These tigernut flour cupcakes are moist and airy with a delicate crumb texture. They are made with tigernut flour and sweetened with maple syrup for the perfect nut free and paleo friendly vanilla cupcake!
Cupcakes are always a hit with my family! And I much prefer to celebrate an occasion with cupcakes rather than cake. Simply put, they're easier to make and decorate!
These vanilla tigernut flour cupcakes are one of my favorite paleo cupcake recipes. They are made with tigernut flour, sweetened with maple syrup and go well with any frosting.
Like most tigernut flour baked goods, these cupcakes have a nice crumb texture. They are light and airy, but moist and tender.
In addition, this tigernut flour cupcake recipe is gluten free, grain free, dairy free, nut free, refined sugar free and paleo friendly. They're perfect when you're in need of a healthier cupcake recipe, but no one will ever guess they're healthy.
Here's a list of what you need to make this recipe for tigernut cupcakes:
- tigernut flour
- tapioca starch
- paleo baking powder
- baking soda
- maple syrup
- avocado oil
- coconut milk
- vanilla extract
Obviously, tigernut flour is a must for this recipe. My favorite brand of tigernut flour is Anthony's. It's finely ground, organic, tastes great and bakes well.
Tapioca starch is necessary for texture purposes. It acts as a binding agent and makes the cupcakes moist and fluffy rather than dry and gritty. An appropriate paleo substitute would be arrowroot starch.
How to Make Tigernut Flour Cupcakes
These tigernut cupcakes are super easy to make and quick to bake. Here are the step by step instructions:
First, preheat your oven to 350 degrees F. Line a muffin pan with 12 cupcake liners and set aside.
Next, combine the dry ingredients in a large mixing bowl. In a separate bowl, whisk together the wet ingredients. Pour the wet mixture into the dry mixture and whisk until well combined.
Pour the batter into the lined muffin pan, filling each cup nearly half way. You should have enough batter to fill all 12 slots.
Place the muffins in the oven and bake at 350 degrees for 15-17 minutes.
Remove the cupcakes from the oven and let them cool for 5 minutes in the muffin pan before transferring them to a wire cooling rack.
Once the cupcakes have cooled to room temperature, top with your favorite frosting and decorations.
Best Paleo Frosting Options
I topped these cupcakes with Miss Jones Baking Organic Buttercream Frosting. Which, isn't 100% paleo (I know, I know) because it contains organic powdered sugar instead of an unrefined sugar (like maple sugar or coconut sugar). However, this is the best quality frosting I have seen available for purchase... and sometimes you just don't want to make your own frosting from scratch.
If you want a completely paleo frosting, then you can make your own. I have a few frosting recipes on my blog...take a look at my vanilla almond flour cupcakes for a vanilla buttercream, paleo chocolate cupcakes for a vanilla coconut cream frosting or paleo vegan chocolate cupcakes for a chocolate frosting.
More Paleo Recipes Using Tigernut Flour
I have a large selection of tigernut flour recipes on my blog. Here are some reader favorites:
- Tigernut Flour Chocolate Chip Cookies
- Vegan Tigernut Flour Blueberry Muffins
- Tigernut Flour Brownies
- Tigernut Flour Bread
These tigernut flour cupcakes are the best nut free and grain free cupcakes. They are moist with a delicate crumb texture and sweet vanilla flavor.
- Preheat oven to 350 degrees F. Line a muffin pan with 12 cupcake liners and set aside.
- In a large mixing bowl, combine the dry ingredients. This includes the tigernut flour, tapioca starch, baking powder, baking soda and salt.
- In a separate bowl, whisk together the wet ingredients. This includes the eggs, maple syrup, avocado oil, coconut milk and vanilla.
- Pour the wet mixture into the dry mixture and mix until well combined.
- Scoop the batter into the lined muffin pan, filling each cup about ½ way full. (This recipe will make 12 cupcakes.)
- Place the cupcakes in the oven and bake at 350 degrees F for 15-17 minutes.
- Remove the cupcake from the oven, cool 5 minutes in the baking pan, then transfer to a wire cooling rack.
- Once cooled, top the cupcakes with your favorite frosting.
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