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!
Beth 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!
Charlemagne Prokopyshyn 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
Sheila says
These look delicious! And great for school lunches – thanks for sharing :)
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.
Susan says
These look wonderful. However, we don’t eat honey. If I substitute with Stevia, how much would I use?
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?
Lisen says
What is Paleo chocolate frosting? Sounds like something readymade and processed…..? In the UK by the way. Thank you!!!
Elana says
Lisen, It’s a recipe that I created. Here you go:
https://elanaspantry.com/paleo-chocolate-frosting/
Enjoy!
Elana
Alyssa says
Can i use organic ghee instead of the shortening? Man, these look scrumptious!
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!!
Jessica 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…
The Wooden Spoon says
I love the ingredients in this. Thank you!