SCD Recipe: Peanut Butter Suprise Cupcakes

These are the first cupcakes I have made using coconut flour. The only other thing I have made with coconut flour is angel food cake.  I thought it worked pretty well. The cupcakes were nice and light with a more delicate flavor than almond flour. It definitely makes a nice white cake. This recipe has a peanut butter bottom. It was really good, no need for frosting at all.


1/2 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
4 eggs
1/2 cup honey
1/3 cup softened butter
1 tbsp pure vanilla extract

Peanut butter bottom:

1/2 cup SCD safe peanut butter (100% ground peanuts)
1/2 tsp pure vanilla extract
3 – 4 tbsp honey (depending on how sweet you want it – I like it a little less sweet)

Makes 10 cupcakes

Preheat oven to 350 degrees

Mix dry ingredients together in a small mixing bowl. In a large mixing bowl beat the rest of the ingredients until smooth. Slowly add dry mix. Beat at medium speed for 3 – 4 minutes until creamy.

In a small bowl stir peanut butter, honey, and vanilla together.

Line cupcake pan with 10 cupcake liners.

Scoop about a tablespoon of the peanut butter mix into the bottom of each cupcake holder. Pour 1/4 cup of the cake batter over the peanut butter.

Bake for 20 – 24 minutes until toothpick inserted in the middle comes out with only a few crumbs. You can also lightly touch the top of the cupcakes – they should not be wet.

Allow to cool in pan for about an hour before removing.

This recipe also being shared on Slightly Indulgent Tuesday. 
SCD Sunday

Peanut Butter Surprise Cupcakes

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
Sherry Lipp

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2 thoughts on “SCD Recipe: Peanut Butter Suprise Cupcakes

  1. Hi there, I love this cake! Instead of butter, I used organic e.v.o.o. and I added 1 cup of coconuts flour instead of half a cup as the batter got more watery with the use of oil. It came out fabulous and I ended up making it three times in two days! I am a Candida Albican and I am following GAPS and SCD diet to heal my guts and this cake is the most delicious one I had in a while! Thanks so much. It is healthy and so yummy!! I am going to try many more of your fabulous recipes!!

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