Coconut + Maple Frosting

Our baby girl, Eloise, turns one today, October 29th. That first birthday is so bittersweet for me. This year has been the most challenging for our little family of five. Just learning how to take care of three really little kids on very little sleep and basically just trying to keep our heads above water as the busyness of life throws you for all sorts of loops. But it has also been the most amazing year. Eloise is such a gift from God. Her joy, her smiles and her sweetness are simply contagious. She has taught us so much. We have gotten the joy of watching her older brother and sister just become smitten with her. They love their baby sister so much. So as she turns one, I celebrate with her that we made it through this year and all that God has ahead for her – but I am, selfishly, so sad to watch her grow out of being such a tiny baby at the same time.

We celebrated her birthday with a small group of friends at a pumpkin patch nearby. What a fun month to have a birthday! I decided to make the pumpkin muffins from earlier this month as her cupcakes, and found this recipe for an easy coconut oil frosting that Erin has used before with carrot cake. I decided to throw in some cinnamon (because cinnamon is one of my most favorite things in the world) and some bourbon vanilla extract (yes! thank you trader joe’s!). This was my first attempt at making a frosting that didn’t use an entire bag of powdered sugar, and I was amazed at how silky the texture was. This frosting would be great on banana bread muffins, carrot cake, or pretty much anything now that I think about it…

  • 1 cup of coconut oil
  • 1/2 cup of pure maple syrup (feel free to add more or less depending on how sweet you want your frosting)
  • 1 tablespoon of Trader Joe’s Bourbon Vanilla extract
  • Several shakes of cinnamon
1. Mix the coconut oil and maple syrup together in the mixer until creamed together. I didn’t melt my coconut oil beforehand, but it was pretty soft. I used the medium setting on my mixer and let it go for about 5 minutes.
2. Add the vanilla and cinnamon and mix until just blended.
3. Frost your cupcakes or muffins and enjoy.  Mine kept fine in the fridge, too.  This recipe frosts 24 cupcakes, with a little bit left over.


*Use organic ingredients whenever possible.
**Adapted from Cupcake Project.

3 thoughts on “Coconut + Maple Frosting

  1. Pingback: Yellow Vanilla Cake (grain / gluten free, paleo) | Flax + Honey

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