I use 2 tablespoons of coconut milk to this cupcake to make it a more tender tasty muffin. You can use any dairy or dairy-free milk. I recommend parchment cupcake liners or silicone muffin liners for all cupcakes made with coconut flour and I know some readers also grease the liners. If you'd like to reduce or replace the oil or butter in this recipe, you can replace all or part of it with an equal amount of applesauce.For SCD, use honey only.The Keto version can be found in my Everyday Keto Baking cookbook. Or, replace the honey with a low-carb sweetener. See my book for more details.
1/3cupoilolive oil, coconut oil, avocado oil, unsalted butter, or replace with an equal amount of applesauce
Preheat your oven to 350°F (175°C, or gas mark 4).
Combine all the dry in ingredients, except for the vanilla seeds, and blend well.
Add the wet ingredients to the dry ingredients and use a mixer to blend well. You can use a food processor, hand or standing mixer to get it well-blended. Let the batter sit for a few minutes and mix once more. Optionally, add the vanilla beans and blend well. The batter is thin.
Fill cupcake liners about 3/4 of the way with batter.
Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then frost.
Store covered for a few days at room temperature, or the refrigerator for a few weeks, or freeze for a few months.