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