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Paleo Vanilla Cupcakes

Full of almonds and honey and all that great stuff, these not-so-ordinary Paleo Vanilla Cupcakes are the perfect treat to dress your table with. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection


  • 2 cups/240g/8 oz Almond flour
  • 1/4 cup/30g/1 oz Tapioca Starch
  • 1/4 cup/45g/1.5 oz Natvia
  • 1/2 tsp Baking soda
  • 1/4 tsp fine sea salt
  • 2 each Eggs at room temperature
  • 1/2 cup/125g/4.2 oz plain low fat yogurt or fat free greek yogurt
  • 1/4 cup/87g/3 oz honey or maple syrup
  • 3 tsp Vanilla Extract
  • Vanilla Frosting of Choice


  1. Preheat the oven to 375F and line a 12-cup cupcake tin with papers. Set aside.
  2. In a medium mixing bowl, whisk together the almond flour, tapioca starch, stevia, baking soda and salt. Set aside.
  3. In a large mixing bowl, whisk the eggs, then whisk in the yogurt, honey/maple syrup and vanilla. Add the dry ingredients (almond flour mixture) and whisk until fully combined and no clumps remain.
  4. Divide the batter between the 12 compartments in the prepared cupcake pan.
  5. Put the pan in the oven, close the oven door and immediately lower the temperature to 325F. Bake for 18-22 minutes until the cupcakes are domed and firm to the touch.
  6. Allow to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely before frosting and decorating.
No nutritional info supplied

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