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Paleo and AIP Cinnamon Cupcakes are well-suited 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.
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 and summer with the prettiest visual blast, something like pink cupcakes: coaxing and beckoning upcoming birthdays and special events.
Spring and summer cupcakes
You’ll see in my photos, lilac blossoms alongside the spring and summer cupcakes. We have 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. Their color goes SO prettily with the strawberry buttercream.
Other edible spring and summer flowers to garnish with include: roses and tulip petals! 🙂
You can also see in the photo above our flowering quince and our red tulips. We feel so thankful for all the beauty.
Ingredients in these AIP spring and summer cupcakes
The cupcake recipe uses:
- cassava flour and coconut flour
- coconut sugar
- collagen and gelatin — Don’t omit these; they are part of what makes the texture of the batter perfect when baked.
- coconut milk
- lard or coconut oil
- apple cider vinegar and baking soda — These two react creating the rise when baked.
- cinnamon and sea salt
The frosting also uses:
- honey
- freeze-dried strawberries (here)
How to make Cinnamon Cupcakes with Strawberry Frosting
This Paleo AIP cupcake recipe is really easy:
- Place dry ingredients in one bowl.
- Add wet ingredients to another smaller bowl.
- Pour wet ingredients into dry ingredients. Stir to mix. Batter will be thick, and it needs to be: It’s egg-free, and this thickness is part of how the batter rises well and accomplishes that perfect texture. So don’t thin it! 🙂
- Scoop batter into cupcake pan. Bake! Cool, and frost.
The frosting recipe is easy, too. See the detailed Instructions below in the Recipe itself.
AIP Cinnamon Cupcakes with Strawberry "Buttercream" Frosting (Paleo)
Equipment
- 2 mixing bowls
- cupcake pan
Ingredients
- ¾ cup cassava flour use only Otto's or Bob's brands for success (the other brands are too starchy) - Use the ingredient link for 15% off Otto's.
- ½ cup coconut sugar
- ⅓ cup lard or coconut oil, melted and cooled slightly
- ⅓ cup coconut milk, room temperature or warm (not chilled)
- ¼ 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
- ½ teaspoon cinnamon
- ½ teaspoon baking soda, sifted
- ¼ teaspoon sea salt
Strawberry "Buttercream" Frosting
- 1 cup lard slightly soft at room temperature (but not melted); OR (the not-orange) Grain Brain palm shortening here (not Spectrum brand)
- ¼ cup raw honey
- ¼ cup water
- 1 teaspoon gelatin see link and discount code below in Recipe notes
- pinch sea salt
- 1 cup freeze-dried strawberries
Instructions
Cinnamon Cupcakes
- Preheat oven to 350℉. Line muffin pan with liners. Set aside.
- In large bowl combine dry ingredients: cassava flour, coconut sugar, collagen, coconut flour, gelatin, cinnamon, baking soda and sea salt.
- In medium bowl combine wet ingredients: fat of choice, coconut milk, water and apple cider vinegar.
- Add wet ingredients to dry ingredients and stir to combine.
- 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
- 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.
- Place ¼ 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.
- Turn off heat and stir in honey and sea salt to dissolve. Allow to cool to room temperature, about 15 minutes.
- Place the lard in a large metal bowl. Beat on high with hand beaters until creamy, about 1 minute.
- 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.
- Add freeze-dried strawberry powder, and beat to fully incorporate.
- 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.)
Notes
Nutrition
I hope recipes like these two (the cupcakes and the dairy-free buttercream) help you to enjoy spring and summer 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 and summer time: fresh and fulfilling!
PositiveMadga says
Beautiful!
Joni Jessica says
These are looking so moist! Will definitely give it a try!
Megan Stevens says
Great, Joni!
Raia Torn says
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!
Megan Stevens says
Great, Raia. It’s such a nice dairy-free option!
linda spiker says
Love me some strawberry buttercream!
Karen Kelly says
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!
Megan Stevens says
Yes, such a great ingredient!! Thank you!
Emily Kemp says
Oooh these look like the perfect treat with a hot cup of tea. So pretty too!
Megan Stevens says
Aw yes, with tea: lovely!
Yang@Yang's Nourishing Kitchen says
That buttercream frosting looks so yummy! The cupcakes and lilac… what a beautiful celebration for spring!
Megan Stevens says
Thank you, Yang!
Vanessa Price says
Oh goodness, I don’t think I’d be able to stop with just one!
Megan Stevens says
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
meg says
We made these last week because my daughter had a birthday party to go to, but she can’t have eggs or dairy right now. We traditionally eat a diet similar to paleo. She has requested these cupcakes again, they were delicious. I added coconut butter and arrowroot to the frosting because mine was a little thin. Turned out great!
Megan says
Thanks so much for sharing your experience!, so helpful for other readers. I’m so happy your daughter loved the recipe and requested a repeat! 🙂
Katie Stanley says
Where have these been all of my life?! Now if only I could eat one while breathing in the scent of those lilacs!
Tatiana Shifruk says
The frosting instantly caught my attention with its juicy look and vibrant color!
Christina Nesbitt Shoemaker says
I am jealous of all your lilac trees!! These are beautiful and such lovely flavors together!
Carol @studiobotanica says
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!
Susan Piazza says
Though they look delicious, 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.
Megan Stevens says
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. Also, this recipe is AIP, so stevia is not allowed. 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.
Sousxie Q says
The middle of my cupcakes came out a little “gummy”, but I substituted granulated monk fruit sweetener, and I used less than recipe because of how sweet it is. We also tried the one cupcake before it was cooled completely. Will the “gummy” texture subside if we let the rest cool completely? The toothpick came out clean upon testing for doneness.
Megan says
Hi, the main thing is AIP and egg-free baked goods don’t do well with substitutions. When you make any changes in quantities it affects the outcome and texture. But yes, they do need to cool completely because of the gelatin, which replaces the egg, and then the texture is perfect inside.
Krista says
I made these according to the instructions with lard. The cupcakes sunk in the middle. Any idea why this would happen? They taste delicious but don’t look god enough to serve at my daughters party. So sad, how can I prevent this?
Megan says
Hi Krista, did you make any variations at all to the recipe, for example: did you use maple syrup or another liquid sweetener instead of coconut sugar? Did you leave out or sub any ingredient? Did you use Otto’s or Bob’s cassava flour?
ChihYu says
Wow ! That looks simply amazing. Soft gorgeous and delicious !
Megan Stevens says
Thank you, ChihYu!! 🙂
Yvonne Janowski says
What a beautiful dessert for a spring gathering. Love the strawberries!
Megan Stevens says
Good idea, such a pretty, social food! A celebration of spring produce! 🙂
Tessa@ Tessa the Domestic Diva says
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!
Megan says
Thank you Tessa! 🙂
Lindsey Dietz says
I knew it! I guessed that lard was the frosting ingredient before I read the recipe! And it’s perfection!
Megan Stevens says
Thanks, Lindsey. Those traditional baking ingredients are so much fun to use, and so reliable.
Emily @ Recipes to Nourish says
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!
Megan says
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!
DLB says
how do these freeze/
Megan says
They freeze well.
DLB says
this batter was incredibly thick. i added more milk and water and still super thick. is this normal?
Megan says
Yes, the batter needs to be super thick, because it’s egg-free. Don’t change the recipe at all with egg-free recipes. They’ve been tested over and over again to be perfect. Any changes will alter the outcome. 🙂
dlb says
ugh…it was so thick like dough:( wasn’t sure how i was getting in muffin things without adding more..my kids still add but they were super gelatinous inside;( ill have to try again!
Tawny says
Hi ! These look great! Can they be done without collagen and gelatin? My son has histamine intolerance and mast cell disorder and these are not tolerated at this time. ? I would love to make these for him.
Megan says
Hi Tawny, I’m sorry that I missed your question until now! The collagen may be able to be pulled out, but it does contribute to the cakey texture. The gelatin, I’m sorry, can not be removed, because it’s part of what makes the egg-free recipe work. I have struggled with histamine MCAS issues in the past, and I sympathize! Best wishes!
Gopika says
Good morning and happy new year. These look delicious. It would be helpful to me if you’d list the ingredients in the order that they are added. It would save time and reduce the risk of forgetting to add something. Many thxx.
Megan says
Hi Gopika, and happy new year!! Thanks for the suggestion. Bakers and recipe creators have one of two ways of listing ingredients. While I appreciate your method, I am in the other camp 😉 that feels it’s best to list ingredients in order of quantity, greatest to least, for a similar reason; it helps to avoid error. Additionally to help, in the Instruction steps, I list the dry ingredients and the wet ingredients, so none are forgotten, especially with longer recipes. I hope this helps!
Gopika says
Hi Megan.
Thxx. And thxx for your explanation. I didn’t know that. Thxx for explaining!!
Megan says
You’re welcome!! 🙂 ♥
Julie Cinquina says
The batter was absolutely delicious but my cupcakes sank instead of rose.
Any idea what would have caused that to happen?
Megan says
Hi Julie, The first thing that comes to mind for me is always what brand of cassava flour did you use? If you didn’t use Otto’s or Bob’s, that’s the issue. The other companies use old and starchy cassava roots that basically make tapioca flour, very different from young cassava flour.
Tani C says
Hi – I have 3 questions:
1) Do you have weights for ingredients? I feel it’s a game-changer and a must for gluten free baking.
2) can I make this as a cake instead of cupcakes?
3) can I use eggs instead of gelatin?
Thanks!
Megan says
Hi Tani, sorry, at this time I don’t have weights for this recipe, but I do not find it necessary at all with this AIP recipe. AIP baking is different than GF baking, even though it’s also GF. Yes, okay for a small cake. I haven’t recipe tested with eggs, so not at this time.
Lisa says
Hello Megan! Can I freeze the cupcakes without the frosting?
By the way, I love this recipe!
Megan says
Hi Lisa, yes, you can; they freeze great! SO glad you love the recipe! 🙂