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!
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.
Elana says
That’s the name of the game Jen! Short concise recipes with as few ingredients as possible :-)
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!
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!
rachel says
did you dehydrate the coconut?
Carey Huyser says
Can’t wait to try these, and as with just about ALL of your recipes, I plan to double it! :) Thanks!
Anna 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?
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.
Tammy says
Hi Lyndsey – what is your frosting recipe. Sounds like perfect ingredients.
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!
Janelle says
Can’t wait to try these!
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
dannah says
wondering if anybody has subbed agave for honey– thanks
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 Mercola.com and search for agave. Eye opening.
shelly says
I haven’t in this recipe but often use agave instead of honey.