To celebrate my daughter Elle’s first birthday, I made a big spread of these scrumptious gluten-free, grain-free, The Myers Way®, and AIP-approved cupcakes frosted with strawberry, chocolate, and maple-cinnamon icing. I also used the same recipe to make her beautiful cake!
Most of the guests at Elle’s party were adults, although you’d never know it with how quickly they gobbled these up! Even our guests who weren’t following a Paleo, AIP, or keto diet absolutely LOVED these better-for-you cupcakes.
These cupcakes looked and tasted so good that no one could believe I made them myself–they thought they were from a professional bakery! Plus, since there were many children around Elle’s age at the party, parents were thrilled that there was a sugar-free cupcake option for their child to eat too.
The recipe below features pretty pink icing made with fresh strawberries, and you can find this recipe along with the other two delicious flavors of frosting I used in my cookbook, The Autoimmune Solution Cookbook.
Elle had a wonderful time at her party surrounded by family and friends–and was super excited to show off that she mastered walking just in time for the big day!
I hope you enjoy these cupcakes as much as we did!
Elle’s First Birthday Cupcakes
Course:
Servings
18 cupcakes
Ingredients
Cupcakes
- 1 1/3 cups 320.00 ml Cassava flour
- 1/2 cup 120.00 ml coconut flour
- 1/4 cup 60.00 ml arrowroot flour
- 4 tsp 19.72 ml baking soda
- 4 tsp 19.72 ml cream of tartar
- 1 1/2 cups 360.00 ml coconut sugar
- 1 tbsp 14.79 ml gelatin
- 1 scoop The Myers Way® Collagen Protein
- 3/4 cup 180.00 ml palm shortening
- 2 Tbsp 29.57 ml vanilla extract
- 1/2 cup 120.00 ml applesauce unsweetened
- 2 tsp 9.86 ml apple cider vinegar
- 1 1/2 cups 360.00 ml coconut milk full fat
Icing
- 3 cups 720.00 ml palm shortening
- 1/3 cup 80.00 ml coconut oil
- 2 Tbsp 29.57 ml vanilla extract
- 3/4 tsp 3.70 ml powdered stevia
- 2 Tbsp 29.57 ml maple syrup
- 1 Tbsp 14.79 ml tapioca starch
- 12 strawberries about 1 1/2 cup, chopped
Instructions
- Heat oven to 350°F. Place a paper cupcake liner in each muffin pan cup or arrange 18 silicone muffin cups on a sheet pan.
- To make the cupcakes: In the bowl of an electric mixer, mix together the cassava flour, coconut flour, arrowroot flour, baking soda, cream of tartar, coconut sugar, Collagen Protein, and gelatin on low speed. Add palm shortening, vanilla, applesauce, vinegar, and coconut milk. Beat on low, then medium speed, scraping down the sides, until well mixed.
- Fill each muffin cup two-thirds full with batter. Lightly press dough down into the cup. Bake for 20 minutes or until a toothpick inserted in the center of one or two cupcakes comes out clean. Let the cupcakes cool completely before icing.
- To make the icing: In the bowl of an electric mixer, beat the palm shortening and coconut oil on low until combined. Add vanilla, stevia, maple syrup, tapioca starch, and strawberries. Beat on low for 1 minute, then increase the speed to medium-high and beat until thoroughly combined.
