Gluten Free Cannoli Cupcakes
Easy and fun gluten free cannoli cupcakes
Servings: 12 cupcakes
Calories: 308kcal
Cost: $5
Equipment
- cupcake liners
- cupcake pan
- Hand mixer
Ingredients
For the frosting:
- 1 cup palm oil shortening make sure it is room temp
- 1 cup coconut oil make sure it is not hard
- 1/3 cup tapioca flour or arrowroot. cornstarch is ok if you are not paleo
- 1/3 cup honey make sure it is lighter honey or it could change the coloring
- 1 tsp vanilla extract
to serve:
- chocolate chips I like the enjoy life kind because they are dairy free
- honey to drizzle
For the cupcakes:
- 2 eggs
- 1/2 cup coconut milk
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 2 cups almond flour
- 1 tsp baking soda
- 1/3 cup tapioca flour
Instructions
- Preheat the oven to 350. Mix all of the cake dry ingredients in a bowl, then mix all of the wet ones. Combine the wet and dry ingredients and mix until smooth. Divide up the batter between 12 cupcakes. Now bake for 14-16 minutes.
- While the muffins are baking, put the frosting ingredients in a bowl and blend until smooth with a hand mixer. Put the frosting side.
- When the cupcakes are done, allow them to cool for 15 minutes prior to frosting. Sprinkle with chocolate chips and a honey drizzle on top when ready to serve. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Notes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
Be sure to wait to frost the cupcakes until they are cool.
Store in the fridge for up to 5 days.
Nutrition
Serving: 1cupcake | Calories: 308kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 205mg | Potassium: 7mg | Fiber: 3g | Sugar: 13g | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg