I call these crack cupcakes because you don’t want to stop. Even when the crazy amounts of sweet in the icing start to overcome your senses, and you start seeing unicorns dancing across the ceiling, until you finally crash in a sugar-induced coma. And it’ll be worth every minute.

Yes, sugar is not good for you. But you know what else isn’t good for you? Talking smack about these cupcakes. Shoosh and eat.

I originally got the recipe from one of our lovely health coaches in our essential oils community, Tifani Ruck. She’s a certified holistic health coach with major sassy pants who also understands that sugar is bad, but that she’s not allowed to come to my house without any. (Stop judging me. I actually don’t eat that much sugar. Unless it’s cupcakes. Or cookies. And someone else is making it. Because it’d be rude to turn them down.)

Tifani actually drove up to see me in the panhandle to collaborate on her newly relaunched (and oh so freaking gorgeous) health coaching website. No really, go see it. Awesome, right? She is. Her cupcakes were a thank you. Or a bribe. Whatever. We also played around with the recipe a bit too, trying to create a grain-free version. Minus the frosting, because people, paleo frosting is a sin. I’ve shared both recipes below for you to play with.

Tifani Ruck’s Gluten-Free, Egg-Free, Dairy-Free Lavender, Wild Orange Cupcakes

Cupcake ingredients:

  • 1 cup white or brown rice flour
  • 1 cup potato starch (not potato flour!)
  • 1 cup white sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 TB ground flax
  • 1 teaspoon xanthan gum
  • 1 cup vanilla non-dairy milk
  • Ener-G egg replacer, mixed per directions (equal to 3 eggs)
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon bourbon vanilla extract
  • 1/4 teaspoon lemon juice
  • 2-3 drops doTERRA Lavender essential oil

Preheat the oven to 350ºF. In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla, lavender, and lemon juice. Beat with a mixer until the cake batter is smooth. Do not over-beat. Spoon batter into lined cupcake pan (about 12). Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude. Icing ingredients:

  • 1/2 cup Non-Hydrogenated, soy free, shortening
  • 1/2 Cup Non-Hydrogenated, soy free, vegan butter
  • 3.5 Cups Vegan Powdered Sugar- sifted
  • 1.5 Teaspoons vanilla extract
  • 1/4 cup milk substitute ( I prefer cashew or flax milk)
  • 3 drops doTERRA Wild Orange essential oil

Beat the shortening and butter together until combined and fluffy. Slowly add sugar and beat until smooth. Add vanilla, milk and Wild Orange essential oil and beat until fluffy (5-7 minutes)

The Experiment: Grain-Free, Egg-Free, Dairy-Free Lavender, Wild Orange Cupcakes

Cupcake Ingredients:

  • 6 TB flax seed meal + 1 cup and 2 TB of warm water
  • 1/2 cup coconut flour
  • 6 TB raw honey
  • 6 TB coconut oil or butter
  • 2 TB coconut milk, room temp
  • 2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1 tsp apple cider vinegar
  • 2-3 drops doTERRA Lavender essential oil

Preheat your oven to 350 degrees. Mix the flax and warm water and let sit for 5+ minutes. Combine your coconut flour and flax mixture first, then add the other ingredients and mix well. Divide evenly between your cupcake pans (ours divided between about 10 cupcakes) and bake for about 20 minutes. Frosting Ingredients:

  • 1 3/4 cups confectioners’ sugar
  • 1/2 cup Earth Balance Soy-Free butter, softened
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon coconut milk
  • 6 drops doTERRA Wild Orange essential oil

We didn’t have an electric mixer, so I made Justin man-up and mix it like a hotshot. It ended up lumpy, so I don’t recommend that option to anyone. 😉 You’ll need to refrigerate it, or even stick it in the freezer for a bit. It softens quickly and starts to melt down your hand if you’re not shoving that entire cupcake in your mouth though (which we actually might have done a couple times). So although it was drool-worthy (because how could that much sugar not make your brain spin), it wasn’t my favorite option. It was easy though, especially when you can’t find non-hydrogenated shortening.

Try one of these recipes out and let me and Tifani know what you think on Facebook!