These easy grain free vanilla cupcakes are paleo and dairy free.  

Grain Free Vanilla Cupcakes

Eggs coconut flour, salt, vanilla, oil, maple syrup, and baking soda are all you need for these grain free vanilla cupcakes. 


Dairy Free Vanilla Cupcakes (gluten free)

These dairy free vanilla cupcakes are made with coconut oil or avocado oil instead of butter.  I used both coconut oil and avocado oil and loved the turn out!  The cupcakes came out spongy and soft, without any butter!  Seriously, no melting, perfect, consistency, and of course no taste.  Actually, I don’t know how I hadn’t thought to use avocado oil in more baked goods before!  

GAPS Vanilla Cupcake Recipe w/ Cream Cheese Frosting

GAPS desserts are a thing! 

Families starting on full GAPS usually have the hardest time when it comes to celebrations, treats, and snacks.  Luckily, these grain free vanilla cupcakes are made with a few simple GAPS approved foods. 


Gluten free baking can be hard, especially when you substitute ingredients.  Hopefully you have all of the ingredients on hand because almond flour and coconut flour do not yield the same consistency.  They require different amounts of liquid, egg, etc.  These grain free vanilla cupcakes are allergen friendly and dairy free but do call for eggs.  

Paleo Vanilla Cupcake Recipe

These paleo vanilla cupcakes are incredibly simple and tasty.  Many times, paleo can mean avoiding treats at all costs.  However, these low carb cupcakes are simple, easy, and healthy.  These cupcakes come together with a few simple ingredients that do not stretch the paleo guidelines too much.  For the frosting be sure to check out the coconut cream frosting we used in the carrot cake.  


This dairy free dessert is the perfect option for somebody healing lactose intolerance. 

Easy Grain Free Vanilla Cupcake Recipe
Serves 10
Easy grain free vanilla cupcake recipe for paleo, gluten free, and dairy free baked goods. These are sugar free and made with maple syrup, substitute with raw honey if you don't have maple syrup. These are ready in about 15 minutes and are fluffy, soft and delicious.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 1/2 cup of avocado oil or coconut oil
  2. 1/2 cup maple syrup
  3. 1/2 tsp real salt
  4. 1 tsp vanilla extract
  5. 4 large eggs
  6. 1/2 cup coconut flour
  7. 1 tsp baking powder
  1. Preheat oven to 350F.
  2. Prepare your muffin pan, line with cupcake liners.
  3. (By hand) In a mixing bowl whisk the eggs, vanilla, and salt. Add coconut oil and combine. Add the coconut flour and baking powder. Let the coconut flour absorb the liquid, and stir well.
  4. (In a food processor) Add all ingredients and pulse.
  5. Fill liners 3/4 full.
  6. Bake cupcakes for 15-18 minutes at 350F.
  7. Remove from oven and let them cool for a few minutes before you move the cupcakes to a cooling rack.
  8. Cool completely before frosting use cream cheese frosting or coconut cream frosting for dairy free.
Cream Cheese Frosting
  1. 8 oz cream cheese
  2. 1/2 cup unsalted butter
  3. 1/2-1 cup maple syrup (depending on preference I used about 1/2 cup)
  4. Whisk all ingredients until smooth and creamy.
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