Paleo Cinnamon Swirl Cupcakes
Indulge in the delightful flavors of these Paleo Cinnamon Swirl Cupcakes, a healthier twist on a classic treat. Made with coconut and almond flour, these gluten-free cupcakes are both moist and fluffy, perfect for satisfying your sweet tooth while adhering to a paleo diet. Enjoy the warm aroma of cinnamon and the subtle sweetness of honey, making these cupcakes a perfect dessert for any occasion. Share them with family and friends or savor them as a personal treat—no one will guess they are paleo!
N/A
Servings
150
Calories
10
Ingredients
Ingredients
coconut flour
2/3 cup (sifted)
almond flour
1/4 cup (sifted)
cinnamon
1/2 teaspoon (ground)
baking powder
1 teaspoon (gluten-free)
salt
1/2 teaspoon (sea salt)
eggs
6 (large, room temperature)
honey
1/2 cup (raw)
vanilla extract
1 tablespoon (pure)
coconut milk
1/2 cup (full-fat)
butter
8 tablespoons (melted (or substitute with coconut oil for dairy-free))
Instructions
1
Preheat the oven to 350°F (175°C) and line a cupcake tin with 16 paper liners.
2
In a large mixing bowl, combine the sifted coconut flour, almond flour, cinnamon, baking powder, and salt. Whisk together until well combined.
3
In another bowl, whisk together the eggs, honey, vanilla extract, coconut milk, and melted butter until fully blended.
4
Pour the wet ingredients into the bowl with the dry ingredients. Stir together until just combined, being careful not to overmix.
5
Allow the batter to sit for 5 minutes to thicken slightly.
6
Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 of the way full.
7
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.
8
Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
10g
Fat
11g
Carbs
4g
Protein
2g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Are these Paleo Cinnamon Swirl Cupcakes gluten-free?
Yes, these cupcakes are entirely gluten-free as they are made with coconut flour and almond flour.
What flours are used in this recipe?
The recipe uses a combination of 2/3 cup sifted coconut flour and 1/4 cup sifted almond flour.
Can I make these cupcakes dairy-free?
Yes, you can make them dairy-free by substituting the 8 tablespoons of butter with melted coconut oil.
How many cupcakes does this recipe yield?
This recipe makes 16 cupcakes when filled about 3/4 of the way full.
At what temperature should I bake the cupcakes?
The cupcakes should be baked in a preheated oven at 350°F (175°C).
How long do the cupcakes need to bake?
Bake the cupcakes for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Why does the recipe call for 6 eggs?
Coconut flour is highly absorbent and requires a higher ratio of eggs to provide structure and moisture.
What sweetener is used in this paleo recipe?
The recipe uses 1/2 cup of raw honey as a natural sweetener.
Can I use a different type of milk?
While the recipe calls for full-fat coconut milk, you can likely substitute it with another nut milk, though the richness may vary.
Are these cupcakes considered low carb?
With 11g of carbohydrates and 2g of fiber per serving, these are lower in carbs compared to traditional cupcakes.
How many calories are in one cupcake?
Each cupcake contains approximately 150 calories.
What is the fat content per cupcake?
There are 10g of fat per cupcake.
How much protein is in each cupcake?
Each cupcake provides 4g of protein.
Is the baking powder gluten-free?
The recipe specifies using 1 teaspoon of gluten-free baking powder to maintain the gluten-free status.
Do I need to sift the flours?
Yes, the recipe recommends sifting both the coconut flour and almond flour to ensure a smooth, fluffy texture.
How long should the batter sit before baking?
The batter should sit for 5 minutes after mixing to allow the coconut flour to thicken the mixture.
What is the best way to store these cupcakes?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze these cupcakes?
Yes, these cupcakes freeze well in an airtight container for up to 3 months.
How should I cool the cupcakes?
Let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
What kind of vanilla should I use?
The recipe calls for 1 tablespoon of pure vanilla extract.
Is sea salt required?
The recipe suggests 1/2 teaspoon of sea salt for the best flavor profile.
Can I use maple syrup instead of honey?
Yes, maple syrup can be used as a 1:1 substitute for honey, though the flavor will change slightly.
What gives these cupcakes the 'swirl' flavor?
The warm aroma and flavor come from the ground cinnamon mixed into the batter.
Are these cupcakes suitable for a snickerdoodle lover?
Yes, the cinnamon and honey profile makes them very similar to a snickerdoodle flavor.
Do these cupcakes contain refined sugar?
No, they are sweetened naturally with honey and contain only 2g of sugar per serving.
Is this recipe easy for beginners?
Yes, it is tagged as an 'easy baking' recipe with straightforward mixing and baking steps.
Should the eggs be at room temperature?
Yes, using room temperature eggs helps them incorporate better into the batter for a more uniform rise.
Can I add nuts to the recipe?
While not in the original recipe, chopped walnuts or pecans would make a great addition to the batter.
What is the texture of these paleo cupcakes?
Thanks to the coconut and almond flour blend, these cupcakes are moist and fluffy.
Is there any sodium in these cupcakes?
The sodium content is not specified, but the recipe uses 1/2 teaspoon of sea salt.