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

Ingredients

  • 3 cups blanched almond flour
  • ¾ cup coconut palm sugar
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground cardamom
  • ¼ tsp. ground cloves
  • 3 large eggs
  • ¾ cup unsweetened applesauce
  • 3 Tbsp. olive oil
  • 4 Tbsp. honey, divided
  • ½ tsp. apple cider vinegar
  • 1 Tbsp. plus ½ tsp. vanilla extract, divided
  • 4 Tbsp. coconut butter

Directions

  • 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 18–25 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 ½ teaspoon vanilla in a medium bowl and whisk thoroughly until light and fluffy. Frost cupcakes.

Recipe Information

Serves: 12

Ingredients

  • 3 cups blanched almond flour
  • ¾ cup coconut palm sugar
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground cardamom
  • ¼ tsp. ground cloves
  • 3 large eggs
  • ¾ cup unsweetened applesauce
  • 3 Tbsp. olive oil
  • 4 Tbsp. honey, divided
  • ½ tsp. apple cider vinegar
  • 1 Tbsp. plus ½ tsp. vanilla extract, divided
  • 4 Tbsp. coconut butter

Directions

  • 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 18–25 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 ½ teaspoon vanilla in a medium bowl and whisk thoroughly until light and fluffy. Frost cupcakes.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat22g
Saturated Fat5g
Cholesterol45mg
Sodium150mg
Total Carbohydrate25g
Dietary Fiber4g
Sugars18g
Protein8g