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Delicious Vanilla Cupcakes (Fungus Protocol Approved, GF)

Updated: May 8

These vanilla cupcakes are a dream! The only problem with these is they go FAST, so you better make extra.

These are gluten-free and fungus protocol approved!

I love to pair these cupcakes with my homemade vanilla frosting. Frosting recipe is here!

Yield: 10-12 cupcakes


  • 6 large eggs, cracked into a bowl and whisked to combine (I love the Vital Farms brand, I also get the blue eggs from Costco)

  • ⅔ cup bamboo xylose (sold exclusively in the office)

  • ½ cup organic ghee (this is my favorite, least expensive, organic, hormone free brand found here)

  • 1 tsp vanilla powder (I like this brand) or 2 tsp alcohol-free vanilla extract

  • ½ teaspoon sea salt

  • 2 tablespoons coconut milk (I love this brand)

  • ½ cup coconut flour (I love this brand)

  • 1 teaspoon baking powder


  1. Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Line a 12-cup muffin pan with 10-12 paper liners; grease the liners for guaranteed crumble-free cupcakes.

  2. Beat together eggs, bamboo xylose, ghee, vanilla, and salt in a large bowl. Add coconut milk; whisk until smooth. Sift together coconut flour and baking powder in a separate bowl. Add flour mixture to egg mixture; stir to combine. Divide batter among the prepared liners, filling each 3/4 full.

  3. Bake in the preheated oven on the center rack until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes,

  4. Allow cupcakes to cool in the pan for 5 minutes, then turn them out onto a wired rack to cool completely. Frost cooled cupcakes with your favorite frosting. I love to use my recipe, found here!

  5. Eat immediately or store in the refrigerator and enjoy within 3 days.

God Bless!


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