Snickerdoodle Paleo Cupcakes

Cupcakes are a classic, easy and fun dessert that everyone will love. This is a recipe everyone else will love more because it is healthy and PALEO!! Enjoy!


Ingredients

2/3 C. Coconut Flour
1/4 C. Almond Flour
1/2 t. Cinnamon
1 t. Baking Powder
1/2 t. Real Salt
6 Eggs
2 Egg Whites
1/2 C. Honey
1 T. Vanilla
1/2 C. Coconut Milk (canned)
8 T. Grass-fed Butter, melted


For the Buttercream:
1 1/4 C. Grass-fed Butter, softened(20 T. or 2 1/4 sticks)
2/3 C. Honey
1/2 t. Cinnamon
2 1/2 T. Coconut Flour
5 T. Coconut cream (the thick coconut cream skimmed off the top of canned Coconut Milk)
2 T. Coconut Palm Sugar
1/4 t. Cinnamon

Instructions

For the cupcakes:
Preheat the oven to 350 degrees. Line 2 muffin tins with a total of 16 cupcake liners.
Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.
In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.
Add the dry ingredients to the wet ingredients, whisking until well combined. Add the melted butter to the batter and mix in well.
Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.
Divide batter evenly between cupcake liners and bake for 20-22 minutes, or until tops of cake are firm to the touch and spring back.
Remove and cool completely on a wire rack.


For the buttercream:
Place the butter, honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined. Beat in the coconut cream, 1 t. at a time, until fully incorporated. Mixture should be thick and glossy.
Scoop into a piping back and pipe on top of cooled cupcakes.
Mix the coconut palm sugar and 1/4 t. cinnamon together and sprinkle desired amount on top of cupcakes.