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These Paleo Cupcakes With Matcha Coconut Buttercream Frosting are seriously amazing! The creamy matcha and coconut buttercream frosting pairs so perfectly with the fluffy vanilla cupcake from the Lexi’s Clean Kitchen Cookbook!
We’re CELEBRATING today! Today is the 4th birthday of this little old blog, and I am so beyond grateful for everything that has come over the years thus far!
Four years ago (WHOA, I really can’t believe it) I embarked on a journey to share recipes that would change your relationship with food. A journey to help all of YOU on your clean eating path, and to encourage you to have fun in the kitchen!
We’ve created a community here together, and I am so grateful for each and every one of you! Thank you for trusting me when cooking for yourself, your families, your friends…
Over the course of the last 4 years I…
–Left my teaching job to blog full-time.
-Wrote my first cookbook.
-Launched a recipe plug in.
-Been featured and acknowledged in many major publications.
-Hired Sabrina as the first full-time LCK employee.
-Met SO many of you at book signing events!
-And SO MUCH MORE!
I truly feel so blessed that this is my job.
As a special celebration today, I’m sharing the Classic Vanilla Cupcakes from my cookbook! They make the perfect cupcake base, every single time! THE BEST. Nobody will know they are gluten-free and grain-free. Promise!
Look at that moist, fluffy cupcake center! And the buttercream is next level delicious. Seriously addicting.
Paleo Cupcakes With Matcha Coconut Buttercream Frosting
Ingredients
- 1 cup sifted blanched almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of fine sea salt
- 3 eggs
- 3 tablespoons honey or pure maple syrup
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
Coconut Matcha Buttercream Frosting:
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoons almond milk or nut-milk of choice more if needed
- 1/2 teaspoon matcha powder
- 2 tablespoons shredded coconut more for garnish
Instructions
- Preheat the oven to 350°F and line 9 cup of a regular-sized, 12-cup muffin tin with parchment paper liners or silicone liners.
- In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well blended.
- Add the eggs, sweetener, applesauce, and vanilla extract and mix until smooth.
- Pour into the lined muffin cups, filling each about 3/4 full, and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
- While cupcakes cool, make the frosting.
- In a stand mixer fitted with a whisk attachment or using a hand mixer, mix the butter for 1 minute.
- Add the sugar and mix on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes.
- Add the vanilla, almond milk, matcha and shredded coconut. Continue to beat on medium speed for 1 minute, adding the additional tablespoon of almond milk, or more, if needed for spreading consistency.
- Apply the frosting with a spatula or, for a pretty presentation, using a piping bag and tip. Sprinkle with additional matcha and coconut, if desired. Store in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Notes
Thank you for being a part of the Lexi’s Clean Kitchen family throughout these amazing 4 years. I love you all!!
Made these for St. Patrick’s day for the adults but the kids loved them too! It’s actually my second time making this recipe & they come out perfect every time. The matcha frosting is to die for. Be sure and follow the recipe to a ‘t’ it really does make a difference how long you mix the frosting in each step. Yum!
So happy everyone loved!
Love all your recipes and this one looks so good!! But we started making these and the steps don’t actually tell us where to add the coconut flakes or matcha powder?
Sorry about that, it’s been updated!
What matcha powder do you recommend for these?
Your favorite – any you like!
These look DELICIOUS! I love clean eating but good tasting recipes.
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Living sustainably on $100/week in NYC
I love the cup cakes..They look so nice…
Thank you!!
Happy blogiversary! These cupcakes look like the perfect, delicious way to celebrate 🙂
Thank you SO MUCH, Kelly!!!
Happy belated blog anniversary! 🙂
Thank you!!!
Congratulations my dear Lexi!!! You should be so proud of all of your incredible accomplishments and I’m so honored to share this space with you! Cheers to many more years!
Love you so much!!!!
Just made these and they’re delicious! I didn’t have enough almond flour so I used a little bit more of coconut flour and they still turned out delicious! I had some issue with the frosting I was not sure if the butter should be at room temp or melted but I mixed it when it was on the colder side. Once I added the almond milk it was okay but still not as fluffy as it should be. Any suggestions?
Thank you!
Hi Sara! SO glad you loved these! I recommend using butter at room temperature. The longer you beat it the fluffier it should get! We usually beat it until the desired consistency is reached (about 3-5 minutes). Let us know if you try the frosting again!