Paleo Yellow Cupcake Recipe

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Last Updated on December 16, 2023

Paleo yellow cake

There are only a few celebrations in life where cake is necessary: weddings and birthdays.    My birthday is  Saturday and I’m going to be 37.   Yes, 37 and I feel rather aged, truth be told.  However, I think that once you get over the 30 year age hump, you start to realize that what Aaliyah said is true, “Age ain’t nothing but a number.”

Paleo yellow cake

So with my old age comes wisdom and that wisdom has shown me that cupcakes are far superior to cake.   First, you get the perfect serving size.  If you eat five of these in a row, you’ll be staring face to face with the evidence that you destroyed five cupcakes in an hour.  With a cake, who knows, the dog could have eaten it.

Also, you will have fewer dishes to clean up.  This ranks high on my list since I am the one with the dish-washing duties in my house.

Paleo yellow cake

So I’m celebrating my birthday with this Paleo yellow cake recipe.  This cake is the wallflower at the dance.  It’s sweet, light and fluffy.  It makes the perfect base for strong flavors like berries and coconut cream.  Chocolate frosting is to die for with the cake.

I plan to spend the day with family doing what I love best, eating and celebrating.  I’m also crossing my fingers that one of them gets this item for me on my wish list.

Paleo yellow cake
Yield: 12

Paleo Yellow Cupcake Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes



  • ½ cup coconut flour, sifted
  • 5 large eggs
  • ⅓ cup ghee
  • 1 teaspoon pure vanilla extract
  • 1/4 cup B grade maple syrup
  • 1 cup applesauce
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda


  1. Combine the coconut flour, baking powder and baking soda in a bowl and blend.
  2. Add in all the liquid ingredients; mix well with a spoon.
  3. Pour into the cupcake tins and bake at 350 degrees for 20 minutes.
  4. Frost and enjoy!

Did you make this recipe?

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Paleo yellow cake

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62 thoughts on “Paleo Yellow Cupcake Recipe”

  1. These look amazing! Love how the ingredients are simple, and there’s no nut meal which is rare for baked sweet foods like this. Yay! Definitely truing these, thanks for posting 🙂


  2. Only birthdays and weddings? I thought any day ending in “Y” was a good day for a cupcake! 😀

    These look delicious.

    Where do you get all of your specialty flours? Our local stores have a few things, but not all of the ones you use.

  3. I made these cupcakes last week with my 3yr old granddaughter with one change Apple Butter. I had all the other ingredients but no applesauce but I did have L & A pure unsweetened apple butter. The cupcakes were wonderful! Not only did my granddaughter and hubbie love them but I made another batch on Sunday when may dad visited and he enjoyed them too. Kelly thank you for your recipes and blog I enjoy them so much! p.s. I did not frost them.

  4. My daughter asked for cherry flavored cake. Do you think this would work if I subbed organic cherries made into a liquid type sauce?

  5. My daughter turns six soon and she wants cake rather than cupcakes for her birthday party. Do you think this would translate well to cake, and if so would you make any adjustments? Thanks!

    • Yes, It works great as a cake but if you are going to make a normal size cake you will need to double the recipe. You will have to cook it longer, until a toothpick comes out clean from the center.

  6. Hey again!

    Is there another frosting (non-chocolate) you think would go well with these cupcakes? Like i mentioned in my earlier post, I am making these for a friend who eats gluten-free and sugar-free, but I didn’t want to buy a tub of palm shortening if I wasn’t going to use it often.


  7. I am looking for a yellow cake recipe to replace the recommended boxed yellow cake mix for a bundt cake recipe. I was wondering how you think this might hold up for that use? It will have pudding injected into it at the end (for which I am also looking for an appropriate recipe).


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