Low Carb Paleo Vanilla Cupcakes with Vanilla Frosting

Directions

1. 1
   Preheat the oven to 375F and line a 12-cup cupcake tin with papers. Set aside.In a medium mixing bowl, whisk together the almond flour, tapioca starch, stevia, baking soda and salt. Set aside.In a large mixing bowl, whisk the eggs, then whisk in the yogurt, honey/maple syrup and vanilla.
2. 2
   Add the dry ingredients (almond flour mixture) and whisk until fully combined and no clumps remain.Divide the batter between the 12 compartments in the prepared cupcake pan.
3. 3
   Put the pan in the oven, close the oven door and immediately lower the temperature to 325F.
4. 4
   Bake for 18-22 minutes until the cupcakes are domed and firm to the touch.Allow to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely before frosting and decorating.