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Paleo Vanilla Cupcakes (Nut Free)

Jan 27, 2022 · 3 Comments

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These paleo vanilla cupcakes are nut free, dairy free and grain free - perfect for a birthday celebration or holiday gathering. They are made with Beth Blend's nut/cassava free grain free flour blend, which is both paleo and AIP friendly.

side view of cupcake topped with frosting, raspberries, rose blossoms, bee pollen and pumpkin seeds

There's nothing like a good vanilla cupcake to celebrate with! And these paleo vanilla cupcakes have become a new favorite of mine.

Not only are they paleo friendly, but this cupcake recipe is also nut free! It's made with Beth Blends nut/cassava free grain free flour blend. Which is a new find for me, but sure to become a regular baking staple.

Recipe Highlights

Here's what you need to know about this nut free cupcake recipe:

  • paleo friendly
  • grain free & gluten free: made with Beth Blends baking blend
  • dairy free: no butter or milk
  • light and tender: these cupcakes have a moist, tender crumb texture
  • easy to make: just whisk the batter, bake, cool and frost
top view of decorated cupcakes

Beth Blends Grain Free Flour Blends

Have you heard of Beth Blends? They currently offer two different paleo and AIP friendly baking flours:

  • Nut/Cassava Free Grain Free Flour Blend
  • Grain Free Flour Blend

These easy paleo vanilla cupcakes are made with the nut/cassava free version. Which contains tigernut flour, arrowroot flour, plantain flour, baking soda and cream of tartar.

If you've followed my blog for a while, then you know I've used all three of these baking flours (separately) in my recipes. Needless to say, I was quite excited to find this baking blend!

Beth Blends has done a great job creating a tasty, easy to use paleo and AIP flour. And these cupcakes are proof that it can be used to create delicious paleo desserts!

Ingredients

Here's what you need to make this paleo vanilla cupcake recipe:

  • Beth Blends nut/cassava free grain free flour blend
  • coconut sugar
  • salt
  • large eggs
  • avocado oil
  • coconut milk
  • vanilla extract
  • apple cider vinegar
ingredients-needed

How to Make Paleo Vanilla Cupcakes

To make these cupcakes, you'll need two mixing bowls, a whisk, spatula, lined muffin/cupcake pan and the necessary ingredients. Here's what you need to do:

First, preheat your oven to 350 degrees F. Line a muffin pan with paper cupcake liners and set aside.

Next, combine the flour, coconut sugar and salt in a large mixing bowl.

In a smaller mixing bowl, whisk together the eggs, oil, coconut milk, vanilla and apple cider vinegar.

Pour the wet mixture into the dry mixture and whisk until smooth.

Then, pour the cupcake batter into the lined muffin pan. Each cupcake slot should be filled about half way (making 12 cupcakes). Fill too full, and the cupcakes will pour over the side of the paper cup when baking.

cupcake-batter
cupcake-batter-in-baking-pan

Place the cupcakes in the oven and bake at 350 degrees for 15-17 minutes.

After baking, let the cupcakes cool a couple minutes in the baking pan, then transfer them to a wire cooling rack.

cupcake without paper wrapping
bite-of-a-fluffy-paleo-cupcake

Storage

These cupcakes are best kept in an air-tight container in the fridge. They last well up to one week.

Paleo Cupcake Frosting

I used a store-bought frosting for this recipe, but I have many great paleo frosting recipes on my site. Here are a few options for frosting these paleo cupcakes:

  • vanilla frosting made with non-hydrogenated shortening
  • chocolate frosting made with coconut cream
  • vanilla frosting made with coconut cream

More Nut Free Paleo Desserts

apple crisp

Paleo Apple Crisp

tigernut flour chocolate cake

Tigernut Flour Chocolate Cake

chocolate donuts

Baked Vegan Chocolate Donuts

Print
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side view of cupcake topped with frosting, raspberries, rose blossoms, bee pollen and pumpkin seeds

Paleo Vanilla Cupcakes (Nut Free)

★★★★★ 5 from 1 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 dozen cupcakes 1x
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Description

These paleo vanilla cupcakes are perfect for any birthday or celebration!  They're paleo friendly, nut free, dairy free and gluten free.


Ingredients

Scale
  • 1 ½ cups Beth Blends Nut/Cassava Free Flour Blend (160g)
  • ⅓ cup coconut sugar
  • ¼ tsp salt
  • 2 large eggs
  • ⅓ cup avocado oil
  • 4 Tbsp coconut milk
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin pan with 12 cupcake liners and set aside. 
  3. In a large mixing bowl, combine flour, coconut sugar and salt.
  4. In a smaller mixing bowl, whisk together eggs, oil, coconut milk, vanilla and apple cider vinegar.
  5. Pour the wet mixture into the dry mixture and whisk until smooth.
  6. Pour the batter into the lined muffin pan, filling each slot half way.
  7. Place the cupcakes in the oven and bake at 350 degrees F for 15-17 minutes.
  8. Remove from oven, cool slightly in the baking pan, then transfer to a wire cooling rack.
  9. Once cooled to room temperature, frost with your favorite frosting.

Keywords: paleo vanilla cupcakes, paleo cupcake recipe, vanilla cupcake recipe, nut free paleo cupcakes, beth blends cupcakes, AIP baking flour recipe, healthy vanilla cupcakes

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

pinterest image for vanilla cupcakes
« Paleo Blueberry Pancakes with Coconut Flour
Vegan Carrot Cake Bars (Paleo, Nut Free) »

Reader Interactions

Comments

  1. Katie says

    January 27, 2022 at 6:03 am

    My family and I love these cupcakes and we hope you will too!

    ★★★★★

    Reply
  2. Jasmin says

    April 16, 2022 at 1:13 pm

    I"m excited to try this recipe. Can I substitute gelatin egg for the eggs?

    Reply
    • Katie says

      April 17, 2022 at 5:43 am

      Hi! I'm not sure if a gelatin egg would work. I haven't tested an egg substitute for this recipe.

      Reply

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Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

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