Looking for a recipe for a special birthday or party? Try these yellow cupcakes! They are moist, decadent, and no one even needs to know that they are grain-free. The buttercream frosting is so delicious and buttery, much better than any store-bought frosting. These cupcakes are not overly-sweet, so be sure to add plenty of frosting.
Yellow Cupcakes with Buttercream Frosting
Makes 12 cupcakes
1/2 cup butter (or substitute unrefined coconut oil)
1/2 cup honey
3/4 tsp finely ground celtic sea salt
6 eggs, preferably from pastured hens
1.5 tsp vanilla extract
1/2 tsp almond extract
3/4 cup coconut flour
Vanilla or chocolate buttercream frosting (recipe follows)
Melt butter in a small saucepan over low heat. Turn off heat and allow to cool slightly.
Meanwhile, combine the eggs, salt, vanilla extract, and almond extract in a large bowl. If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer.
Add the honey to the butter and stir slightly. Pour this mixture into the wet ingredients and blend well with immersion blender or mixer.
Measure out the coconut flour. Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender*.
Pour the coconut flour into the bowl with the wet ingredients. Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps. (Since coconut flour does not contain gluten, there is no worry of over-mixing it).
Line a muffin tin with paper cups. Scoop the batter into the paper cups. I like to use a 3-Tb scoop for this, but you could just use a large spoon.
Bake cupcakes in 325 degree oven for about 20-30 minutes, until cupcakes are set and a toothpick inserted in the middle comes out clean.
Remove from oven and cool completely before frosting.
Frost with vanilla or chocolate buttercream frosting (recipe follows).
*Time-saving tip: If you use an immersion blender to combine the ingredients, you can skip the step of sifting the coconut flour. This also gives you less dirty dishes!
Vanilla or Chocolate Buttercream Frosting
1/2 cup honey (pourable liquid honey, not super thick and granulated honey)
1 cup butter, softened but still cool
1 tsp vanilla extract
dash celtic sea salt
Optional: 4 Tb cocoa powder (un-alkalized)
Cream the butter with a hand mixer until it is light and fluffy.
Beat the honey, vanilla extract, and salt into the butter until well-mixed. About halfway through mixing, the frosting may appear to curdle; just keep beating and it will smooth out.
With the mixer running, add the optional cocoa powder one tablespoon at a time. Mix thoroughly.
Using a spatula or butter knife, spread the frosting over the cupcakes.
Store leftover icing in the fridge, or freeze it! (If you freeze it, let it thaw for a day in the fridge and then re-whip it before you use it.)
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