Vanilla Cupcakes with Chocolate Peanut Butter Frosting for 2 – GF, DF

I have a slight obsession with single-serve desserts. A one-night stand with an apple crisp or a rendezvous with a melty chocolate lava cake… yes, please. You get one night of indulgence without the week long commitment that comes with making a big batch of cookies or a dozen cupcakes. Do you feel me on this? I mean, these are my dessert dreams.

I am not one to complain, but this last week has been very long and trying for me. I won’t bore you with the details, but sometimes I just need a little pick-me-up outside of my evening glass of Roscato. Pinterest never disappoints. Searching for single-serve Paleo desserts brought up a wide array of scrumptious choices to choose from. I was still kinda stuck on the cupcake thing, from when I couldn’t get my frosting to turn out and ended up making lemon muffins with a strawberry glaze. Don’t get me wrong, those were incredibly delicious. But they didn’t fulfill the cupcake needs in my life… ha!

I found a single-serve vanilla cupcake recipe and it was love at first sight. This was going to be the basis of my reinvented cupcakes, and I knew I would be able to nail the frosting in this case because it was a totally different basis than everything I tried with the lemon muffins. I started writing down the recipe with the many changes I wanted to make and got started. Start to finish, minus me writing down my adapted recipe, these were less than 10 minutes start to finish apart from baking time. The frosting comes together in less than 5 minutes and is  PERFECT.

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These vanilla cupcakes have no gluten, no dairy, no refined sugar, and no oil. They are pretty much a health food at this point, right? Right. An egg white, vanilla, maple syrup, and unsweetened apple sauce are whisked together, then we add our Paleo baking flour trifecta of almond, coconut, and tapioca flour, plus a little baking soda, pink Himalayan sea salt, and coconut sugar. Mix until it’s all smooth and beautiful and use an ice cream scoop to fill two lined cupcake tins 2/3 full. Bake, make your frosting, and wait patiently to frost… that feels like the longest part… 🙂

I completely fell in love with these and I hope you will, too. They were so light and fluffy and the chocolate peanut butter frosting was just heavenly. Seriously, who doesn’t love chocolate and peanut butter? If you are strict Paleo, I would imagine you could easily swap the peanut butter with almond or cashew butter. For me, peanut butter is my jam and always will be.

Vanilla Cupcakes with Chocolate Peanut Butter Frosting for 2

  • Servings: 2
  • Difficulty: Easy
  • Print

Vanilla Cupcakes with Chocolate Peanut Butter Frosting for 2

For the cupcakes:

1 egg white

Dash of vanilla

1 tsp maple syrup

1 1/2 tbsp unsweetened applesauce

2 tbsp almond flour

1/2 tsp tapioca flour

1/4 tsp coconut flour

1/8 tsp baking powder

Pinch pink Himalayan sea salt

2 tsp coconut sugar

For the frosting:

2 tbsp cocoa powder

1 tsp coconut sugar

1 tsp maple syrup

2 tbsp coconut milk

1 tbsp peanut butter (add a little more if you need additional thickening)

Dash vanilla

Pinch pink Himalayan sea salt

  • Preheat oven to 350 degrees F. Line two cupcake tins with wrappers or spray generously with nonstick coconut oil cooking spray.
  • In a small bowl, whisk together the egg white, vanilla, maple syrup and applesauce. Add the almond flour, tapioca flour, coconut flour, baking powder, sea salt, and coconut sugar. Mix until smooth.
  • Use an ice cream scoop to fill your two cupcake tins 2/3 full with the cupcake batter.
  • Bake for 18-23 minutes or until the tops are lightly golden brown and a toothpick inserted in the center comes out mostly clean.
  • Remove from the oven and let cool in pan for 10 minutes, then remove to cool completely.
  • While the cupcakes are cooling, make your frosting. Whisk together all ingredients until smooth. Frosting should be just thick enough to spread without running or to be piped onto the cupcake. Add additional peanut butter a little at a time, if needed, to thicken your frosting up. Keep frosting in the fridge until your cupcakes are cool enough to frost.
  • To frost the cupcakes, either use a spoon to spread the frosting on each cupcake or fill a small Ziploc baggie with the frosting, then cut a tiny piece off the corner of the bag and pipe the frosting onto the cupcake in your preferred design. I did a basic swirl because I am 100% NOT a decorator… 🙂
  • Enjoy!

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Eat one cupcake yourself and share the second with your significant other or bestie, or say to hell with it and eat both yourself because dammit you deserve it! Let me know how the recipe comes out for you! Tell me about it on Facebook or post your pics on Instagram and tag me, @if_it_bakes_you_happy. I would love to hear from you!

Happy Baking! xoxo

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