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!
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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.
Elana says
Thanks for your comment Donna! So glad to hear that this is your go-to cupcake recipe :-)
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.
LL says
Tropical traditions is also sustainably sourced.
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!
audrey says
just use butter in place of shortening
it works perfectly and its what i always use
Mk says
What about ghee? Can I use ghee instead?
Elana says
Hi MK, thanks for your comment. I haven’t tried that so not sure if it will work, if you do please let us know how it goes.
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!!
Elana says
So glad these were yummy Mrs. Claude!
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. :-)
Elana says
Laurie, so glad to hear this was AWESOME!
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.
Elana says
Amber, here’s a link to my Paleo Vanilla Birthday Cake recipe for you:
https://elanaspantry.com/paleo-vanilla-birthday-cake/
Enjoy!
Elana
Amber says
To make a cake would I need to double this recipe? Or triple?
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.
Georgie Eliza Charette says
can you freeze these?
Elana says
Georgia, I haven’t tried that so not sure :-)
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.
Thanks
audrey says
truvia in place of honey
do just a slight bit less truvia unless you like it nice and sweet!
Tracy says
Can you use regular red palm oil or coconut oil in place of the shortening?
Elana says
Tracy, I haven’t tried that so not sure :-)