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Carob Cardamom Cupcakes with Sweet Potato or Pumpkin Frosting
Servings: 8 cupcakes
Calories: 302kcal
These Carob Paleo Cupcakes are frosted with a yummy sweet potato frosting--easily made AIP and low-carb too.
Print Recipe
Ingredients
Chocolate Cardamom Cupcakes
- 1 cup pumpkin (or other squash; use either pureed and drained or canned)
- 1 cup almond butter (or other nut or seed butter)
- 2/3 cup carob powder (sifted)
- 2 teaspoons cardamom
- 2 teaspoons vanilla
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 eggs (large--or alternative)
- 2 1/12 teaspoons liquid stevia (50 drops; or to taste)
Sweet Potato or Pumpkin Frosting
- 1 cup sweet potato puree (or canned pumpkin for low-carb)
- 5-10 teaspoons cinnamon
- 2 teaspoons lemon juice (preferably fresh)
- 1 teaspoon vanilla
- 5/6 teaspoon liquid stevia (20 drops)
- 2 tablespoons coconut oil (melted)
Instructions
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!
Nutrition
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