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
Vanilla Cupcakes from the Lexi's Clean Kitchen Cookbook
- 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, add another tablespoon if needed
- 1/2 teaspoon matcha powder
- 2 tablespoons shredded coconut, more for garnish
Directions
- 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 and 1 tablespoon of almond milk. 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. Store in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Recipe Notes
*Make sure to let cupcakes cool completely before frosting.
Thank you for being a part of the Lexi’s Clean Kitchen family throughout these amazing 4 years. I love you all!!
