There is nothing better than a delicious vanilla cupcake. There really isn’t. Except for a Paleo Vanilla Cupcake recipe that you can sink your teeth into easily! With the whole family trying to eat better, Paleo can help remove processed foods. Even in your favorite recipes!

See how to make these and the ingredients below:

Paleo Vanilla Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 45 mins
  • Cupcakes:
  • ½ cup Almond Four
  • ½ cup Coconut Flour
  • ¼ cup Tapioca Flour or Arrowroot Flour
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Pure, Grade A Maple Syrup
  • ½ cup Ghee or 1 Stick Butter, Melted
  • 1 tablespoon Pure Vanilla Extract
  • 4 Eggs, room temperature
  • Frosting:
  • Use Whipped Coconut Cream to keep this recipe paleo or use this simple buttercream frosting:
  • 3 cup Powdered Sugar
  • ⅓ cup Ghee
  • 2 teaspoons Pure Vanilla Extract
  • 1-2 tablespoons Dairy-Free Milk of choice
  • 1-2 teaspoons Beet Juice, adjust to taste (optional)
  1. Preheat over to 350* F.
  2. In small bowl combine the dry ingredients (almond flour, coconut flour, tapioca flour, baking soad, and salt)
  3. Add the maple syrup, melted butter or ghee, and vanilla extract to the bowl and mix well.
  4. Then, add the eggs and mix well
  5. Spoon the batter into cupcake pan lined with paper cups, parchment cup liners workwell. *See notes if using a cake pan.
  6. Bake at 350* for 15-20 minutes or until toothpick inserted into center comes out clean. Allow the cupcakes to cool.
  7. Use the whipped coconut cream as frosting to keep this recipe paleo, or make this simple buttercream frosting.
  8. Combine the sugar, ghee and vanilla extract into the bowl of a standard mixer and mix on low speed. Add the dairy free milk and beet juice to the bowl slowly and continue to mix on low speed. If the frosting is not spreadable, add more milk. If the frosting is too thin, add some powdered sugar. Keep remaining frosting in the fridge for up to a week.
  9. Notes:
  10. If you are using a cake pan, instead of a cupcake pan, then increase the bake time to 30  minutes.
  11. Cupcake Nutrients:
  12. Calories: 173
  13. Total Fat: 10.7 g
  14. Cholesterol: 137.3 mg
  15. Sodium: 305.2 mg
  16. Total Carbohydrates: 11.8 g
  17. Sugars: 2.5 g
  18. Protein: 6 g
  19. Calcium: 2.4 %
  20. Iron: 10.8 %
  21. Potassium: 46.3 mg
  22. Buttercream Frosting Nutrients
  23. Calories: 0
  24. Total Fat: 0 g
  25. Choleseterol: 0 g
  26. Sodium: 0 g
  27. Total Carbohydrates: 0 g
  28. Sugars: 0 g
  29. Protein: 0 g
  30. Calcium: 0 %
  31. Iron: 0 %
  32. Potassium: 0 mg