This is our Paleo take on a peanut butter and jelly cupcake. The recipe is 100% Paleo friendly and will amaze you when you bite into the first one. You can interchange any fruits you’d like as the “Jelly” part of the cupcakes. We made them in a mini-cupcake tin but they can easily be made in a standard cupcake tin and then adjust your baking time accordingly. As usual, enjoy and send us any feedback you have.
Serves 16 mini cupcakes
|Prep Time: 15 minutes||Cook Time: 17 minutes||Total Time: 32 minutes|
- 2 large eggs
- 2 tablespoons of vanilla
- 1/2 cup of almond or coconut milk (I use the light versions of either milk)
- 1/2 cup coconut sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of Xanthan gum
- 1/2 teaspoon of sea salt
- 1/2 cup coconut flour
- 1/2 cup of tapioca flour
- 5-6 sliced strawberries
- 1/8 cup of almond butter
- Mix the wet ingredients in a mixing bowl together with the coconut sugar.
- Mix all the dry ingredients together in a separate bowl.
- Slowly add the dry ingredients with the wet while mixing.
- I sprayed the cupcake tin with coconut cooking spray. Then fill each cupcake slot half full. Then put a strawberry slice on the the dough and put more dough on top. The slots should be about 75% full when finished adding dough.
- Do this for all 16 cupcakes or for standard cupcakes, add more than 1 slice of strawberry.
- Bake on 350 degrees for about 17 minutes.
- I inject them while they are still hot so the almond butter melts on the inside of the cupcake.
- Let them cool a little and enjoy!
Optional add-ins: Nutella is another great addition to either inject or spread over the top of these pastries. This is one of those recipes where you can mix and match so many options to “make it your own”. Please enjoy.
Nutritional Facts Per 1 Mini Cupcake
|Total Fat: 2.7g||Saturated Fat: 0.3g|
|Carb: 13.7g||Sodium: 116mg|
|Fiber: 0.5g||Cholesterol: 23.1mg|
|Sugar: 6.8g||Protein: 2.1g|