3 / JULY / 2024

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


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the almond flour, coconut flour, arrowroot flour, baking soda, and salt.
  3. In another bowl, beat the eggs and then add the melted coconut oil, maple syrup (or honey), apple cider vinegar, vanilla extract, and almond milk. Mix until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until you get a smooth batter.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
  7. Allow the cupcakes to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
  8. In a bowl, whip the coconut cream with a hand mixer until it becomes fluffy. Add the maple syrup (or honey) and vanilla extract, and whip again until well combined.
  9. Once the cupcakes are completely cool, spread or pipe the frosting on top of each cupcake.
  10. Decorate the cupcakes with fresh berries, shredded coconut, or any other gut-friendly toppings you like.
  11. Serve your delicious gut-friendly birthday cupcakes and enjoy!