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These paleo vanilla cupcakes are the perfect Valentine's Day treat! Topped with pink coconut cream frosting and filled with chocolate, they're light and deliciously sweet!

Paleo Vanilla Cupcakes with Pink Vanilla Frosting


  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x

Description

These paleo vanilla cupcakes are the perfect treat! Topped with pink coconut cream frosting and filled with chocolate, they’re light and deliciously sweet!


Scale

Ingredients

Vanilla Cupcake

  • 15 ounces Japanese sweet potato (usually about 2 large sweet potatoes; baked & skin removed)
  • 1/2 cup coconut flour
  • 3 large eggs (can sub in chia or flax eggs)
  • 2 tsp vanilla extract
  • 23 tbsp maple syrup
  • 1/4 tsp sea salt
  • 1/2 cup coconut milk (can sub in another nut milk)
  • 1 tsp baking soda
  • 2 tsp paleo baking powder

Chocolate filling

  • 1 large avocado
  • 1/2 cup cacao powder
  • 2 tbsp maple syrup
  • 1/2 cup coconut milk

Coconut Cream Frosting

  • 1 can coconut cream (refrigerated from the night before)
  • 1 tsp beet powder
  • 2 tbsp maple syrup
  • 2 tbsp water
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 375F and line a cupcake tin with 12 cupcake liners.
  2. In a large food processor, puree sweet potato.
  3. Add in the rest of the cupcake ingredients up until the paleo baking powder. Puree until a smooth batter.
  4. Spoon equally into 12 cupcake liners and place in the oven.
  5. Bake for 35 minutes or until toothpick comes out clean.
  6. While the cupcakes are baking, puree the chocolate filling ingredients in a large food processor or blender. 
  7. Pour into a bowl and set aside.
  8. Remove the cupcakes from the oven and let cool.
  9. Once cool, cut a small circle into the top of each cupcake, remove the circle and spoon chocolate filling into the cupcake. Place top back on each cupcake.
  10. To prepare the frosting, start by opening the can from the bottom and draining the coconut water. You can save this for a smoothie.
  11. Spoon coconut cream into a large mixing bowl, add about 2 tbsp of water back in, plus beet powder, vanilla extract, and maple syrup.
  12. Beat on medium speed with a hand mixer until the coconut cream becomes whipped.
  13. Spoon into a frosting bag or plastic bag (then snip one of the corners) and pipe on top of the cupcakes.

  • Category: Dessert
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