Mini Paleo Maple Cupcakes

Mini Paleo Maple Cupcakes
Fed and Fit
  • Yield: 24 servings


Apple Cakes
4tablespoons (or 1/4 cup) grass-fed/clarified butter or extra virgin coconut oil
1/2cup unsweetened applesauce
4 eggs
1teaspoon vanilla extract
4teaspoons maple syrup
3/4cup almond flour
2teaspoons cinnamon
1/2teaspoon baking powder
1/8teaspoon Kosher salt
Cinnamon Maple Frosting
1cup palm shortening
2/3cup maple syrup or honey
1teaspoon vanilla extract
1teaspoon maple flavoring
4tablespoons (or 1/4 cup) arrowroot
2teaspoons coconut flour
2teaspoons cinnamon
2tablespoons chilled coconut milk cream
1/2 apple thinly sliced
Cinnamon for dusting


Apple Cakes:

  1. Preheat oven to 350F. Line mini cupcake pan with 24 paper liners.
  2. Melt the butter then whisk in with the applesauce, eggs, vanilla, and maple syrup.
  3. Add the almond flour, cinnamon, baking powder, and salt to the wet ingredients and mix until evenly combined.
  4. Evenly distribute into the 24 mini cupcake liners (about 1 T of batter each) and bake at 350F for 18 – 19 minutes. The cakes are done when a toothpick can be poked in and come out without any batter on the stick.
  5. Let them cool completely.

Cinnamon Maple Frosting:

  1. Whisk the shortening, maple syrup, vanilla, maple extract, arrowroot, coconut flour, and cinnamon together until smooth.
  2. Add the chilled coconut milk cream and whisk again until smooth.
  3. Use immediately. Either spoon the frosting into a gallon plastic bag or a pastry bag.
  4. Gently frost each cupcake with your desired amount of frosting.
  5. Store the rest of the frosting in the refrigerator. Let it come to room temperature before you use as frosting again.


  1. Top each cupcake with a thin slice of fresh green apple and dust with ground cinnamon.
  2. If you don’t enjoy the cupcakes immediately, store them in an airtight container in the refrigerator.

Recipe courtesy of Cassy Joy Garcia from Fed and Fit. Cassy focuses on gluten-free, clean eating and Paleo recipes.