Paleo Cardamom Cupcakes
  • 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
  1. Preheat the oven to 350 degrees and prepare a muffin tin with 8 liners (I like unbleached parchment paper baking cups).
  2. Combine the coconut flour and eggs until smooth. Add the remaining ingredients and stir well.
  3. Divide evenly between the muffin tins. Bake until golden and a toothpick comes out clean, about 20 minutes.
  4. Cool completely and frost with the lemon mousse.
  5. 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!
Recipe by Empowered Sustenance at