Print Recipe

Carob Cupcakes with Salted Maple Frosting

Servings: 10 cupcakes

Ingredients

Cupcakes

  • cup coconut flour
  • 2 Tbsp. arrowroot starch
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup carob powder
  • 3 eggs
  • 1 tsp. vanilla
  • ¼ cup maple syrup
  • cup melted coconut oil
  • ¼ cup canned coconut milk
  • ½ tsp. apple cider vinegar

Frosting

  • cup coconut butter
  • ½ cup palm shortening
  • ¼ cup + 2 tsp. maple syrup
  • ½ tsp. sea salt

Instructions

Cupcakes

  • Mix dry ingredients in a small bowl.
  • Beat eggs in a medium-sized bowl, then add rest of wet ingredients and mix well.
  • Add dry ingredients to wet and mix again.
  • Spoon batter into a muffin tin lined with paper cups, about ⅔ of the way full in each cup.
  • Bake at 350° for 15 minutes.
  • Remove cupcakes from oven, transfer to a cooling rack, and let cool completely.

Frosting

  • While the cupcakes are cooling, blend all frosting ingredients with a hand mixer (if the coconut butter is too hard, place the jar in a hot water bath for 5 minutes).
  • After cupcakes have cooled, frost with a butter knife.