GAPS Cupcake Recipe

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This GAPS cupcake recipe is fast, easy, and delicious. It uses coconut manna or coconut butter instead of nut or coconut flour and will become your new favorite.

GAPS cupcake recipe

Looking for a way to celebrate and stay on your GAPS journey? Look no further than my favorite GAPS cupcake recipe. 

This recipe is not only easy to bake from scratch, but it is flourless and free from the non GAPS ingredients that you may be avoiding. It is the perfect addition to any celebration and one I use for my family all year round. 

This GAPS cupcake recipe is one of our favorites and definitely a must try. 

Looking to make your own GAPS cupcakes? Keep reading to learn how…

GAPS Cupcake Recipe

It is a common misconception that when you decide to implement a diet like the GAPS diet that you have to eliminate all of your favorite tasty treats. Luckily, that simply isn’t true! 

There are plenty of reasons to have a cupcake. Whether it’s time to celebrate at a birthday party, graduation, or just a Tuesday night dessert. We have all been there, which is why I always keep this recipe handy. 

While this recipe is a GAPS approved vanilla cupcake recipe, you can easily make it chocolate by adding in 1 tablespoon of cocoa powder. 

Both taste amazing and your family will be begging for them during every celebration throughout the year.       

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Tips in making GAPS cupcake recipe

If you look around online, there can be some misinformation on what baked goods are GAPS diet approved. This recipe, however, is approved by Dr. Natasha

  • Does NOT contain commercial coconut flour. Instead, use coconut butter
  • Even if it’s for a few minutes, soaking the dates in water will help expand their flavor and add even more sweetness to this cupcake recipe. 
  • If you don’t have access to a blender, a food processor is an ideal substitute. 
  • To help you reduce toxin exposure, try to purchase natural cupcake liners
  • Always double check the ingredients with what is allowed on your GAPS stage. This recipe should work for most people from GAPS into stage 6 and forward.

Ready to make some yummy GAPS cupcakes? Keep reading for my favorite recipe…

How to make a GAPS cupcake recipe?

This cupcake recipe is so simple and delicious, you will be wondering where its been your whole life. It is as easy as throwing a few ingredients and baking for half an hour! 

You will be looking for reasons to celebrate with this GAPS cupcake recipe! 

Ingredients

Instructions

  1. Place the jar of coconut butter in a pot of warm water to melt the coconut butter, stirring occasionally. Once melted, add to the blender
  2. While coconut butter is melting, preheat oven to 300ºF
  3. Add dates to the blender and blend until smooth
  4. Add remaining ingredients to blender and blend
  5. Once smooth, scoop the cupcake batter into the cupcake liners so that they are ¾ full
  6. Bake for 30 minutes
  7. Let cool before decorating and enjoy! For frosting, I like to whip some raw honey and softened butter together and pipe it on the cupcakes. You can tint the frosting pink with some strained raspberry purée. 

How long does it take to finish the cupcakes?

One of my favorite things about this recipe (aside from the amazing taste) is how quickly you can bake your own cupcakes! Unlike other GAPS baking recipes, you don’t need soak or sprout any flour beforehand. 

In less than an hour, you can have this GAPS cupcake recipe prepared and baked. For me, that’s quicker than a trip to the market!

What is the ideal temperature in baking cupcakes?

Traditional cupcakes call for an oven temperature around 350ºF, but since the ingredients for this cupcake recipe are unique, the oven should be preheated at 300ºF. 

How to prevent cupcakes from breaking apart?

In this recipe, the ingredient that binds the rest of them together is the eggs. Traditional cupcake recipes have other ingredients (like flours with gluten in them) that work together to prevent breakage, which is why this recipe calls for more eggs. 

Another way to help prevent your GAPS cupcakes from breaking is to cool down the cupcake before you begin decorating. Place them in the fridge for 30 minutes or let them sit on the counter for a few hours. That way, when you apply any frosting to your cupcakes, they won’t crumble. 

How long does a cupcake last?

If you happen to have leftover cupcakes (and that’s a big if), the cupcakes will last for a day or two on the counter, a week in the refrigerator, or several months in the freezer. 

Keep reading to learn how to store cupcakes…

How to store cupcakes?

Storing cupcakes in an airtight container is important if you don’t want your dessert going stale. 

If you find yourself making this recipe often and bringing them to friends and family, it might be worth investing in a cupcake storage container.

More GAPS recipes

Beet Kvass Recipe Without Whey

GAPS Diet Beef Roast

GAPS Diet Beef Soup

Fermented Cranberries

Have you ever made GAPS cupcakes before?

What ingredients did you use? How did they turn out? Comment below and let us know!

Join our traditional wisdom community, and grab a free GAPS Diet Essential Recipes eBook when you subscribe!

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Looking for a GAPS Intro meal plan?

GAPS to Go is a 30 day meal plan for the GAPS introduction diet that tells you what to eat each day, with complete cooking instructions, and guidance on when to move to each intro diet stage.

Check out GAPS to Go here.

GAPS to Go Meal Plan for the GAPS Diet

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Coconut butter 

Dates 

Shredded coconut

Mineral salt

Baking soda

Vanilla extract without sugar

Cinnamon

Natural cupcake liners

Cupcake storage container

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Yield: 12 cupcakes

GAPS Cupcake Recipe

GAPS cupcake recipe

This GAPS cupcake recipe is fast, easy, and delicious. It uses coconut manna or coconut butter instead of nut or coconut flour and will become your new favorite.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 cups coconut butter (also known as coconut manna)
  • 4 dates soaked in water (use pitted dates or remove the pits first)
  • ½ cup shredded coconut
  • 10 eggs
  • 1 tsp mineral salt
  • 1.5 tsp of baking soda
  • 2 tsp vanilla extract without sugar
  • 2 tsp cinnamon (optional)

Instructions

  1. Place the jar of coconut butter in a pot of warm water to melt the coconut butter, stirring occasionally. Once melted, add to the blender
  2. While coconut butter is melting, preheat oven to 300ºF
  3. Add dates to the blender with coconut butter and blend until smooth
  4. Add remaining ingredients to blender and blend
  5. Once smooth, scoop the cupcake batter into the cupcake liners so that they are ¾ full
  6. Bake for 30 minutes
  7. Let cool before decorating and enjoy! For frosting, I like to whip some raw honey and softened butter together and pipe it on the cupcakes. You can tint the frosting pink with some strained raspberry purée. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 368Total Fat: 33gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 155mgSodium: 437mgCarbohydrates: 15gFiber: 8gSugar: 7gProtein: 8g
The information in this blog post is my personal experience and opinion. It is for general information purposes only, that may not apply to you as an individual, and is not a substitute for your own physician’s medical care or advice. Always seek advice from your physician or another qualified health provider with any questions you may have regarding nutrition, medical conditions, and advice. Never disregard medical advice or delay seeking medical care because of something you have read on this blog.

 

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