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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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!