Fresh Fruit Sweetened Carob Cupcakes

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Full credit for this recipe goes to Alaena Haber of Grazed and Enthused who originally shared this recipe as a guest post on The Paleo Mom’s website way back in 2015. Unfortunately, at some point the recipe went missing from both websites, and despite a follower sharing the information for Alaena to re-post, it was never put back up. Hopefully she won’t mind me sharing her beautiful recipe here … it looks like one that the AIP community doesn’t want to lose!

Alaena wrote:

“I wanted to make a birthday cupcake that AIPers or those on sugar-free diets could enjoy. The texture is very close to the birthday cake we’re all used to – dense, moist, and chewy. The frosting takes on an almost mocha flavor from the carob powder and I really could just eat a bowl of Birthday Frosting and never turn on my oven, but I wasn’t going to half-ass the birthday cake recipe.

I wanted to make a recipe with the texture of a real cupcake… dense, moist, but light at the same time. The carob powder lends the chocolate-y flavor while also absorbing some of the moisture from the pureed avocado, plantain, and blueberry. That’s right… cupcakes WITHOUT added sweetener and made with 3 varieties of fresh fruit. The fruit flavors do not come through in the final product though – they just provide the texture and natural sweetness. I do highly suggest weighing the plantain and avocado according to the recipe. I own a small kitchen scale that I find very helpful when baking with Paleo ingredients because of their finicky nature. The Chocolate Frosting is a very simple recipe that takes just 5 minutes to whip together and is delicious on its own. If you want your cupcakes to have as much frosting as the ones in the photos, I suggest doubling the recipe!The Healing Kitchen Book

Enjoy these handheld treats on your next special occasion (“Tantalizing Tuesday” is a holiday, right?) Share them with your friends & family who will be shocked when you tell them they’re really eating a sweetener-free fruit cake!”

Want more of Alaena’s recipes, grab a copy of the cookbook she co-authored with Dr. Sarah Ballantyne – “The Healing Kitchen”  it’s one of the most recommended in the AIP community – check it out here.

AIP Carob Cupcakes

Fresh Fruit Sweetened Carob Cupcakes

Yield: 9
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

♥ RECIPE & IMAGES BY: Alaena of Grazed and Enthused ♥ A cupcake that AIPers or those on sugar-free diets can actually enjoy!


Frosting Ingredients


For the Cupcakes

TIP: It is strongly recommended that you weigh your plantain and avocado for best resutls as AIP baking can be finicky!

  1. Preheat oven to 350 degrees. Line 9 muffin cups with silicone liners or grease well.
  2. In a high-powered blender (like a Vitamix) or food processor, puree plantain, avocado, ½ cup blueberries, vanilla extract, apple cider vinegar and palm shortening until smooth. Pour in gelatin egg and pulse to combine completely, scraping down the sides as needed.
  3. Add the carob, arrowroot flour, coconut flour, baking soda, and sea salt to the blender. Blend until combined. The batter should be fluffy and thick.
  4. Pour ¼ cup batter into prepared muffin cups. Bake in preheated oven for 20 minutes until the tops spring back when lightly pressed.
  5. Let cool on wire rack completely before frosting. Store frosted cupcakes in a sealed glass contained in the fridge for up to 3 days.

For the Icing:

  1. Using a hand or stand mixer, whip cold coconut cream in a bowl for 5 minutes until fluffy and soft peaks form.
  2. Stir in carob powder, gelatin and sea salt until smooth.
  3. Keep frosting cold until ready to pipe or spread onto cupcakes.

*I place a 13.5 oz can of coconut cream in the refrigerator for a few hours and discard any coconut water that has separated from the cream. The coconut water can be used in smoothies and juices.