Snickerdoodle Cupcake, Paleo Recipe

Snickerdoodle Cupcake, Paleo Recipe

Posted on December 23, 2015

A new twist on a timeless classic, these Snickerdoodle Cupcakes are as delicious as they are easy. They provide a great opportunity to get kids involved in the baking this holiday season. So whether you’re looking for a great gift idea for neighbors, teachers, and friends or simply a tasty treat the whole family will love, give these Snickerdoodle Cupcakes a try!

Snickerdoodle Cupcake, Paleo Recipe Instructions

snickerdoodle cupcake, paleo recipe

Prep Time: 20 minutes

Cook Time: 20-22 minutes

Total Time: 45 minutes

Yield: 16


  • 2/3 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 eggs
  • 2 egg whites
  • 1/2 cup honey
  • 1 tablespoon vanilla
  • 1/2 cup coconut milk (canned)
  • 8 tablespoons butter, melted

Buttercream Frosting Recipe:

  • 1 1/4 cup butter, softened
  • 2/3 cup honey
  • 1/2 teaspoon cinnamon
  • 2 1/2 tablespoons coconut flour
  • 5 tablespoons coconut cream (the thick coconut cream skimmed off the top of canned coconut milk)
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  1. Preheat oven to 350°.
  2. Line 2 muffin tins with a total of 16 cupcake liners.
  3. Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.
  4. In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.
  5. Add the dry ingredients to the wet ingredients, whisking until well combined.
  6. Add the melted butter to the batter and mix in well.
  7. Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.
  8. Divide batter evenly between cupcake liners and bake for 20-22 minutes, or until tops of cake are firm to the touch and spring back.
  9. Remove and cool completely on a wire rack.

Buttercream Frosting Instructions

  1. Place the butter, honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined.
  2. Beat in the coconut cream, 1 teaspoon. at a time, until fully incorporated.
  3. Mixture should be thick and glossy.
  4. Scoop into a piping bag and pipe on top of cooled cupcakes (we used a trusty Ziplock bag).
  5. Mix the sugar and ¼ teaspoon. cinnamon together and sprinkle desired amount on top of cupcakes.

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