Grain-Free Apple Spice Cupcakes

These down-to-earth cupcakes are perfect for an on-the-go breakfast or a 3 P.M. pick-me-up.

Serves: 12Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12


  • 3 cups blanched almond flour
  • 3⁄4 cup coconut palm sugar
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1⁄2 tsp. ground ginger
  • 1⁄4 tsp. ground cardamom
  • 1⁄4 tsp. ground cloves
  • 3 large eggs
  • 3⁄4 cup unsweetened applesauce
  • 3 Tbsp. olive oil
  • 4 Tbsp. honey, divided
  • 1⁄2 tsp. apple cider vinegar
  • 1 Tbsp. plus 1⁄2 tsp. vanilla extract, divided
  • 4 Tbsp. coconut butter


  • Preheat the oven to 350°F. Line a muffin pan with paper liners and grease with nonstick cooking spray; set aside.
  • Whisk the almond flour, coconut palm sugar, baking soda, 1 teaspoon cinnamon, nutmeg, ginger, cardamom, and cloves in a large bowl and set aside. In another bowl, mix the eggs, applesauce, oil, 2 tablespoons honey, vinegar, and 1 tablespoon vanilla. Mix the wet ingredients into the dry ingredients and stir until you have a thick batter. Do not overmix.
  • Spoon the batter into the muffin pans until they are at least three-quarters full.
  • Bake for 18 to 25 minutes until a toothpick inserted in the middle comes out clean. Let cupcakes cool on a wire rack.
  • Blend coconut butter, 2 tablespoons honey, and 1⁄2 teaspoon vanilla in a medium bowl and whisk thoroughly until light and fluffy. Frost cupcakes.