Paleo Eggnog Cupcakes with Maple Buttercream
Prep time: 
Cook time: 
Total time: 
Yield: 9 cupcakes
Paleo Eggnog Cupcakes with Maple Buttercream feature fluffy cake and creamy frosting, and are sure to please paleo and non-paleo eaters!
  • ¾ cup (85 g) almond flour (I used Bob’s Red Mill)
  • ½ cup + 3 tablespoons (72 g) golden flaxseed meal (I used Bob’s Red Mill)
  • 1½ teaspoons granulated stevia
  • 1½ teaspoons baking powder
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon ground mahlab (optional)
  • ¼ cup (60 ml) pure maple syrup
  • ¼ cup (60 ml) canned full-fat unsweetened coconut milk, stirred before measuring
  • ¼ cup (60 ml) avocado oil or light olive oil
  • ¼ cup (60 ml) water
  • 3 large eggs
  • 1½ teaspoons pure vanilla extract
  • 4 tablespoons clarified butter/ghee (I used EatLuv)
  • 2 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon arrowroot starch
  • 1 pinch salt
  1. Preheat oven to 375F; line a muffin tray with 9 paper liners.
  2. Whisk together the almond flour, flaxseed meal, granulated stevia, baking powder, nutmeg, salt, and mahlab together in a medium bowl and set aside.
  3. Beat together the maple syrup, coconut milk, oil, water, eggs, and vanilla in a large bowl.
  4. Beat the dry ingredients into the wet ½ at a time, being careful not to overmix. Let the batter set 3 minutes (it will thicken slightly).
  5. Divide the batter between the prepared muffin wells. Bake until a wooden pick inserted inside comes out clean or with just a couple crumbs, about 20 minutes.
  6. Cool 10 minutes in the tray and then transfer the cupcakes to a wire rack to finish cooling.
  7. Once the cupcakes are cooled, make the frosting. Beat together all frosting ingredients in a medium bowl until smooth.
  8. Frost the cupcakes and sprinkle a little more ground nutmeg on top if desired.
  9. Serve or keep covered in the fridge for up to 5 days (let sit at room temperature 15 minutes before serving).
Recipe by An Edible Mosaic™ at