Vanilla Bean Cupcakes with Mocha Buttercream


    For the cupcakes
  • 1/4 cup coconut flour, sifted
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • Seeds scraped from half a vanilla bean
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • For the frosting
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3 tablespoons honey
  • 1 tablespoon cocoa
  • Tiny pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon finely ground coffee
  • Optional garnish
  • Coffee beans


    For the cupcakes
  1. Preheat the oven to 350 and line a muffin tin with paper liners. Whisk together the coconut flour, salt, and baking soda in a medium bowl. Add the vanilla bean seeds, and mix together with your fingers, pinching the mixture to evenly distribute the vanilla seeds. In a small bowl, whisk together the vanilla extract, eggs, coconut oil, and honey. Add the wet ingredients to the dry and whisk well, or beat with a hand mixer, until very smooth. Pour the batter into the cupcake cups and bake for 15-20 minutes, or until a toothpick comes out clean.
  2. For the frosting
  3. Using a hand mixer, beat the butter until very smooth. Add the remaining ingredients and beat until incorporated. If your frosting does not seem stiff enough, refrigerate for a little while, then beat again. Once the cupcakes are completely cool, pipe or spread on the frosting (I used a Wilton 1M tip). Top with a coffee bean if desired.

Image and recipe” reprinted with permission from www.acalculatedwhisk.com and www.healthyaperture.com

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