Perfect Paleo Vanilla Cupcakes

I have tried for several years to find a good vanilla cupcake recipe and I am happy to say that I finally have!  Most paleo vanilla cake recipes are so egg heavy and don't taste even close to a regular vanilla cake. These have a perfect texture and are very moist.  Any frosting would work well with these cupcakes but we enjoy my Chocolate Buttercream the best.

Ingredients

• 1½ C Blanched Almond Flour, Honeyville Brand
• ¾ C Arrowroot Flour
• ¼ Tsp. Sea Salt
• 1½ Tsp. Grain Free Baking Powder*
• ½ C Honey
• 3 Tbsp Refined Coconut Oil, melted
• 5 Eggs (room temperature make for a lighter, fluffier cake and so the oil doesn't solidify)
• 1 Tbsp. Pure Vanilla
• ¼ Tsp. Liquid Vanilla Stevia (I prefer the NuNaturals Brand)
• 2 Tsp. Lemon Juice (fresh is best!)

Instructions

1. Preheat oven to 325 degrees. Grease or line muffin tin with baking cups. Set aside.
2. Whisk together the almond flour, arrowroot, salt, and baking powder. Set aside.
3. In a large mixing bowl, combine the honey, oil, eggs, stevia, vanilla, and lemon juice. Beat on high until well combined and frothy, at least 1 minute.
4. Pour the dry ingredients into the wet and beat until very well combined.
5. Fill each cup almost full. Makes approximately 11 cupcakes.
6. Bake 18 - 22 minutes or until browned and they spring back to the touch.
7. Cool in pan 5 minutes. Then transfer to wire rack to cool completely to properly set up.

http://cassidyscraveablecreations.com/2012/12/perfect-vanilla-cupcakes-paleo-style.html