These cupcakes are an incredible treat that will knock your socks off! These grain-free cupcakes are so spectacular, fluffy, light, and moist! You would never know they were gluten-free because the texture is similar to traditional cupcakes! You can enjoy these delicious cupcakes guilt-free because the cupcakes and icing are made from all whole ingredients and no refined sugars. Try this delicious recipe. You will be happy you did!
These gluten-free cupcakes are SO GOOD it should be a crime! And honestly, as addicting they are they really could be! But no matter how many of these amazing cupcakes you decide to eat, there is no reason to feel guilty because these delectable bites are refined sugar-free and gluten-free!
You would never believe it if I told you, but these cupcakes are made with WHOLE, REAL food; no artificial sweeteners, sugars, dyes, or preservatives! Instead, they are packed with protein and healthy fats. These cupcakes are completely Paleo and so easy to make from scratch.
So, why gluten-free you may be asking?
Over this summer I completed the Whole30 diet and learned after reintroducing grains to my diet that my body has a strong affliction to gluten. I had a hunch prior to the diet but was not sure. I would get bloated after eating bread, and not just your typical bloating, but a stretched out stomach that was often painful and lasted for a day or two; it was uncomfortable, to say the least. I was so happy to learn what the culprit of my discomfort was and equally eager to learn new recipes that both my tastebuds and my body would enjoy, equally.
A part of gluten-free living is learning new ways to make some of your favorite foods. I’ve actually found it quite easy to adjust, but one area that I find the most difficult is baking. That is until I learned the wondrous powers of Coconut Flour.
Coconut Flour is a low-carb, healthy, gluten-free alternative to flour made from coconut meal. It is HIGHLY absorbent, so oftentimes a little goes a very long way. When trying this recipe, do not be alarmed at the low amounts of coconut flour compared to the number of eggs; it is correct. You will be surprised at how lovely and fluffy these cupcakes are once finished; you’d never know they were gluten-free!
How to make Gluten-Free Cupcakes?
The base for these vanilla cupcakes is coconut flour and eggs. It is best when baking to make sure all the ingredients are at room temperature before starting. This helps to ensure an even texture and a smooth rise of the cupcakes when baking. Another trick is to whisk the dry ingredients, removing all the clumps before adding the wet ingredients. I usually combine the dry ingredients in a large bowl and whisk them together for about 1 minute or until the ingredients blend together and resemble fine sand.
When combining the wet ingredients, it can be done so in no particular order. The beauty of gluten-free baking and using coconut flour means the same nuances in typical baking do not apply, which makes gluten-free baking A LOT easier.
You honestly can not go wrong as long as you mix the ingredients together until you have a nice smooth texture. I love to use my electric whisker! I received this as a graduation present and there has not been a week that has gone by without me using it! It has interchangeable parts that allow me to whisk, mash, or blend! Okay, I am done geeking out, but I will say I highly recommend this kitchen tool!
After everything is mixed well and you have the perfect texture, it is time to transfer the mixture into a lined muffin tin. If you do not have baking cups available to line the muffin tin, you can use parchment paper.
Simply cut the parchment paper in 5” squares and fill the openings of the muffin tins. I love the way it looks and it makes for easy cleanup. You do not want to bake without the muffin tin liners; I’ve tried both ways and the results are the best with liners. If you’re an avid baker, like I am becoming, you can try silicone baking cups, which are washable and reusable.
Now, with the cupcakes ready for the oven, you simply transfer into a preheated oven of 350° and allow the cupcakes to bake for 23-25 minutes.
You will be happy to see that when the cupcakes are done they have risen and look incredible! At this point, you can only admire the cupcakes from afar and must leave the cupcakes in the muffin tins for 10 more minutes before transferring to a cooling rack to cool completely.
The Icing On The Cake!
For the final step, the best part, adding the icing! Fair warning: THIS ICING TASTE INCREDIBLE AND IS TOTALLY IRRESISTIBLE! It is made with 5 ingredients, none of which are refined sugar.
The base of this icing is cacao, the main ingredient used to make chocolate and cocoa. Cacao is a superfood filled with tons of antioxidants and vitamins that helps relieve muscle tension and anxiety, improve brain health, boost heart health, and naturally help to enhance relaxation and boost mood (1). Paired with avocado, another incredible superfood, this icing is a health-filled treat, extremely aberrant from the typical insulin spiking, sugary, dense icings.
Simply combine avocado, cacao, date syrup or maple syrup, vanilla extract, and coconut oil together in a blender to get this wonderfully delicious icing; all in less than 5 minutes! You can refrigerate it if you’d like the texture a bit denser, or just enjoy it immediately and use it on your cupcakes.
These cupcakes are great for any party or celebration or simply as a snack to have throughout the week. I keep mine refrigerated but take them out an hour or so I am ready to enjoy them to allow the cupcakes to return to room temperature. When I make these it’s hard not to eat just one!
Try this recipe and share your thoughts in the comments below!
Vanilla Cupcakes with Cacao Icing | Gluten Free and Refined Sugar Free
For The Cupcakes
- 3/4 cup Coconut Flour
- 6 Eggs, room temperature
- 3/4 cup Date Syrup or Maple Syrup
- 1/4 cup Almond Milk
- 1 tbsp Vanilla Extract
- 1 tsp Baking Soda
For the Rich Chocolate Icing
- 1 ripe Avocado
- 1 cup Cacao Powder
- 1 cup Date Syrup (or Maple Syrup)
- 1/2 cup Coconut Oil, melted
- 1 tsp Vanilla Extract
- 1/4 tsp Himalayan Salt (optional)
Instructions For The Cupcakes
- Preheat the oven to 350°. Line a 12-cup muffin tin with baking cups or parchment paper.
- Combine dry ingredientd in a large bowl and whisk until the mixture is clump-free.Add the remaining wet ingredients and mix until a smooth uniform batter is formed
- Fill the muffin tin openings with the cupcake mixture and bake for 23-25 minutes, or until the center feels slightly firm to touch.
- Remove from the oven and let the muffins rest in the muffin tin for 10 minutes. Then transfer to an oven rack to cool completely.
- Once cool, top the cupcakes with your favorite icing!
Instructions For the Rich Chocolate Icing
- Combine all the ingredients into a blender and blend until smooth, about 2-3 minutes. The mixture should become creamy and smooth.
- Use the icing as a topping for cakes or cupcakes. Any remainign icing can be refridgerated and saved for later. (even just as a delightful snack!)
Nutrition for Cupcakes:
- Serving: 12
- Fat: 3.5g
- Protien 3g
- Calories: 63
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