Cinnamon & Honey Buttercream Cupcakes

I love Snickerdoodle cupcakes but let's face it, these sweets are hard on the waistline! if you love cupcakes as much as I do but you're on a diet, this sweet treat is perfect for you! My cinnamon & honey buttercream cupcakes taste just like Snickerdoodle minus the calories! This recipe requires coconut cream, which is the dense cream that builds up on top of the coconut milk. Just get a spoon and skim the coconut milk to get the cream and set aside. Or, you can always buy a carton of coconut cream so you don't have to skim the coconut milk at all, it's all up to you!

Make your own gluten-free cupcakes at home as a treat or serve it for birthday parties and special events. Are you ready? Let's get baking:

Cinnamon & Honey Buttercream Cupcakes

Total Calories: 346 kcal

Serving: 16

You will need:

For the cupcake batter

  • 6 eggs
  • 2 egg whites
  • ​½ cup raw honey
  • ​1 tablespoon vanilla
  • ​½ cup canned coconut milk
  • ​2/3 cup coconut flour
  • ​¼ cup almond flour
  • ​½ teaspoon cinnamon powder
  • ​½ teaspoon salt
  • 8 tablespoon grass-fed butter, melted

For the buttercream

  • 2 tablespoons coconut palm sugar
  • 5 tablespoon coconut cream
  • ​1 ¼ cup grass-fed butter, softened
  • ​2/3 cup raw honey
  • ​½ teaspoon cinnamon
  • ​2 ½ tablespoons coconut flour
  • ¼ teaspoon cinnamon (topping)


Step 1: for the batter, start by preheating the oven to 350 degrees and prepping 2 muffin tins. In a mixing bowl, add the coconut flour, almond flour, baking powder, cinnamon and salt and mix with a whisk. In another bowl, add the eggs, egg whites, coconut milk, and vanilla and mix with a whisk.

Step 2: Add the wet ingredients to the dry ingredients and continue whisking until blended smoothly. Add the butter and mix well. Once the batter is mixed, let it sit for 5 minutes. This will give the flour enough time to absorb the wet ingredients.

Step 3: After letting the batter sit for five minutes, get a scoop full to fill each cupcake liner. Bake in the oven for 20 to 22 minutes or until the top is golden brown and firm to the touch. Once baking is done, remove the muffin tins in the oven and leave to cool on a wire rack.

Step 4: To create the buttercream topping, put the butter, honey, coconut flour, and cinnamon in a mixing bowl and mix using a mixer for a minute. Incorporate the coconut cream, one tablespoon at a time until blended. Scoop the mixture into a piping bag and start piping on top of each cupcake. Finally, mix the coconut palm sugar and cinnamon in a small dish and add a pinch on top of the cupcakes.

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