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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! =)