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These gluten-free, naturally sweetened Paleo Chocolate frosted Cinnamon cupcakes are a delicious tasting dessert free of any artificial flavors or processed sugars!
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These cupcakes are goooood! I love baking sweets, and I love eating them, although I have a hard time keeping them in my house without wanting to eat them all. So when I had a desire to make these cupcakes, I decided that I would bring them to our Olympic lifting class the next day and let them taste-test it. Everyone seemed to like them and I was really happy with how they turned out. They were nice and moist, and not too rich or too sweet. I want to make more right now and eat them all. But that probably isn’t the best idea.
Ignore my wonky frosting job, this was my first time ever frosting cupcakes without just using a spatula to glob it over the top. They may not be the prettiest, but they sure tasted good!
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- 3 eggs
- 1/2 cup grass-fed butter melted
- 1 tsp vanilla
- 1/4 cup honey
- 1 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup grass-fed butter softened
- 1/4 cup cacao powder
- 1/4 cup honey
- 1/4 cup arrowroot flour
- pinch salt
Preheat an oven to 350 degrees F.
In a small bowl, mix together the egg, butter, vanilla and honey.
In a large bowl, mix together the flours, baking soda, cinnamon and salt.
Pour the wet ingredients into the dry, and mix together well.
Line a cupcake tin with liners, and fill each liner up about 3/4 full.
Bake for 15-17 minutes, or until they have risen and a toothpick comes out clean. Let the cupcakes cool on a wire rack before frosting.
Mix all of the frosting ingredients together in a bowl while the cupcakes are cooling. Once the cupcakes have cooled, top them with the frosting. Enjoy!
You can use coconut oil in place of the butter for a dairy-free option.