Finding healthy cupcake and frosting recipes that taste great can be a chore, but it can be done. These vegan cupcakes from my recipe box is 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 down-time.
(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.
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!
Excellent!
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Chocolate Cardamom Cupcakes with Sweet Potato or Pumpkin Frosting
Ingredients
1 cup pumpkin or squash, pureed and drained or canned (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.)
1 cup almond butter, or other nut or seed butter (I used homemade almond butter made from soaked and dehydrated nuts)
2/3 cup carob powder, sifted (or sub in a tad less cocoa powder for low carb)
2 tsp cardamom
2 tsp vanilla
1/8 tsp ground cloves
1/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder (or Aluminum and Corn-Free Baking Powder)
2 large eggs (or egg substitute like this DIY Powdered Egg Replacer if you are not low carb – flax or chia egg for a low carb option)
50 drops liquid stevia, or to taste (or use this DIY Liquid Stevia)
Method
1. Preheat oven to 350°F.
2. Place all ingredients into a bowl and mix until combined.
3. Scoop into paper lined muffin tin or into cake pan.
4. Bake for 20-30 minutes until it looks set and a toothpick in the center comes out clean.
5. Cool and enjoy!
Sweet Potato Cinnamon Frosting
Ingredients
1 cup sweet potato puree*
5-10 tsp cinnamon, to taste
2 tsp fresh lemon juice
1 tsp vanilla
20 drops liquid stevia (or use Homemade Liquid Stevia)
6 tsp coconut oil, melted
*To make sweet potato puree, wash one medium to large potato, prick with a fork a few times and place on a baking sheet (line with parchment paper to make clean up a breeze) and bake at 400°F for 30-40 minutes until tender.
Let 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!
Method
1. Before you begin, ensure all ingredients are at room temperature or warmer.
2. Using a hand mixer beat all ingredients into a bowl, scraping down the sides a few times. Adjust flavors to taste.
3. Spread onto cupcake or cake with a knife or use a frosting piping bag for something a little fancier.
4. Enjoy!
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.
Enjoy!
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.
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.
that is so stupid Carey
What a great recipe! This cake is so moist and the spices are wonderful. You made my candida diet a lot easier this week!
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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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.
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!
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.
I’m always looking for frosting recipes without powdered sugar. Might have to give yours a try.
Hi Chris,
The recipe makes approximately 12 cupcakes or 1 – 9×9 cake. I hope you enjoy them!
How many cupcakes does this recipe make?
Thanks!!!!
WHAT NUTRITIONAL VALUES SUCH AS CARBS
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.
These look insanely good! Carob-cardamom must be a fantastic combination 🙂
It’s super yummy!
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!!
Leah
I thought we changed the recipe – can you not see that it’s 1 cup?
These sound terrific…is it 1 cup of almond butter in the recipe? thanks !
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!
How much almond butter? You say 1, but 1 what?
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.”
Yes, sorry, 1 cup of almond butter. Updating now!
If I were going to use maple syrup or brown rice syrup in place of the stevia, how much would I use?
Hi Sarah! I could answer but I’ll have Candace get back to you. Just wanted to say hi!
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!
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!
Thanks, that is so kind! I hope you enjoy them, Happy New Year!