By Lisa

Little Miss Cameron turns two years old today. We are pretty sure that Cameron has some severe grain intolerances (like her mommy) so she has been raised Paleo plus dairy since she started eating solids at four months old. If I let her “cheat” and have regular cake for her birthday, it would make her really sick so I began the day searching for the perfect Paleo vanilla cupcake and frosting recipes.

2013-10-20 09.57.08Enter: FAILEO! Ugh. I hate “faileo.” This is when you try a Paleo recipe and it fails. It’s so frustrating when you experience faileo after going to the store to buy very expensive special ingredients and you end up chucking your creation because it’s just terrible. This happened to me today when it came to my frosting. I ended up finding a decent frosting that I’m sure Cam will love. It wasn’t as good as the cream cheese frosting I made for the carrot cake recipe, but it was much better than the other two frostings I made today and failed at. (I think part of the problem was that I couldn’t find palm shortening anywhere and tried to sub with palm oil in one recipe and butter in another. Yeah, no.) It was good enough that I’m comfortable telling you about it so that you have an option if you don’t eat dairy. The cupcake recipe was found in one of my favorite cookbooks, Paleo Indulgences and they are great! This cookbook never fails me (thank you, Tammy Credicott).

I’m waiting for Cam to wake up from her nap so she can have her special Birthday Cupcake. I am sure that it will be a hit!

Vanilla Cupcakes

Dry Ingredients

2/3 cup coconut flour, sifted

1/2 Tsp sea salt

1 Tsp baking powder

Wet Ingredients

4 eggs

2 Tbs pure vanilla extract

1/2 cup pure maple syrup

1/2 cup full-fat coconut milk

1 vanilla bean, split and scraped (optional)

1/2 cup coconut oil, melted.


  1. Preheat oven to 350 degrees.
  2. Place the dry ingredients in a medium bowl and whisk to combine.
  3. Add the wet ingredients, except the coconut oil, to the dry and mix well with a hand mixer.
  4. With the mixer on low, slowly pour in the coconut oil. Mix well.
  5. Divide the batter among 12 paper-lined muffin cups.
  6. Bake 22-25 minutes, or until the center of the cupcakes spring back when pressed lightly in the center.
  7. Coll in the pan 5 minutes, then turn out onto a wire rack. Cool completely before frosting.
  8. Frost and enjoy!

Vanilla Cake Batter Frosting


1 jar Nikki’s Vanilla Cake Batter Coconut Butter

1/2 cup full-fat coconut milk

1/2 cup grass-fed butter

1 Tsp vanilla extract

1/2 cup honey


  1. Add ingredients together and mix to desired thickness.
  2. Place frosting in the refrigerator for about 15 minutes before decorating cupcakes.