Honey & Vanilla Cupcakes

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These beautiful grain free cakes are super quick for lunch boxes or a plate for morning tea.  They’re subtly sweet with natural sugars. I won’t bore you with details, the recipe is a quick stir and bake but you will need a small electric mixer for the butter filling. You can eat them now or freezer for later! I used my Grain Free Flour Blend, you can find the recipe here.







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6 Weeks No Wheat Program


Vanilla & Honey Cupcakes
Prep time
Cook time
Total time
Can be dairy free by substituting nut butter for the frosting.
Recipe type: Grain and refined sugar free
Cuisine: Cake
Serves: 12
  • 260g Grain Free Flour Blend
  • 70g rapadura sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup coconut oil (melted and cooled)
  • ½ cup almond milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
Butter filling
  • 100g butter
  • 3 tablespoons raw honey
  • 1 teaspoon vanilla extract
  1. Preheat oven to 180 degrees celcius and place 12 muffin cases into a muffin tray
  2. Place the flour, rapadura sugar, baking powder and salt together in a bowl, mix well to combine.
  3. In a larger bowl whisk the eggs, almond milk, vanilla extract and coconut oil together.
  4. Tip the flour into the egg mix and whisk gently until combined.
  5. Allow to sit for about 3-4 minutes so the coocnut flour can take up a little of the liquid.
  6. Divide the mixture between the muffin cases and bake for about 20 minutes.
  7. Turn out onto a wire rack to cool completely.
  8. Cut out the tops of the cakes and fill with butter cream filling then replace the tops to serve.
Butter filling
  1. Place the butter into a small mixing bowl.
  2. Add the honey and vanilla.
  3. Beat with a hand mixer until smooth.
  4. If the weather is warm and the mix is very soft place it in the fridge for about 15 minutes.

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