Mini Paleo Maple Cupcakes
Paleo Maple Cupcakes feature a fluffy apple cake base and in incredible cinnamon maple frosting for the perfect fall treat!
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 mini cupcakes
Author: Cassy
Apple Cakes:
- 4 tablespoons or 1/4 cup of Grass-Fed/Clarified Butter or Extra Virgin Coconut Oil
- 1/2 cup Unsweetened Applesauce
- 4 Eggs
- 1 teaspoon Vanilla Extract
- 4 teaspoons Maple Syrup
- 3/4 cup Almond Flour
- 2 teaspoons Cinnamon
- 1/2 teaspoon Baking Powder
- 1/8 teaspoon Kosher Salt
Cinnamon Maple Frosting:
- 1 cup Palm Shortening
- 2/3 cup Maple Syrup or Honey
- 1 teaspoon Vanilla Extract
- 1 teaspoon Maple Flavoring
- 4 tablespoons or 1/4 cup Arrowroot
- 2 teaspoons Coconut Flour
- 2 teaspoons Cinnamon
- 2 tablespoons Chilled Coconut Milk Cream
Topping::
- 1/2 Apple Thinly Sliced
- Cinnamon for Dusting
Apple Cakes:
Preheat oven to 350 degrees F. Line mini cupcake pan with 24 paper liners.
Melt the butter then whisk in with the applesauce, eggs, vanilla, and maple syrup.
Add the almond flour, cinnamon, baking powder, and salt to the wet ingredients and mix until evenly combined.
Evenly distribute into the 24 mini cupcake liners {about 1 tablespoon of batter each} and bake at 350 F for 18 – 19 minutes. The cakes are done when a toothpick can be poked in and come out without any batter on the stick.
Let the cool completely.
Cinnamon Maple Frosting:
Whisk the shortening, maple syrup, vanilla, maple extract, arrowroot, coconut flour, and cinnamon together until smooth.
Add the chilled coconut milk cream and whisk again until smooth.
Use immediately. Either spoon the frosting into a gallon plastic bag or a pastry bag.
Gently frost each cupcake with your desired amount of frosting.
Store the rest of the frosting in the refrigerator. Let it come to room temperature before you use as frosting again.
Topping:
Top each cupcake with a thin slice of fresh green apple and dust with ground cinnamon.
If you don’t enjoy the cupcakes immediately, store them in an airtight container in the refrigerator.
Calories: 172kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 34mg | Potassium: 47mg | Fiber: 1g | Sugar: 7g | Vitamin A: 44IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.4mg