Cinnamon Cupcakes with Strawberry "Buttercream" Frosting {Paleo & AIP}

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! Strawberry "Buttercream" Frosting is so pretty, easy to pipe and YUMMY!

Course Dessert

Cuisine American

Keyword aip, buttercream, cinnamon, cupcakes, egg-free, paleo, strawberry frosting

Prep Time 35

Cook Time 20

Total Time 55

Servings cupcakes

Calories 334kcal

Author Megan

Cost $7

Ingredients

3/4 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.
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) Grain Brain palm shortening here (not Spectrum brand)
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

Preheat oven to 350 degrees Fahrenheit. 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 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.
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

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.

Nutrition