Go Back

Vanilla Cupcakes with Toffee Frosting

Paleo cupcakes with an unexpected and delicious frosting
Print Recipe Pin Recipe
Prep Time 20 mins
Servings 12 cupcakes

Ingredients
  

For the cake:

    dry ingredient list:

    • 1 3/4 C Cassava Flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2 C Coconut Sugar

    wet ingredient list:

    • 1 C Applesauce unsweetened
    • 2 eggs
    • 1/2 C Oil Grapeseed or Avocado
    • 1/2 C Maple Syrup
    • 1 1/2 TB Vanilla

    For the Frosting:

    • 1/2 C Ghee*
    • 2 TB Sunbutter
    • 1/4 C Maple Syrup
    • dash of salt

    Instructions
     

    To make cupcakes:

    • Preheat oven to 350˚F and prepare a cupcake pan with liners.
    • Combine all dry ingredients in a bowl and mix well, then combine all wet ingredients in a bowl and mix well. Pour wet ingredients into the dry and mix until the mixture is lump free.
    • Using a ice cream scoop with a thumb controlled scraper, scoop about a 1/4c into each cupcake liner.
    • Place in the oven for 30-40 minutes until cupcake springs back when pressed.
    • Remove cupcakes from oven and allow to cool completely before frosting. The frosting will melt on the cupcakes if they are not completely cool.

    To make frosting:

    • Combine all ingredients into a small bowl with a rounded bottom. Using a handheld electric mixer, beat all ingredients until well combined and lighter in color, about 5-7 minutes.

    Notes

    *Ghee is OK for paleo, but sub room temp Vegetable Shortening if milk fat is an issue