Whoever said the Paleo diet prohibits cupcakes? This spicy, Paleo-friendly dessert is an absolute dream! It’s perfect for all those holiday parties, cupcake/cookie swaps, or your best friend’s birthday—but these cupcakes are so good, you won’t want to limit them to special occasions!
Yields 12 cupcakes (or 24 mini cupcakes)
For Frosting:
• 1 cup canned coconut cream or milk, full fat, refrigerated overnight (about 2 cans)
• Heaping 1/4 cup canned pumpkin
• 3 tablespoons maple syrup
• 1 teaspoon vanilla
• 1/2 teaspoon lemon juice
• 1/2 teaspoon pink Himalayan salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon cloves
For ginger-spiced cupcakes:
• 3 eggs, beaten
• 2/3 cup raw organic honey
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 3 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cardamom
• 2 teaspoons ground ginger
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
1. For frosting: In a tall cup or bowl, add all frosting ingredients. Use a hand mixer to combine and whip the ingredients together. Place the frosting in the refrigerator, uncovered, to thicken for at least 30 minutes while preparing cupcakes.
2. For ginger-spiced cupcakes: Preheat the oven to 350°F. In a large bowl, combine the eggs, honey, coconut oil, vanilla extract, and maple extract, and beat well. In another bowl, combine all of the dry ingredients and mix well. Combine the ingredients from both bowls (wet and dry). Scoop the batter into a greased 12-cupcake pan (or 24-mini cupcake pan) or line with cupcake liners, then bake for 20 minutes. Reduce the heat to 225°F, and continue baking for an additional 15–25 minutes. Allow cupcakes to cool completely before removing them from the pan and frosting.
