Coconut Cinnamon Cupcakes

Cupcake Ingredients:

¾ cup coconut flour

1 tsp salt

1 tsp baking soda

1 tbsp cinnamon

10 eggs

1 tbsp pure vanilla extract

1 cup pure maple syrup

1 cup melted coconut oil

1 cup shredded unsweetened coconut

Icing Ingredients:

16 oz cream cheese

8 oz butter

½ cup maple syrup

½ cup tapioca flour

1 ½ tbsp. pure vanilla extract

Directions:

1. Preheat oven to 325 degrees Fahrenheit
2. In a small bowl, add sifted coconut flour, salt, baking soda & cinnamon
3. In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup and melted coconut oil
4. Add dry ingredients to wet and continue to blend
5. Once batter is blended and smooth, stir in shredded coconut.
6. Grease cupcake  pan or use cupcake papers
7. Pour batter evenly into cupcake sections
8. Bake for approximately 20 minutes (test center of cupcake with a toothpick. If the toothpick comes out clean, the cupcakes are done)
9. Remove the cupcakes from oven and cool
10. In a large mixing bowl, blend all Icing ingredients until creamy
11. Frost cooled cupcakes

Tip:  

• The cinnamon can be omitted.
• For chocolate cupcakes, add 1-2 tbsp cacao powder in step 2.