Skip links

Want radiant skin, healthy joints, and improved digestion? Glow from the inside-out with paleo recipes featuring collagen.

Reader Interactions


  1. Very moist and flavorful! I made a batch today – want to use this recipe for my baby’s first birthday. The cupcakes did come out a bit oily, though, so tomorrow I am going to try another batch with a little less coconut oil and with a little applesauce added. Haven’t yet mixed the curd and milk for the mousse frosting – rally looking forward to that! Yum!

  2. Is there a way to make this without eggs? I am trying to make a birthday cupcake or cake with severe limitations:

    Free of the following:

    ANY help would be greatly appreciated. Birthdays are supposed to be a time to celebrate!!!!

  3. For those asking about egg replacements, I am also allergic and wanted to try this, so here’s what I did. I have used flax gloop, chia gloop, and the applesauce replacements in other recipes with pretty good results, so I replaced 2 eggs with 1/2 cup applesauce, 2 eggs with flax gloop, and 2 eggs with chia gloop. The batter was wet so I wondered how long it would take to fully cook and I was getting a little nervous since I HAD to leave the house in 45 min but I figured that would be enough time. Nope! So at 40 min in the oven, I tasted one but it was still too raw inside. Out of desperation I threw them back in the oven and turned off the heat. When I came back an hour later, the oven was fully cooled and the muffins were great. A little crumbly, but tasted delish and it wasn’t wet inside. I wouldn’t recommend this method, but today it worked. Next time, I will calculate the exact time it took, but I just wanted folks to know that the egg replacement is possible for the muffins, but I wouldn’t try it for a bread sized loaf. (Make gloop by combining 1 Tbsp ground Flax or Chia seeds with 3 Tbsp water for each egg that you are replacing and let sit a few min to thicken up. Some recommend placing the gloop in the fridge to thicken while you grab the rest of your ingredients. No need to grind the chia).

  4. I have a wicked sweet tooth and recurrent yeast infections. I know I am supposed to cut out refined sugars and have just embarked on my journey to heal myself. I would love to try most of your recipes but I am allergic to coconut and almonds. Are there any subs for all of the coconut ingredients?

    -Desperately trying to change

    • This has potential to not be helpful at all, but I was having strong reactions to coconut before I did a Whole30. Since then, I have been able to eat coconut in all its forms with no reaction. I don’t eat dairy at all, but I am not 100% grain free and it still has been great. If I were you, I would read It Starts With Food and do a Whole30, then try coconut again. (unless you have an anaphalactic reaction, then you should disregard everything I just said). 🙂

  5. been eyeing up this recipe for a good month or more, and i finally decided to make it for my son’s 4th birthday. they were delicious! my partner was sad that it only made 8, as there were 7 kids over. the cupcakes were lovely and the lemon mousse frosting was so good! i wasn’t sure what the state of the coconut oil was supposed to be, so i ended up melting it.. “room temperature” here means it’s solid.

    your recipes are great!

  6. Hi Lauren – love your blog and recipes!
    I made the cupcakes tonight, step by step and they came out looking just like your picture – and then they fell quickly and sank in the middle. The only step that was off was the coconut milk was cold, not room temperature.

  7. OMG these looked SO good! But I am so bummed – the mousse/frosting in my first batch turned out like lumpy goo – even after transferring it to a hand blender and trying to “whip” it. Second batch, I just made the lemon curd a bit sweeter and used it as frosting. Not sure what I did wrong, but the gelatin/coco milk combo was not my friend…. The curd alone was a much better consistency.

    Great recipe, nonetheless! Our family of 3 has managed to eat all but 2 out of the 16 I made! Thank you!!

  8. LOVE the frosting! My cupcakes unfortunately didn’t turn out =( Your cupcakes look beautiful… Mine looked like Chanterelle mushrooms. I had to make some adjustments and I don’t think my coconut oil was melted enough. That’s my guess. They looked awful, but my kids still ate them all up. I guess that’s what’s important! I will try again and cross my fingers for prettier results. Wish me luck!

  9. I made these today.
    The flavor is awesome.
    I did have a problem with very jiggly frosting (maybe the same problem that Mel had?) I am guessing that I used to much gelatine. Your recipe called for 1 TBLSP with homemade coconut milk. I will try reducing the amount next time to see if that is the problem……OR the lemon curd would make a fine middle filling for a torte type of cake. I may try that, too. Have you had much success with baking a cake with this cardamon recipe…like a 9″ square or round?

  10. Lauren,
    I am definitely going to try these ASAP and hoping for the best. We LOVE lemon and coconut too.
    We are, however, at 5000+ feet above sea level and this often causes a problem with baking, especially GF baking. I’m going to give it a shot, but if you have any thoughts on how to alter or adjust for altitude, it would be much appreciated. Right now I start by cutting leavening (baking soda/powder) by 1/3 and then work from there… sometimes an extra egg… I’d love input from you or anyone else baking GF/Paleo at high altitudes!

  11. I made these a couple of days ago and Thursday in 3/4 blueberrys they are delicious, but
    I have a question that has been ask and I am still not sure of the answer, They were really
    wet and seemed like to much oil. I will ask again should the oil be melted first and them
    Measured or in sold state?

  12. These look delicious – i’m planning to make them for my mother-in-law’s birthday in a few days (she’s been on a grain-free kick for a while). My one question is, can i omit the apple cider vinegar? as it’s only 1/2 tsp. and i’d have to buy a whole bottle for it. (i’m in australia and on a very tight budget). thanks!

  13. I really love these cupcakes. I’ve made them a few times now and each time they’ve been delicious, but really stick to the tin liners. They are so yummy that it’s frustrating to lose so much cake to the paper liners. Do you know a fix for this?

    **When I first made these I wasn’t able to eat the lemon mousse frosting so I made a crumble topping with coconut butter and cinnamon-sugar. It’s tasty, easy, and adds something on top so the cupcake isn’t bare. For those that can’t do the frosting this might be an option. I still do this even though I could now use the frosting recipe.

  14. These cupcakes along with the lemon mousse are ridiculous…and I mean ridiculous in the best way possible. I made them for dinner guests on Mother’s Day, sprinkled some pistachio bits as a topping, and they were a huge hit! I’m making another batch right now just for fun. The mousse is to die for. Thank you!

Leave a Comment

Your email address will not be published. Required fields are marked *

Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

Lauren’s Books

Get simple steps fordelivered weekly

(plus exclusive coupons and other subscriber-only resources!)

No thanks, I don’t want to sign up.