You can’t be sad when you are holding a cupcake.
I don’t remember where I heard those wise words, but aren’t they true? Especially when it comes to a paleo cupcake, like these paleo cupcakes make with coconut flour and cardamom. In experience, you can’t be sad when you are making cupcakes, either. Mixing up batter, licking spoons, and frosting cupcakes with friends and family is one of the little joys in life.
There are three parts to this recipe: making the lemon curd, making the mousse and making the cupcakes. This is more work than I usually go to for a sweet treat. But when I have the time, I enjoy indulging in a more involved cooking project. It is therapeutic for me. And the finished product feels like a well-deserved reward.
Paleo Lemon Frosting
I loved my Paleo Lemon Mousse so much that I had to repurpose the recipe. Its thick, rich and fluffy texture lends itself well to a show-stopping cupcake topper!
This stuff is amazing. Period.
- ½ cup coconut flour
- 6 eggs, at room temperature (that's important)
- 6 Tbs. raw honey
- 6 Tbs. coconut oil or butter
- 2 Tbs. coconut milk, room temp. (this one doesn't have any icky additives or BPA)
- 1 tsp. vanilla extract
- ½ tsp. ground cardamom
- ¼ tsp. baking soda
- ½ tsp. apple cider vinegar
- Preheat the oven to 350 degrees and prepare a muffin tin with 8 liners (I like unbleached parchment paper baking cups).
- Combine the coconut flour and eggs until smooth. Add the remaining ingredients and stir well.
- Divide evenly between the muffin tins. Bake until golden and a toothpick comes out clean, about 20 minutes.
- Cool completely and frost with the lemon mousse.
- Makes 8 cupcakes. Feel free to double the recipe if you want more cupcakes! These last in an airtight container for a few days at room temperature. They also freeze really well!
- 1 recipe Paleo Lemon Mousse
- Make the mousse and use it to frost the cupcakes. Delicious! Eat any remaining frosting with a spoon 🙂
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?
Thanks
Mary
I ment I thu in 3/4 blueberrys.
Mary
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!
if you can’t take honey what can you swap it for please.
Wow! This looks amazing. Can’t wait to make them this weekend
I read that you should not bake with honey as it becomes toxic when heated and loses enzymes and also produces mucus. I’d this true?
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.
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!
Should the butter/coconut oil be melted, soft…?