Cinnamon Cupcakes with Strawberry "Buttercream" Frosting {Paleo & AIP} are dairy-free and SO delicious! Make them for a special occasion or just for a treat! #paleocupcakes #aipcupcakes #paleocake #aipcake #paleofrosting #aipfrosting #paleodessert #paleobirthday #aipdessert #aipbirthday

Cinnamon Cupcakes with Strawberry “Buttercream” Frosting {Paleo & AIP}

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Have you smelled the lilacs yet this spring? They smell of gardenias and feisty natural perfume — both musky and angelic. Their horn-like blossom clusters last only two weeks, welcoming in spring with the prettiest visual blast, something like pink cupcakes: coaxing and beckoning upcoming birthdays and special events. These Paleo and AIP cupcakes are well-suited indeed to all things special, special diet or not: moist, just the right sweetness, exciting, delicious, sure-to-please! The Strawberry “Buttercream” Frosting is, of course, dairy-free and YET, it’s my husband’s favorite frosting ever.

Cinnamon Cupcakes with Strawberry "Buttercream" Frosting {Paleo & AIP} are dairy-free and SO delicious! Make them for a special occasion or just for a treat! #paleocupcakes #aipcupcakes #paleocake #aipcake #paleofrosting #aipfrosting #paleodessert #paleobirthday #aipdessert #aipbirthday

Here you see our cupcakes, dotted and surrounded by our lilac blossoms. We have MANY lilac trees on our new property, and after longing for their bloom, we are enjoying them so much. Lilac flowers are indeed edible, so if you have some in your yard, do decorate with them. They don’t taste lovely, but they’re SUCH a pretty garnish, and they’re healthy, and I, for one, enjoy eating them. Their color goes SO prettily with the strawberry buttercream.

Cinnamon Cupcakes with Strawberry "Buttercream" Frosting {Paleo & AIP} are dairy-free and SO delicious! Make them for a special occasion or just for a treat! #paleocupcakes #aipcupcakes #paleocake #aipcake #paleofrosting #aipfrosting #paleodessert #paleobirthday #aipdessert #aipbirthday

 

You can also see in the photo above our flowering quince and our red tulips. We feel so thankful for all the beauty.

 

Cinnamon Cupcakes with Strawberry "Buttercream" Frosting {Paleo & AIP}
Servings: 6 cupcakes
Author: Megan
Ingredients
  • 3/4 cup cassava flour Otto's brand preferred and recommended
  • 1/2 cup coconut sugar
  • 1/3 cup lard or coconut oil, melted and cooled slightly
  • 1/3 cup coconut milk, room temperature or warm (not chilled)
  • 1/4 cup collagen (see link and DISCOUNT code below in Recipe Notes)
  • 3 Tablespoons coconut flour
  • 3 Tablespoons filtered water
  • 1 Tablespoon gelatin (see link and DISCOUNT code below in Recipe Notes)
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda, sifted
  • 1/4 teaspoon sea salt
Strawberry "Buttercream" Frosting
  • 1 cup lard slightly soft at room temperature (but not melted); OR (the not-orange) palm shortening
  • 1/4 cup raw honey
  • 1/4 cup water
  • 1 teaspoon gelatin see link and discount code below in Recipe notes
  • pinch sea salt
  • 1 cup freeze-dried strawberries (find these at Trader Joe's or see the link below in Recipe Notes)
Instructions
Cinnamon Cupcakes
  1. Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners. Set aside.
  2. In large bowl combine dry ingredients: cassava flour, coconut sugar, collagen, coconut flour, gelatin, cinnamon, baking soda and sea salt.
  3. In medium bowl combine wet ingredients: fat of choice, coconut milk, water and apple cider vinegar.
  4. Add wet ingredients to dry ingredients and stir to combine.
  5. Fill muffin tin with batter. Bake until toothpick inserted in center comes out clean, about 25 minutes. Set aside to cool completely.
Strawberry "Buttercream" Frosting
  1. Place freeze-dried strawberries in food processor, blender or coffee grinder and blend to a fine powder. (If you plan to use a pastry tip to frost the cupcakes, any pieces of strawberry that aren't powdered will clog the smaller tips. So remove or crush the larger pieces; or use an open, large tip for piping.) Set aside.
  2. Place 1/4 cup water in a small saucepan and sprinkle gelatin over its surface. Stir in with fork or whisk, and allow gelatin to dissolve for 1 minute. Heat over medium heat, stirring the entire time, as the gelatin dissolves completely, about 2-3 minutes.
  3. Turn off heat and stir in honey and sea salt to dissolve. Allow to cool to room temperature, about 15 minutes.
  4. Place the lard in a large metal bowl. Beat on high with hand beaters until creamy, about 1 minute.
  5. Add honey-gelatin-water 1-2 tablespoons at a time, beating about 20 seconds after each addition. Beat until frosting is smooth and honey mixture is incorporated evenly. Frosting will be aerated slightly and hold its shape as it's beaten.
  6. Add freeze-dried strawberry powder, and beat to fully incorporate.
  7. You can frost your cupcakes at this point. (If you refrigerate the frosting before using it, simply melt it down slightly (not fully) again, beat and refrigerate until you have reached the right temperature and texture. Or bring it to room temperature slowly, and beat briefly to loosen and soften.)
Recipe Notes

You can find collagen peptides HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)

You can find grass-fed and pesticide-free gelatin HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)

Find coconut sugar HERE.

Find freeze-dried strawberries HERE.

Cinnamon Cupcakes with Strawberry "Buttercream" Frosting {Paleo & AIP} are dairy-free and SO delicious! Make them for a special occasion or just for a treat! #paleocupcakes #aipcupcakes #paleocake #aipcake #paleofrosting #aipfrosting #paleodessert #paleobirthday #aip #cake #cupcakes #aipdessert #aipbirthday #paleo #birthday #dessert #cinnamon #strawberry #eggfree #nutfree #dairyfree #frosting

I hope recipes like these two (the cupcakes and the dairy-free buttercream) help you to enjoy spring even more, but also to enjoy your special diet even more! The possibilities for pleasurable food on limited diets are endless. That’s because whole foods are like spring time: fresh and fulfilling!

 

 

Cinnamon Cupcakes with Strawberry "Buttercream" Frosting {Paleo & AIP} are dairy-free and SO delicious! Make them for a special occasion or just for a treat! #paleocupcakes #aipcupcakes #paleocake #aipcake #paleofrosting #aipfrosting #paleodessert #paleobirthday #aipdessert #aipbirthday

Cinnamon Cupcakes with Strawberry "Buttercream" Frosting {Paleo & AIP} are dairy-free and SO delicious! Make them for a special occasion or just for a treat! #paleocupcakes #aipcupcakes #paleocake #aipcake #paleofrosting #aipfrosting #paleodessert #paleobirthday #aipdessert #aipbirthday

 

Do you have a special event coming up soon? Do you need a lovely Paleo or AIP cupcake recipe? Enjoy!

 

Comments 30

  1. Oh Megan, you make the most beautiful cupcakes!!! All those beautiful spring flowers takes the decorating to another level – swoon! I love this frosting with the gelatin in it, so yummy!

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      Author

      Thank you Emily!! So sweet. This is such a special time of year with all things blooming, and cupcakes! So much love blowing in the breezes — from harvesting lilacs to baking for loved ones. xo!

  2. The lilac blooms against that amazing pink frosting! So darn beautiful! I already know I am going to love these…they are similar to the chamomile ones i love so much!! LOVE!

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      Author
  3. Oh my goodness. It never ever ever would’ve crossed my mind to use lard in frosting! Genius. I’m going to have to try it!

  4. These cupcakes are so pretty and perfect for all special spring events coming up. I love using freeze dried strawberries in icing to give them flavor and color!

    1. Well, we have a rule here: We always eat protein first! 😉 That helps limit dessert foods and creates the right balance in life and blood sugar levels! 😉 xo

  5. Lilacs ARE enchanting! Thrilled that your new home has abundance of this delightful Spring fragrance. Cupcakes are mini works of art! I have most of these ingredients.. Mine may not look as pretty but will see what I can create!! Thanks Megan!

  6. Where have these been all of my life?! Now if only I could eat one while breathing in the scent of those lilacs!

  7. Though they look delicious, has anyone tried to make them and then eaten them? I am curious about having to buy ingredients I may never use again such as cassava flour, collagen, coconut sugar. She uses stevia in her cookbook I wonder why I have to switch to coconut sugar now. Love to hear about the taste and ease of cooking from eaters and bakers. Thanks.

    1. Hi Susan, we’ll hope some other cooks chime in too, but in the meantime I can shed some light on your questions, hopefully. 🙂 Firstly, the reason I use coconut sugar in this recipe is it gives the cupcakes a cupcake texture. I LOVE using stevia in certain recipes, but this one is best suited to a granulated sugar that’s natural. Secondly, collagen and cassava flour are both pricey, but they are wonderful staples. I budget them in because they’re both so healthful (cassava has resistant starch and has been a huge blessing to my health) and make a great variety of baked goods. I have made this recipe several times, and I believe you’ll love the cupcakes. If you’d rather use only stevia, then I’m so happy you have my cookbook and those recipes.

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