Maple Cardamom Mini-Cupcakes with Chocolate Icing {Grain-Free / Dairy-Free}

Maple Cardamom Mini-Cupcakes | Real Food CarolynWhy didn’t anyone tell me about cardamom? It’s called “the queen of spices” and is now a go-to spice for baking in my kitchen. Ah, the aroma!

Of course, I had to find a way to sneak cardamom into some Paleo cupcakes. The addition of maple syrup, as a natural sweetener, provides another delectable flavor. Top these quick coconut flour cupcakes with my easy-peasy Chocolate Icing and you’ll have a tasty treat for any celebration!


6 large eggs from happy pastured hens
1/2 cup coconut flour (I prefer Bob’s Red Mill brand. I measure then sift.)
1/3 cup coconut oil (melted but not hot)
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar


Allow the eggs to come to room temperature then preheat oven to 325 degrees Fahrenheit.

Lightly whisk eggs then, using a spatula, combine with sifted coconut flour and remaining ingredients just until smooth. Allow batter to sit for 5 minutes so coconut flour can absorb the liquids. The batter will be thick.

Line mini-muffin tins with liners (my favorite: If You Care Mini Baking Cups) or grease tins well with oil/fat of your choice. Fill tins and bake for 12 to 15 minutes. Make 36 mini-cupcakes

Allow to cool on a wire rack then top with Chocolate Icing. (See recipe below.)


Chocolate Icing recipe

1 cup coconut butter (I prefer Artisana Organic Coconut Butter.)
4 tablespoons maple syrup
4 tablespoons cocoa powder (I prefer Equal Exchange Organic Baking Cocoa.)
1 teaspoon vanilla


The coconut butter should be at room temperature. Combine all ingredients in a small food processor or a Magic Bullet-type mini-blender, etc. Process until smooth, taking care not to process too long such that the oils of the coconut butter become liquefied/runny. This icing should be firm but spreadable.

Note: Coconut butter is a pricey treat at our house. I often choose to halve this recipe and simply apply a slightly thinner layer of icing. 

These Paleo cupcakes freeze well. Enjoy!

Link-love share at Make Ahead Meals for Busy Moms, A Southern Fairytale, Healthy Roots Happy Soul, Kelly the Kitchen KopThe Tasty AlternativeGluten Free HomemakerReal Food Forager, Frugally SustainableWhole New MomHolistic SquidWhole Lifestyle Nutrition, Thank Your BodyNatural Family Today, My Cultured Palate and Homegrown & Healthy.


DISCLAIMER: I'm a wife and mom who is passionate about real food! When it comes to nutrition and health, everyone should do their own research. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This blog only includes links to products and services that I would use myself.

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7 Responses to Maple Cardamom Mini-Cupcakes with Chocolate Icing {Grain-Free / Dairy-Free}

  1. Sara Howe August 27, 2013 at 12:02 am #

    YUM!!! These sound amazing! I’d love it if you’d stop by and link it up at Random Recipe Link Up

    • Nourishing Charlotte August 27, 2013 at 12:09 am #

      Linked! Thanks for the invitation. 🙂

  2. amber September 4, 2013 at 1:42 am #

    OMG! These are so amazing. Thank you for sharing with us on AFW!! I’m featuring this great recipe tonight. Love it!!

    Be Well,

    • Nourishing Charlotte September 4, 2013 at 2:06 am #

      Thank YOU, Amber!

  3. Alexandra @ Made to Glow November 21, 2013 at 4:37 pm #

    These look SO good! I found you from bloggers alliance – pinning this right now – on my list to make asap. Thank you! BTW, do you think it would work with coconut nectar instead of maple syrup?

    • Real Food Carolyn November 21, 2013 at 5:05 pm #

      Thanks for stopping by, Alexandra! Yes, I bet coconut nectar would be fine. Let me know!
      Enjoy. 🙂
      I love, love, love your blog, by the way. <3


  1. Paleo Pumpkin Pecan Bites | Nourishing Charlotte - September 20, 2013

    […] Of course, you COULD dress up the Paleo Pumpkin Pecan Bites by stirring a few chocolate chips into the batter, sprinkling a mixture of cinnamon and sugar (sucanat is “WAPF-approved”) on each just before baking, or topping the cooled muffins with a dollop of the chocolate icing found in my Maple Cardamom Mini-Cupcakes recipe. […]

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