Coconut Turmeric Cupcakes

Been having a major color crush on turmeric lately (it’s our wedding color!) which may or may not have inspired these paleo coconut turmeric cupcakes! These not-so-bad-for-you treats are topped with a creamy coconut butter + lime FROSTING naturally dyed with ground turmeric. Not only does turmeric make the most beautiful yellow hue it is an anti-inflammatory powerhouse! So maybe these cupcakes are actually good for you?! Here’s what you need: 

Coconut Turmeric Cupcakes

INGREDIENTS

1/2 cup coconut flour, sifted
1/3 cup coconut sugar 
1/4 cup coconut oil
1/4 cup coconut milk
1/2 Tsp baking powder
6 eggs
1 Tbs turmeric powder or freshly grated turmeric 
1 Tsp vanilla extract
Pinch of salt 

FROSTING 
1 cup Coconut butter
1/2 cup coconut milk
Juice of half a lime*, plus zest for garnish
2 Tsp maple syrup
1 Tsp turmeric

*zest of lime for garnish 

INSTRUCTIONS

1. Preheat oven to 400 F. Line muffin tins with cupcake liners.
2. Mix your dry ingredients - coconut flour, salt, baking powder, coconut sugar- until combined and set aside.
3. Mix you wet ingredients - eggs, vanilla, coconut oil, vanilla extract - until combined. Add turmeric to wet mixtures, make sure totally combined with no clumps.
4. Using a spatula, start slowly combining your dry ingredients with wet ingredients, adding a little dry at a time until combined. Using a spoon or ice cream scoop allot cupcake batter evenly into cupcake tins. Cook for 20 minutes or until set and slightly golden brown

While cupcakes are cooking make frosting 
1. Add all frosting ingredients except turmeric into a small sauce pan and cook on medium heat until just combined. Take off heat and add turmeric. Let cool while cupcakes bake.
Decorate cupcakes by using an off set spatula to frost and garnish with lime zest to finish