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Paleo-Friendly Cupcakes

Author: By Maggie Chilton of Maxwell Designs


  • 1/2 cup plus 2 tablespoons coconut flour
  • 4 eggs
  • 2 egg whites
  • 1/2 cup coconut sugar
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda


  • Preheat oven to 350°F . Line pan for a dozen cupcakes.
  • Mix together all ingredients until evenly mixed.
  • Scoop equal amounts batter into a tin with paper cupcake linings.
  • Bake for 25-30 minutes, or until the tops are firm to the touch.
  • Remove and let cool completely before icing.


Icing Ingredients:
16 oz bag of organic fair trade icing sugar (or 4 cups)
1/2 cup grass fed butter, salted
Reconstituted powdered coconut milk
A dash or two of flavoring (Vanilla or
hazelnut would compliment this cupcake!)
Icing Directions:
Start with 1/2 a cup of soft butter, use a paddle and cream the butter to get it smooth.
To prevent lumps, put sugar through a metal sieve before adding. Add a half cup at a time until you have added 2-3 cups, add a dash of milk and 1-2 teaspoons of flavouring depending on taste.
If it tastes too “buttery,” add another half cup of icing sugar and taste again. I prefer this method to a recipe, as your taste buds will tell you when the taste is just how you like it.