Makes about 18 mini cupcakes or 12 regular sized cupcakes. Depends on which baking molds you're rockin' with.
1 cup almond flour
1/2 cup tapioca flour
1 tablespoon coconut flour
1 tsp baking soda
3/4 cup granulated monk fruit sweetener
1/4 cup melted ghee
1 tablespoon apple cider vinegar
2 tablespoons almond milk or other plant milk
Throw all that dry stuff in a bowl and whisk out all the clumps.
Whisk the eggs in a separate bowl and then pour them into the dry mixture along with the rest of the wet ingredients.
Mix until you have a smooth batter
Pour batter into a greased cupcake pan but only fill sections 3/4 of the way as the cupcakes will rise
Bake at 350 for 15-25 minutes depending on the size of your cupcakes
Do the ol' toothpick test to make sure cupcakes are baked all the way through and then let them cool while you prep your buttercream.
Get creative with a frosting piping tip or use a spoon or knife to top your buttercream on to the cupcakes.