Honey Cinnamon Mini Cupcakes

  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 40m
  • Yield: 24 mini cupcakes
  • Category:



  • 1 cup gluten free all purpose flour
  • 1/2 cup almond meal
  • 1 teaspoon baking soda
  • 1/4 teaspoon himalayan pink salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla bean extract
  • 1/4 cup maple syrup
  • 1 tablespoon almond milk


  • 30 grams butter
  • 3 -4 cups icing sugar
  • 3 -4 Tbsp almond milk
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon



  1. Preheat oven to 180ºC (356ºF) and grease a 24-hole mini cupcake pan with coconut oil.
  2. In a large mixing bowl, whisk flour, almond, baking soda, salt and cinnamon together.
  3. In a small mixing bowl, combine eggs, coconut oil, vanilla, maple syrup and milk, mix well.
  4. Make a well in the centre of the dry mix, pour in wet mixture. Gently fold wet into dry until just combined. Removing any lumps.
  5. Spoon batter into mini cupcake pan, fill them 3/4 of the way up.
  6. Bake for 8-10 minutes or until slightly golden and a toothpick comes out clean, making sure not to over bake.
  7. Let cool in pan for 2 minutes then remove to a cooling rack to cool completely.


  1. In the bowl of a stand mixer or using a hand mixer, add butter. Using the whisk attachment, whisk the butter for 30 seconds or until just soft.
  2. Gradually add icing sugar, 1 cup at a time.
  3. Between the addition of the icing sugar, add almond milk, 1 tablespoon at a time.
  4. Pour in honey, beat well.
  5. Add cinnamon and whisk frosting for a further 1-2 minutes or until light and fluffy.
  6. Pipe a dollop of frosting on each mini cupcake, i used a Wilton 4B piping tip.
  7. Serve and Enjoy!


  1. Store mini cupcakes in an air-tight container, in the pantry for 1 week - 10 days.