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These Paleo Raspberry Vanilla Cupcakes are totally grain free and are sweetened with coconut sugar! Perfect for a birthday, bridal shower or any occasion!

Paleo Raspberry Vanilla Cupcakes

  • Author: Kelsey


  • 1 cup blanched almond flour
  • ¼ cup arrowroot flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch of salt
  • ¼ cup coconut sugar
  • 2 tablespoons unsweetened vanilla almond milk
  • 1/4 cup ghee, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup freeze dried raspberries, crushed
  • ½ cup melted coconut butter
  • ¼ cup crushed freeze dried raspberries
  • 3 tablespoons maple syrup
  • 2 tablespoons almond milk


  • Preheat oven to 350 degrees.
  • In a bowl combine almond flour, arrowroot flour, baking soda, baking powder, salt and coconut sugar and whisk to combine.  Then add in 2 tablespoons almond milk, ghee, eggs and vanilla extract and whisk to fully combine.
  • Add in ½ cup of freeze dried raspberries that have been crushed (crush them after measuring – I place them in a zipock bag and mash them with a meat tenderizer) and combine with the batter.
  • Line a muffin tin with cupcake liners and scoop the batter evenly into 6 cups.
  • Bake for 18 minutes and then let cool.
  • For the topping, combine melted coconut butter, ¼ cup crushed freeze dried raspberries (measured after crushing), maple syrup and 2 tablespoons almond milk. Mix until fully combined.  Add topping to the cupcakes once they are cooled and top with some sprinkles if you desire!