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Prep Time: 20 minutes
Cook Time: 18-22 minutes
Servings: 12 cupcakes
For the Cupcakes:
– 2 cups almond flour
– 1/2 cup coconut flour
– 1/2 cup arrowroot flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 4 large eggs
– 1/2 cup coconut oil, melted
– 1/2 cup maple syrup or honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– 1/2 cup unsweetened almond milk
For the Frosting:
– 1 cup coconut cream (refrigerate a can of coconut milk overnight and scoop out the solid part)
– 2-3 tablespoons maple syrup or honey
– 1 teaspoon vanilla extract
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!