Carob Cardamom Cupcakes with Sweet Potato Frosting - grain free with vegan option

These Carob Cardamom Paleo Cupcakes are frosted with a creamy sweet potato frosting. They're super tasty and easily made AIP and low-carb too.

Carob Cupcakes with Sweet Potato Frosting. These Paleo Cupcakes are frosted with a yummy sugar free frosting. There's an option to make them vegan cupcakes too! I'm tempted to just eat the frosting plain!

Finding healthy cupcakes and frosting recipes that taste great can be a chore, but it can be done. These vegan cupcakes from my recipe box are one great example and this healthy chocolate frosting is simply to die for :).

Today I've got another fabulous recipe for you -- Paleo Cupcakes with a Sugar-Free frosting.

Doesn't get much better than that!

Here's where this recipe came from--from a blogger who has since stopped blogging.

I need a treat.

There, I said it.

Why the need you ask?

Well, while Christmas brought with it some wonderful visits and wonderful memories, the busyness of it all has worn me out. Stress is not my friend and as nice as the holidays were, I admit I was stressed far more than I'd like.

Add to that some new and overwhelming challenges with my kiddos, candida, and leaky gut and I am really in need of some downtime.

(Note to self: Implement Adrienne's 6 Tips for Slowing Down for Christmas next year!)

One of my favourite ways to unwind is with a warm cup of tea and a sweet treat. However, one of my least favourite ways to unwind is by cleaning the kitchen.

These days my kitchen is hanging on by a thread in the tidy department and I don’t think I could stand another chore!

Thank goodness for this cupcake recipe! This is a one-bowl recipe (the cake portion) that does not compromise on taste. Fantastic! I can have my cake (or cupcake) and have the kitchen clean before it comes out of the oven!

What's even better is that this recipe can be made into a cake or cupcakes and is just as delicious with or without the cinnamon sweet potato frosting.

These cupcakes are comforting, a little spicy, just a touch sweet, totally grownup and (incredibly) kid-approved. I stumbled upon this recipe one afternoon and thought it looked great.

Unfortunately, the only “pumpkins” I had to use for this recipe were a weird hybrid of spaghetti squash and pumpkin from my in-laws garden and they didn’t have a ton of pumpkin flavour.

With no pumpkin flavour to carry this treat, I knew I needed to find something that would really make this recipe shine.

Note: I have since made this cake with pumpkin, the spaghetti-squash/pumpkin hybrid, and hubbard squash--all with great results!

Carob was an easy flavour choice to assume this role, as you may or may not know, I have recently rediscovered a love for all things carob and I have been excited to try it in everything.

I wasn’t quite in the mood however, for straight up carob as I had just downed the last of my Coconut Carob Cups so I needed something to compliment it. And since I have been craving my Chai Spiced Popcorn a lot lately I thought, why not cardamom? I love its spicy, warm notes and even though I like it anytime of year, there is something about cold weather that just seems to suits it.

More On these Paleo Cupcakes

Note: If you’re not a team carob super fan like me, I think you will still like this cake, as the carob is not overpowering. If you don’t believe me, feel free to sub cocoa powder, just use a little less.

The frosting is an inspiration from a mixture of recipes, one being the original glaze from the adapted recipe and the other being from a post here on Whole New Mom (Secret Ingredient Allergy – Friendly Chocolate “Buttercream” Frosting).

I love, love, love cinnamon and who would have thought of using sweet potato?

Genius. Adding natural sweetness, I love it! It may seem like a bit of a job to make this frosting but it is mostly just the baking of the potato that takes up time and that time is hands off.  Plus, to save even more time, just use a canned potato for an uber easy treat!


Chocolate Vegan Cupcakes with Pumpkin Frosting - Grain-free, paleo and with vegan option. These low carb cupcakes are a lovely treat for anytime and you can easily make them carob cupcakes as well.

Recipe Notes

  • For squash, I've used pumpkin, hubbard and a pumpkin-spaghetti squash mix -- all with good results.  Sweet potato can also be used but is higher carb.
  • I used homemade almond butter made from soaked and dehydrated nuts.
  • You can use a tad less cocoa powder instead of carob for low carb.
  • Here is a homemade Aluminum and Corn-Free Baking Powder.
  • An egg substitute like this DIY Powdered Egg Replacer can be used instead of eggs if you are not low carb - flax or chia egg works well for a low-carb option.
  • Here is a great homemade liquid stevia recipe.
  • To make sweet potato or pumpkin puree, wash one medium to large sweet potato, prick with a fork a few times, then place on a baking sheet (line with parchment paper to make cleaning up a breeze) and bake at 400°F for 30-40 minutes until tender.
    Let it cool a bit. The skin should peel off relatively easy at this point. Scoop out the filling and place in a mini food processor or blender and puree. Now you are ready to make the frosting!


Carob Cupcakes with Sweet Potato Frosting. These Paleo Cupcakes are frosted with a yummy sugar free frosting. There's an option to make them vegan cupcakes too! I'm tempted to just eat the frosting plain!

Carob Cardamom Cupcakes with Sweet Potato or Pumpkin Frosting

These Carob Paleo Cupcakes are frosted with a yummy sweet potato frosting--easily made AIP and low-carb too.
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: paleo cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 cupcakes
Calories: 302kcal


Chocolate Cardamom Cupcakes

Sweet Potato or Pumpkin Frosting


Chocolate Cardamom Cupcakes

  • Preheat oven to 350°F.
  • Place all ingredients into a bowl and mix until combined.
  • Scoop into paper lined muffin tin or into cake pan.
  • Bake for 20-30 minutes until it looks set and a toothpick in the center comes out clean.
  • Cool and enjoy!

Sweet Potato Frosting

  • Before you begin, ensure all ingredients are at room temperature or warmer.
  • Using a hand mixer beat all ingredients into a bowl, scraping down the sides a few times. Adjust flavors to taste.
  • Spread onto cupcake or cake with a knife or use a frosting piping bag for something a little fancier.
  • Enjoy!


Calories: 302kcal | Carbohydrates: 24g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 622mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8020IU | Vitamin C: 9mg | Calcium: 208mg | Iron: 2mg | Net Carbs: 15g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

So whip up a batch of cupcakes, or dial it in and make it a cake.

Top it with yummy frosting, or take it easy and munch on the delicious cake all by itself.

You won’t be disappointed and your worn out mind and body will relish the pampering of a quiet moment accompanied by a warm and comforting treat.


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Recipe Rating



        1. Yes, you can but really it varies so much by brand. I like Trader Joe's but I think their stevia is kind of weak. That being said, I guess that means that any recipe using stevia can be really off b/c of the brand. I guess taste and try it out? Or tell me what brand and maybe I / we can figure it out by seeing if they have a good conversion chart.

          1. Thank you! All I have on hand right now is the Trader Joe's brand. I've never baked with stevia before, so I'm very new to amounts, strengths, relative sweetness, etc. I also want to experiment with pure monk fruit powder, and am waiting on an order of that to arrive. I will see what happens and post back if any of it works... Thanks for the inspiring recipe 🙂

                  1. Oh, thanks for that! Good to know they carry the pure extract as well. I missed that in my earlier research...

  1. Is the nut butter a necessity? What would you recommend as a good allergy-free substitute? Thank you!

    P.S. I'm so thankful to have found your website! My son has eczema and several food allergies, as well as my best friends' son.

      1. Adrienne, thank you! My son can, but my friend's son is allergic to pretty much every nut and seed that I know of, including pumpkin. 🙁
        I was just hoping to make something somewhat "traditional" that's safe for everyone to eat for my son's 1st birthday.

        Is the nut/seed butter mostly for consistency or flavor, or both?

        1. Of course! Please tell me the allergies and we'll see what we can come up with. The nut / seed butter makes up the bulk of the cupcake batter, together with the pumpkin.

  2. As a diabetic who is trying to find low carb foods that are satisfying, I would appreciate it if you would put the nutrition values for your recipes on the recipes. You give low carb choices, but it doesn't help me if I don't know the actual numbers. Thanks.

    1. Hello Carey - I am looking into this. Thanks for the comment. I do provide a lot of alternatives so that would make it hard, but I'm considering it.

  3. What a great recipe! This cake is so moist and the spices are wonderful. You made my candida diet a lot easier this week!

    1. Hi and thanks. Question for you--you said you are on the candida diet but you are a mushroom farm. Typically mushrooms aren't allowed on the candida diet. Can you explain please? Thanks!

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  5. Hi, I'd like to ask - would the sweet potato icing last without being refrigerated? I'm thinking of taking these on a plane to my boyfriend and I'm worried it would melt.

  6. Did you mean 1.5 cups of cooked sweet potato for the frosting? I tried it with the 1/2 cup listed, but am adding more as it doesn't seem quite right. Thanks!

    1. OK so I double checked the recipe and the ratios are correct. However, I forgot that I usually only put frosting on half the cake so the frosting recipe should be doubled or tripled, I will ask Adrienne to update this! Thank you for pointing this out.

  7. Hi Chris,
    The recipe makes approximately 12 cupcakes or 1 - 9×9 cake. I hope you enjoy them!

    1. It would really depend on what you use. If you want to reduce the carbs to almost nothing use cocoa instead of carob. I've thought about adding nutritional value to my recipes but haven't done it yet.

  8. This recipe sounds amazing! I would love to make it but how much almond butter needs to be put in?
    Thanks in advance!! Keep up the good work!!

    1. I'm assuming so. I've emailed Candace. I'm sure she'll be back soon. I am going to input it as "1 cup". Sorry about that!

  9. Howdy! I'd love to try this. There is a typo in the recipe - how much nut butter do I use? I'm assuming 1 cup? The recipe just says "1."

    1. Hi Sarah,
      I would try 1/2 cup of brown rice syrup and maybe a little less of maple syrup (since it is more liquid-y). The recipe I adapted called for 1/2 cup of honey. I hope that helps! Please let us know how they turn out!

  10. Oh wow! These look amazing! I love how you didn't use flour in the recipes- my favorite kind of cupcake:) You're really talented in the kitchen!:) Happy New Year!