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Mini Paleo Maple Cupcakes

By: Cassy
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Prep Time: 15 mins
Cook Time: 18 mins
Servings: 24 mini cupcakes

Ingredients  

Apple Cakes: Recipe from the [url]Civilized Caveman∞https://civilizedcavemancooking.com/grain-free-goodies/apple-mug-muffin-in-2-minutes/[/url]:

  • 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: Adapted from [url]The Urban Poser∞https://urbanposer.blogspot.com/2013/02/strawberry-or-raspberry-whipped-not.html[/url]:

  • 1 cup [url]Palm Shortening∞https://www.tropicaltraditions.com/organic_palm_shortening.htm[/url]
  • 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

Instructions

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.