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Snickerdoodle Maple Cupcakes

Written by Tiffany H

It was a sort of calm Friday afternoon preluding a weekend in crazy-busy-no-time-wanna-pull-my-hair-out-ville.

Went into the office to see the doc I work for (and have gone to for the last 2 years) for chiro, spent 10 minutes in pain so that my muscles would feel better (Active Release works I tell you), then talked to my gf/coworker/boss for a bit. “Ok, so the party for Shirley is Monday at 6.” Party. For Shirley. 🙂 This is going to be great. “It’s a potluck.”

Uh-oh. I’ve never been to a potluck with a huge group of people who eat just like me. What to make, what to make.

Quickly Saturday came and plans were for me to deep-clean our cars, while hubby tore apart and rebuilt his transmission. It was going to be a long day for hubby, probably 8-10 hours of work if everything went well. Got to his parents (so he could use the garage) around 10 am – and didn’t leave for home till almost 11 pm. In my car, because his was still tore apart in the garage. Sunday came: church 9:30-12:30, back to his parents. Finally, after tons more painstaking, body-breaking work, my talented, resilient, hard-working hubby had the car back together and running 10 times better than before. Those 8-10 hours, however, had turned into 20+. We got home Sunday night around 9 pm. It was a terribly long, tedious, UNrelaxing weekend.

9pm Sunday night: I didn’t have a thing (and I mean not a thing – not a cup of flour measured, not a can of beans open) started towards my potluck contribution. Pinterest to the rescue! I found an amazing looking cupcake on My Natural Family, modded it some, mixed up the dry, put the wet together in the fridge, then we ran to the store (24hr grocery store to the rescue!) to get supplies for the crockpot chili I planned to take to the office in the morning to watch over all day. Idk how hubby had the energy to get in the car and drive, let alone walk all through the store with me and drive back home. He was so exhausted and beat up, yet he kept going because I needed him to. (Note: I married Superman.)

Got home again, 10 pm, and we spent the rest of the night browning beef, cutting up veggies and throwing the chili together. Yes, my tired, sore, just-worked-every-waking-hour-of-the-entire-weekend husband stayed up to help me! I am so blessed. Finally hit the sack around 11:30, then got up at 6:15am, made the cupcakes and frosting, got hubby ready for work, got my lunch & water ready, showered and was out the door by 8. Come to think of it, I don’t actually remember sleeping.

That terribly long weekend ran right into the brick wall of the next week. It’s so hard not having a moment to refresh before starting another week.

So… this post was not about my recipe to become a burnt-out, bumbling fool, no matter how good all that ^looks above.

This post is really about cupcakes! Yummy, naturally sweetened, grain-free cupcakes! 🙂

That should make everything all better.

My doc wouldn’t stop exclaiming how good the chili smelled as it slow-cooked all day. I believe his close-to-exact words were “Oh that stuff she’s cooking is killing me!”. (He didn’t know I  was the one cooking it. Hehe.) In a good way. I’m pretty sure he meant it in a good way. 😉

Ok, to the cupcakes! I am assuming that they were a hit due to the handful of people telling me how good they were and asking if I got to try one – they also didn’t know I made them! Also hubby had two. And he implied that we was only stopping at two to be polite. That’s always a good sign. 😀

So, at the request of several of my patients, I’m sharing the recipe I modded. Here you go Bob & Pat! Thanks for being patient with me. 😉 Go to My Natural Family for the original.

Dry Ingredients - mix well!

Hand or beater mix well

Halfway there!

Baked up

And she's done! :)

I greatly enjoyed making these for this post. They turned out just as well, but I did cheat by using left over frosting from the first ones! The rest of these beauties went into the freezer un-frosted, so once in a while I can pull one out for a semi-sweet treat after lunch or dinner. The frosted specimens, however (and of course), got scarfed down as soon as hubby got home. Like, as soon as he got home. Still in his work clothes, rummaging around in the fridge, I hear “Oooooooooo”, then they were gone. (Don’t worry I tackled him and did succeed in having one all to myself. 😉 )

Hope you enjoy the recipe and every minute it takes to put them together! Baking is really such a fun sport. 😉

Snickerdoodle Cupcakes 9 

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Snickerdoodle Maple Cupcakes
A slightly spicy, deliciously sweet, snickerdoodle wannabe. Try this with my coconut cream buttercream!
Author: Tiffany H
Ingredients
  • 2/3 cup Coconut Flour
  • 1/4 cup Almond Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Real Salt
  • 7 Farm Fresh Eggs
  • 1/2 cup Local or Organic Maple Syrup
  • 1 Tbsp Vanilla
  • 1/2 cup Almond milk (unsweetened)
  • 8 Tbsp Unpasteurized Butter melted (one stick)
Instructions
  1. Preheat oven to a toasty 350 degrees. (Too hot for me)
  2. Mix dry ingredients together (top 5 ingredients).
  3. Using a hand whisk or a hand/stand mixer using the whisk attachment, mix the bottom 4 wet ingredients together well.
  4. Add the melted butter and, you guessed it, mix well.
  5. Allow to sit while you are filling 14-16 muffin cups with paper liners and the coconut flour is simultaneously absorbing as much moisture as possible.
  6. Throw in the oven (i.e. place in the oven) and bake for 20-25 minutes, watching carefully at 20.
  7. Remove from oven and remove from tins. Cool on the counter or a wire rack and get on making the frosting! Enjoy! =)
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Coconut Cream Buttercream Frosting
The closest thing I've found to "real" buttercream.
Author: Tiffany H
Ingredients
  • 1 1/4 cup Unpasteurized Butter softened (2 1/4 sticks)
  • 2/3 cup Maple Syrup
  • 1/2 tsp Cinnamon
  • 2 1/2 tbsp Coconut Flour
  • 5 tbsp Coconut cream concentrate
  • 2 tbsp Maple Sugar
  • 1/4 tsp Cinnamon
Instructions
  1. Beat butter, maple, cinnamon and coconut flour together well.
  2. Add coconut cream concentrate 1 tablespoon at a time until mixture is glossy and taste-worthy.
  3. Add to a piping bag or cut the corner off of a regular bag.
  4. Swirl onto cupcakes however you desire, then sprinkle each with a tiny bit of the maple sugar/cinnamon mixture.
  5. Take a deep breath, reveling in all your hard work to get to this moment, and enjoy that first bite! 😉

About the author

Tiffany H

Hi! I'm Tiffany, mama to the handsomest little boy and sweetest little girl, and wife to the best man ever. I love my Savior, being a housewife, mama and personal 'bakist' to the hubby, living naturally, and making real food taste yummy. I hope you enjoy this little glimpse into my crazy, happy life. Join me on the journey, let's get to know each other!

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2 Comments

  • Tiffany,

    Thanks for posting these recipes. The cupcakes you made for the party were delicious. We can’t wait to make some ourselves.

    God bless,
    Bob & Pat