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.
Paleo Vanilla Cupcakes
Ingredients
- ¼ cup coconut flour
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 3 large eggs
- ¼ cup palm shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
Instructions
- In a food processor, combine coconut flour, salt, and baking soda
- Pulse in eggs, shortening, honey, and vanilla
- Divide batter between 6 cups in a paper lined muffin pan
- Bake at 350°F for 20-24 minutes
- Cool for 1 hour
- Frost with Paleo Chocolate Frosting
- Serve
Equipment
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!
Michele says
I would love to make these and wondering if anybody has tried to substitute the (out) coconut floor with (in )almond floor.
Mary says
Can I substitute coconut oil for shortening ?
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?
Elana says
Beatrice, here’s a link to my Almond Flour Recipes page for you:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Miri says
These look AMAZING! I cannot wait to try this out. :D Thank you!!!
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!
GVR says
Rita,
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.
GVR
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.
Leigh says
Wondering if butter can be subbed for the shortening, hoping another commenter will answer!
Elizabeth says
We always use butter instead of shortening.
Rebecca says
Rita-I live in Abu Dhabi, and here they sell Crisco in Lulu markets. That should work for you!
Marci Wyzdyx says
Try coconut oil; at room temperature, it is solid like shortening.
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.
dep31 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! :)
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?
Valerie Mrak says
oops…reading 2 different recipes. Sorry!
Crista says
i like :)