Paleo Cupcakes with Potato Frosting

These are INSANELY good. I swear it! They work either as a decadent dessert or a rich delectable breakfast treat. They are also completely flourless, dairy-free and paleo. You can make them as rich muffins without the "frosting" but I recommend it for a filling and tasty topping!

Paleo Cupcakes with Potato Frosting

Yields 5-6

(Double the recipe if you'd like a full dozen)


1-1/4 cup almond flour (or finely ground raw organic almonds)

1/2 tsp baking soda

1/8 tsp sea salt

1 egg plus 1 egg white or vegan egg substitute

1/4 cup coconut oil, melted

1/4 cup pure maple syrup

1/2 tsp pure vanilla extract

3/4 cup unsweetened coconut flakes*

For "frosting"

1 small to medium white sweet potato

1 tbsp coconut oil

1 tbsp pure maple syrup

1/2 tsp pure vanilla extract

1-2 tbsp coconut or almond milk

1 tbsp cooca or cacao powder, optional

*I like this organic fine shred coconut flakes, but any will work


1. Preheat oven to 350F and line a muffin tin with cupcake liners, or if you have sturdy stand alone ones like the ones I used, no prep necessary as you can fill them and set them directly on the oven racks or on a cookie sheet.

2. Melt coconut oil and whisk oil, maple, vanilla in a bowl.

3. In another bowl, whisk dry ingredients, and fold wet into dry. Stir in coconut last.

4. Fill 5-6 muffin liners (almost full, it won't rise too much) and bake for 16-18 minutes.

5. Let cool on a wire rack fully before adding on "frosting."

6. For frosting: microwave or roast a white sweet potato or Japanese sweet potato.

7. In a mixer or with handheld mixer, whip slightly warm potato and slowly add coconut oil, coconut milk vanilla and maple syrup. Reserve half and add cocoa or cacao power.

8. Pipe with a frosting decorating bag with a large frosting tip as desired and enjoy!

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