Paleo Cupcake Recipes

paleo cupcakePALEO CUPCAKES

  1. Celebratory Chocolate Hazelnut Cupcakes


2 large (or 3 medium) zucchini, grated (about 3 cups grated)

4 eggs

2 cups Hazelnuts

5 drops stevia liquid (May need a few more – please taste test)

1/4 cup coconut oil (room temperature)

1/3 cup Tapioca Flour (this is the same thing as Tapioca Starch)

1 cup cocoa powder

1 Tsp Vanilla Extract

1 tsp Baking Soda

½ tsp low sodium Salt


Preheat oven to 350F.  Line a muffin pan with paper liners, use Silicone Muffin Cups. or bake in a silicone muffin pan.

Grind hazelnuts in a Food Processor or Magic Bullet until they are super fine and almost turning into hazelnut butter.

Finely grate zucchini (you could even process in a food processor).

Combine ground hazelnuts, grated zucchini and the rest of the ingredients together in a bowl.  The batter is quite runny.  That’s okay–that’s why these cupcakes are so fudgy.

As an alternative you can combine all ingredients in a food processor or blender and process/blend until smooth.

Pour mixture into prepared muffin pan and bake for 30 minutes.

Let cool completely before icing or serving. Enjoy!

  1. Bursting Banana Cupcakes (nut-free) with Whipped White Chocolate Sesame Frosting

Ingredients (frosting):

3 oz cocoa butter

1 Madagascar vanilla bean

5 drops stevia liquid (Many need a few more – please taste test)

1/4 cup tahini (aka sesame seed butter)

1 tsp arrowroot powder

1/4 `room temperature coconut oil


Melt cocoa butter (you can do this in a double boiler or in the microwave).  Add stevia to melted cocoa butter and whisk until cane juice has dissolved.

Cut the vanilla bean lengthwise and scrape out the vanilla seeds with a sharp knife (save the pod for making vanilla ice cream or some other dish where you simmer the vanilla pod in coconut milk).  Add to cocoa butter.

Add the remaining ingredients and whisk together until fully combined.

Allow to cool to room temperature (because of the high melting point of cocoa butter, this takes a long long time–if you want to speed it up, put it in the fridge and whisk aggressively every 5 minutes while it cools).  Whisk every so often (maybe every half hour) just to make sure it doesn’t separate or clump up.

Whip aggressively by hand (or you could use a hand mixer or blender) and generously frost your cupcakes!

Ingredients (cupcakes):

3 large (or 4 medium) overripe bananas

3 eggs

3 Tbsp extra virgin coconut oil

5 drops stevia liquid (Many need a few more – please taste test)

1 tsp vanilla

1/3 cup coconut flour

1/3 cup arrowroot powder

1 tsp baking soda

1/8 tsp low sodium salt


Preheat oven to 350F.

Grease a muffin pan  or put  paper liners.  I actually use a silicone muffin pan just because it’s so easy and ends up saving me tons of time!

Combine all of the ingredients in a blender or food processor (yes, it really is that easy).  Blend or process about 1-2 minutes until you have a thick and smooth batter.

Pour batter into prepared muffin pan.  You can make your cupcakes a bit bigger by dividing into 10 muffin cups or a bit smaller by dividing into 12 muffin cups.

Bake for 40 minutes (45 if you only make 10).  Remove from oven and let cool completely before frosting.  Enjoy!

  1. Lovely Lemon Cupcakes with Lemon Frosting (2 Variations)(Nut-Free)

Ingredients (Lemon Caramel Frosting):

5 drops stevia liquid (Many need a few more – please taste test)

2/3 cup fresh Lemon Juice

¼ tsp Baking Soda

½ room temperature coconut oil


  1. Heat stevia and lemon juice in a medium-sized saucepot over low heat.Reduce to 1 cup volume, being very careful not to let it burn (this will take 10-15 minutes).
  2. Remove from heat and immediately stir in baking soda.It will froth and expand.  Stir vigorously for 15-20 seconds, then pour into a bowl and let cool to room temperature.
  3. Mix in coconut oil until completely combined.
  4. Store in an airtight container at room temperature for several days or store in the fridge for longer-term storage (warm up to room temperature before frosting cupcakes).

Ingredients (Lemon Coconut Butter Frosting):

½ cup Coconut Cream Concentrate (a.k.a. Coconut Butter or Creamed Coconut)

¼ cup fresh Lemon Juice

5 drops stevia liquid (Many need a few more – please taste test)

  1. If you are opening a new bottle or box of coconut cream concentrate and the oil has separated out, heat the jar (or remove the contents of the box to a glass jar) by placing it a pot or bowl and surrounding with hot water.Let it sit until it’s warmed enough to stir thoroughly.  Let cool to room temperature.
  2. Mix coconut cream concentrate, lemon juice and stevia until thoroughly combined.
  3. Store in an airtight container at room temperature for several days or store in the fridge for longer-term storage (warm up to room temperature before frosting cupcakes).

Ingredients (Lemon Cupcakes):

½ cup Coconut Flour

¼ cup Tapioca Flour

½ tsp Baking Soda

6 Eggs

5 drops stevia liquid (Many need a few more – please taste test)

¼ cup fresh Lemon Juice (roughly juice of two lemons)

2 Tbsp finely grated Lemon Zest (roughly zest from two lemons)


  1. Preheat oven to 350F.Line a muffin tin with paper muffin cup liners.
  2. Blend all ingredients together in a a until a smooth batter forms.Let the batter rest for 2-3 minutes to thicken.
  3. Pour batter into prepared muffin tin.Each cup should be filled approximately ¾ full (or slightly more).
  4. Bake for 22-23 minutes, until starting to turn golden brown along the edges (should pass a toothpick test).
  5. Carefully remove cupcakes from pan and cool on a wire rack.Let cupcakes cool completely before frosting.
  6. Spread a generous amount of frosting (which ever you chose) on each cupcake.Candied lemon zest and edible flowers make great decorations for these cupcakes.
  7. Enjoy!
  1. Sexy Red Velvet Chocolate Cupcakes With Coconut-Cherry Glaze

¼ cup beets, peeled and finely grated

1¼ cup blanched almond flour

½ teaspoon baking soda

2 tablespoons raw cacao powder

¼ cup coconut oil, melted

7 tablespoons coconut milk, full fat

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

2 tablespoons raw stevia (add more if you like it sweeter)

1 egg

¼ cup chocolate chips

Coconut-cherry Glaze:

1 can (13.5 ounces) coconut milk, full fat

1 teaspoon vanilla extract

6 fresh cherries, pitted


  1. Preheat the oven to 350°F and line a muffin tin with baking cups.
  2. Mix together the blanched almond flour, baking soda and raw cacao powder.
  3. In a separate bowl, whisk together the coconut oil, coconut milk, vanilla extract, apple cider vinegar, stevia, egg and grated beets.
  4. Using a rubber spatula, gently mix the wet and dry ingredients together.
  5. Fold chocolate chips into the batter.
  6. Spoon batter into prepared muffin tin, filling each to the top.
  7. Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
  8. Set pan on a wire rack to cool, then top with the coconut glaze and a fresh cherry.

Coconut Glaze:

  1. Place a can of full fat coconut milk in the fridge overnight.
  2. Scoop the coconut cream that forms on top of the can into a bowl, being careful not to mix with the water in the bottom of the can.
  3. Add the vanilla extract and using a handheld or stand electrical mixer, whip the coconut cream until fluffy.
  1. Party Pink Velvet Cupcakes with Vanilla Frosting






  1. Preheat oven to 350 degrees Fahrenheit
  2. In a stand mixer or large bowl, mix together coconut oil, stevia, eggs and vanilla extract with a mixer or whisk
  3. In a separate bowl, whisk tapioca flour, coconut flour, baking powder, beet powder and salt together
  4. Slowly mix the dry mixture in with the wet mixture, adding ¼ cup at a time until well mixed
  5. Scoop your batter into muffin liners in a muffin pan. Fill each well 2/3 of the way and you should get 10 cupcakes
  6. Place in oven and bake for 18-20 minutes or until cooked through. Use a toothpick to poke through a muffin to make sure the toothpick comes out clean


  1. Combine the coconut oil shortening, stevia, vanilla, tapioca flour and coconut flour in the bowl of a stand mixer with a whisk attachment or a large mixing bowl
  2. Using the stand mixer or a hand mixer, beat until smooth
  3. Add your chilled coconut milk and beat until well combined. Do not over mix or your frosting might separate
  4. Once your cupcakes are completely cool, use immediately by placing in a piping bag or ziploc bag with a corner cut off to frost your cupcakes
  1. Perfect Paleo Bananacado Fudge Cupcakes


  • 2 1/2 c. almond butter
  • 1 1/4 c. stevia (or you can lower this to 3/4 c. and add an additional banana)
  • 2 lg ripe bananas
  • 3 medium avocados
  • 3 eggs, beaten
  • 3/4 c. cocoa powder
  • 1 tbsp. vanilla
  • 1 tsp baking soda
  • 2 tsp baking powder


  1. In a large bowl, mix the almond butter and stevia.
  2. In a blender or mixer, beat the eggs, banana, vanilla, cocoa powder and avocado to form a mousse-like consistency.
  3. Add baking soda and baking powder.
  4. Fold into the almond butter to make batter.
  5. Pour into mini-cupcake tin (use the paper, it really makes a difference)
  6. Bake at 350 for 15-18 minutes depending on size and desired consistency.



Cream Filling (Optional)

  • Cream from 1 13.5 oz can of full fat coconut milk (refrigerate the can overnight and scoop out the cream that rises to the top)
  • 5 drops stevia liquid (Many need a few more – please taste test)
  • 1 tsp vanilla extract

Chocolate Frosting

  • 3 very ripe avocados
  • 1/2 cup organic cocoa powder
  • 5 drops stevia liquid (Many need a few more – please taste test)
  • 2 Tbsp grass fed butter or coconut oil, melted


  1. Preheat oven to 350 F
  2. Combine the coconut flour, cocoa powder, sweetener, baking soda, and low sodium salt.
  3. In a separate bowl, combine the eggs, coconut oil, and lemon juice.
  4. Add the dry ingredients to the wet and mix to combine.
  5. Line a muffin tin with 7 cupcake liners.
  6. Fill cupcake liners evenly with the batter and bake for 18 – 20 minutes or until cooked through.
  7. Allow to cool before filling with cream and topping with the icing.
  8. Once cool, cut a small whole in the middle of each cupcake, reserving the lid/top of the hole that was cut out.
  9. Fill with cream (directions below) and place the lid/top back on the cupcake to cover the hole.
  10. Pipe chocolate frosting (directions below) onto each cupcake and serve.

For the cream filling

  1. Combine the coconut cream, sweetener, and vanilla and mix until smooth. Pipe the cream into the hole cut out of the cupcake.

For the chocolate frosting

  1. Place the meat of the avocados in a mixer and mix until completely smooth.
  2. Add the cocoa powder and sweetener and mix until thoroughly incorporated.
  3. Add the butter and mix to combine.




– 5 Eggs, room temperature
– 1/2 cup applesauce (you can make your own or use a sugar-free pre-made brand)
– 5 drops stevia liquid (Many need a few more – please taste test)
– 1/3 cup coconut oil, melted

– 1 1/4 cup finely ground blanch almond flour
– 1/2 cup coconut flour
– 1/2 tsp. low sodium salt
– 1/2 tsp. baking powder

– 1 cup coconut oil
– 3 drops stevia liquid
– 2 tsp. cinnamon
– Dash low sodium salt

– Muffin tin
– 12 baking cups
– 2 medium mixing bowls
– Hand mixer
– Fork

1. Preheat oven to 350F. Line muffin pan with baking cups.
2. Combine all wet ingredients in a medium sized mixing bowl. Beat on medium with a hand mixer for about 30 seconds.
3. Combine all dry ingredients in another medium sized bowl. Mix together with a fork to break apart any clumps.
4. Add the dry ingredients to the wet ingredients and beat for about 20 seconds. Make sure all ingredients are combined.
5. Fill each lined muffin tin about 3/4 of the way full. Bake for 25-30 minutes or until a toothpick comes out clean in the center.
6. Take the cupcakes out of the oven and set aside to cool completely. All the way cooled! But feel free to sneak one to nibble on while the rest cool off.
7. Once the cupcakes have cooled, make the frosting! Combine all of the ingredients into a medium mixing bowl and beat on medium speed for about 30 seconds until well combines. Ice those cupcakes and get to eating!

  1. Paleo Sticky Date Pudding Cupcakes



For the muffins

  • Coconut Butter grease the muffin tray with
  • 10 tbsp water
  • 12 dates
  • 1 ½ ripe banana, peeled and roughly chopped
  • 2 ½ -3  tbsp coconut flour
  • 1 tbsp vanilla extract or essence or 1 fresh vanilla bean, seeds scraped out
  • 2 eggs
  • 5 drops stevia liquid (Many need a few more – please taste test)
  • ½ tsp baking powder

For the sticky date ganache

  • 5-6 dates, chopped
  • ½ of orange, juice only
  • 3 tbsp almond milk (coconut milk or water can also be used)
  • 1 tsp vanilla extract or essence
  • 2 drops stevia
  • Fresh raspberries or strawberries for garnish


  1. Preheat oven to 185°C (365 °F).
  2. Grease muffin tins with the butter and set aside.
  3. Heat the dates and water in a small saucepan over low heat until the dates break down and thicken. Use a fork to mash them together and set aside.
  4. Place the coconut flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined and aerated.
  5. Add the dates to the banana mixture and combine. Evenly distribute into the ramekins. Cook in the oven for about 20-22 minutes.
  6. While the muffins are in the oven, place the sticky date ganache ingredients in a small saucepan over a low heat and cook for about 3-4 minutes or until the dates break down. Mash with a fork and whisk until thickened. Set aside.
  7. Allow the muffins to rest for 5 minutes before removing them to a serving plate. Scoop a dollop of sticky date ganache paste on top and garnish with a few raspberries.

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