naomi says

    I made these with the pulp left over from making coconut milk and substituted almond extract for vanilla. Amazing! I made 24 cupcakes, and my kids devoured half of them before I could even icing them! Thanks Elana!

  55. says

    I am so excited to find this website! I love how simple the recipes are, without five kinds of flour and two gums. I’ve made a couple recipes that turned out great, but I just made these and when I took them out of the oven they all fell and taste very eggy. has this happened to anyone else? any ideas what might have happened? I don’t have a food processor so I used a whisk instead- maybe this was my problem?

  56. Lindsay says

    Made these today. Used butter instead of shortening. I think I needed another egg and a few minutes less in the oven but they were ok. I will definitely make them again though. And my favorite icing is the rawitarian raw chocolate icing. It’s just dates, cocoa powder, water and coconut oil and very delicious.

  57. Susan says

    For those of you asking about using almond flour instead of coconut flour- it would be a completely different recipe. Coconut flour needs A LOT of liquid, it just absorbs it like crazy. So if you used a different kind of flour it would probably be a liquidy mess.
    Otherwise I have not made a recipe by Elana that I did not like. They all come out terrific! If you can’t use coconut flour try making the almond flour muffins, they are yummy!

  58. shirley says

    I have been grain free for 7 months so I was delighted when I got Paleo Cooking from Elana’s Pantry. This has given me so much freedom to have some baked goods but almost everything has eggs. I am not able to eat eggs. Could you give us a few recipes without eggs, or a substitute that will work in baked goods?
    Otherwise I love you recipes and thank you for the time you take to write them.

    • Ann BECK says

      If you are allergic to chicken eggs, have you tried duck eggs? Many people can tolerate those even if they cannot do chicken eggs. Available at the farmers market in San Francisco….maybe elswhere, too.

      • Mj says

        You can use applesauce instead of eggs too, don’t know the amount but you can probably find it somewhere on the internet. I don’t use eggs anymore in my baking goods either. Good luck

    • Carman says

      If you google how to sub eggs, lots will come up. Can’t remember the quantity but I know banana, avocado, apple sauce, flax/chia with water can all sub eggs. I had even come across a egg replacer made with tapioca starch, potato starch and baking powder. Hope this helps

    • Bethany says

      A great substite for eggs is flax seed.

      1 tablespoon whole golden flaxseeds
      4 tablespoons water (or other liquid)

      Let it sit for a few minutes and it’s becomes the goopy consistency of eggs. 1 egg = 1tbs flaxseed

    • JY says

      Not a good substitute due to consistency. Also, agave spikes the blood sugar way more than honey. Google it or better yet. Go to and search for agave. Eye opening.

  59. Michele says

    I would love to make these and wondering if anybody has tried to substitute the (out) coconut floor with (in )almond floor.

  60. Beatrice Schlunger says

    A lot of your recipes use coconut flour or milk. I cannot tolerate coconut so it leaves me not able to use a lot of what look like wonderful recipes! Is there a way to substitute?

  61. Faith says

    Made these literally 5 minutes after the email showed up in my inbox! Haven’t eaten one yet or had a chance to frost them, but the husband ate one while they were still warm and gave it a thumbs up!

  62. GVR says


    I recently made Elana’s Peanut Butter & Jelly cookies and substituted butter for the vegan shortening with great results. If using butter isn’t an issue for you, then I think it might be worth trying.


  63. Rita says

    Hello! Any replacement for the vegan shortening? Thanks! I live in Dubai and can´t find those things here! Ordering will take to long and I really want to try this! Thanks again.

    • Sandra says

      Here is some great information for using a substitute for shortening. Generally, you can use butter or margarine in place of shortening, but making this substitution may slightly alter the texture of baked goods.

      Shortening is 100 percent fat, but butter and margarine are composed of about 85 percent fat and 15 percent water. Though this additional liquid may change the consistency of the sweets you bake, butter and margarine’s rich, pleasing flavors and texture usually outweigh the disadvantages.

      Cookies made with butter or margarine may be softer and spread out a little more. In cakes and breads, the substitution is rarely noticeable. Pie crust made with butter or margarine not be as flaky as one made with shortening.

  64. says

    I love the fact that your cupcakes use lots of eggs. Our hens are laying like crazy right now, and I need all the egg-heavy recipes I can get! :)

  65. Valerie Mrak says

    The recipe instruction say use a 12-muffin tin. But the yield is 6 cupcakes. So is this recipe designed to make 6 or to make 12 cupcakes?

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!