Gluten-free, grain-free coconut cupcake recipe made from 6 ingredients.
We had a dream about cupcakes.
They were rich, chewy with a melt-in-your mouth frosting dusted with sprinkles.
Then we woke up and they were real!
Vanilla cupcake recipe that is gluten, grain, and dairy free!
haha What? You don’t dream about cupcakes?
See how simple these vanilla grain-free cupcakes with stevia coconut butter frosting are to make.
One…two…three…six cute perfect cupcakes just calling your name.
Paleo vanilla cupcakes that are made from just 6 ingredients and only 8 grams of sugar per cupcake!
Not bad considering an average cupcake has about 25 – 30 grams of sugar!!! YIKES
You can truly enjoy these cupcakes a bit more guilt-free.
But do remember a cupcake is a cupcake no matter what it is made out of.
a must optional.
We enjoyed these cupcakes while down in FL for Lori’s baby shower. And everyone loved them!!!
They were…dare we say…hotter than our famous raw chocolate truffles from Purely Classic Recipes.
Vanilla cupcakes (gluten, grain, & dairy-free)
A healthy simple vanilla cupcake recipe made from 6 ingredients. Gluten-free, dairy-free, grain-free cupcakes with a coconut butter stevia frosting. If you are looking for the best cupcake recipe this one is it!
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: makes 6 cupcakes 1x
- 1/4 cup + 2 tablespoons coconut flour (1 1/2 oz)
- 1/4 cup nut meal (we used cashews and macadamia nuts) (1 oz)
- 3 eggs
- 1/4 teaspoon baking powder
- 1/4 cup maple syrup (or coconut nectar or honey) (3 oz)
- 1/4 cup coconut oil, liquid (2 oz)
- 1 tsp vanilla extract (optional)
- 1/3 cup coconut butter, softened
- few drops of stevia or 1-3 tablespoons sweetener of choice
- 3–4 tablespoons coconut milk or cream (Use full-fat canned coconut milk or cream)
- Preheat oven to 350 degrees. Line 6 cupcakes in cupcake pan.
- Place all ingredients into a Vitamix.
- Blend until smooth.
- Scoop out into cupcake liners.
- Bake for 16-18 minutes or until toothpick comes out clean.
- While cupcakes cool make frosting.
- Place coconut butter and stevia into a bowl or measuring cup.
- Add in coconut milk one tablespoon at a time. May need more or less.
- Stir until well combined.
- Adjust sweetness to taste.
- Spread frosting onto cupcakes.
- Top with sprinkles if desired.
Hurry, head to the kitchen now and make these grain-free vanilla cupcakes and frost with a rich no sugar frosting!
It will be love at first bite 🙂
If I’m not too exhausted by the time I get home from work tonight, I’m totally trying these out; otherwise, I’ll be making them on the weekend. They sound amazing and I’m SO excited to give them a try!!! I’m kind of cupcake obsessed! 🙂
Holly let us know how you like them!
I think vanilla extract/bean would be a crucial ingredient in vanilla cupcakes… is this missing on purpose?
Heather it is “vanilla” in terms that it is not chocolate. You can add vanilla extract if you would like.
These look delicious! I can never get my cupcakes to be nice and round like that. They are always flat and not so pretty. I love the idea of using coconut butter as frosting. LOVE me some coconut butter 🙂
Coconut butter is the best!
these look great! yummm. I’m normally a chocolate gal but do crave my vanilla treats as well.
do you think you could use all coconut flour to keep nut-free?
thanks so much, girls!!
You could try using all coconut flour, you might have to add one more egg in. Or you could use sunflower or pumpkin seed meal. Oh yes we love our chocolate but a good vanilla treat is nice!
You know, this might be showing my age here… but I can recall when the only things dieters had to eat were things that tasted like sawdust. Rice cakes were the rage, and people brought them by the sleeve to work to munch on, looking for all the world like an unhappy animal out to pasture. Anything that was diet was tasteless, and was also hard to find. Unless you were eating raw vegetables, and being exceedingly good about your water intake, there wasn’t a lot of input that would impact what you ate. This was particularly true when the internet wasn’t quite such a massive beast, and information was harder to access. Now, look!! We have blogs like this one where people are wonderful enough to share healthy foods with us, that are disguised as treats and taste just as divine. I’m very glad to live in the world of today, when eating food that is good for us, still tastes like heaven. 🙂
Why are you guys such geniuses in the kitchen?! Haha yummy! Can’t wait until I’ve got a little time to try these…
One question though- for the coconut milk for the the frosting, are we using the cream from the top post-fridge, or the whole thing all mixed together? Thanks in advance ladies:)
We suggest using just the coconut cream from the top post-fridge or a coconut creamer. And thank you 🙂
This looks so good and easy! It will be going on my to make list!!
Let us know how you like it Nichole.
Yum! I need something fun, like cupcakes, in my kitchen this weekend. Love the ingredient list!
Enjoy the cupcakes Michelle.
Every year, it’s always a big decision about what I’m going to choose for my birthday “cake”. I think I found it!!! 😀 Thanks so much for this terrific looking recipe! 🙂
These look great! Looking for a grain free low sugar recipe to make a small cake and cupcakes for my little one’s 2nd birthday next week. This may be the winner! Going to test them out tomorrow. I love coconut butter, and all things coconut really. 🙂 thank you!!!
Awesome Heather enjoy the cupcakes 😉
thanks for sharing this information with us 🙂
Been eating 100% clean for over a month now & ive been searching for the PERFECT bday treat! This is definitely the winner! Thanks for sharing 🙂
glad you like it Laura!
hi! just wanted to know if the frosting holds up okay or if the coconut milk makes it thin out even in the fridge?
It holds up pretty good.
Can you do a flax egg? Or egg whites?
You can always try.