Espresso Cupcakes

prep:30 minutes
cook:30 minutes
Show nutritional information
  • Serves: 12
  • Calories: 248
  • Total Fat: 12g
  • Total Carbohydrate: 32g
  • Protein: 4g
Recipe in the Contest: 55 votes
An indulgent tasting cupcake infused with espresso, sweetened with dates and raw honey and topped with a cream cheese espresso frosting.

Serves: 12

Serves: 12decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350 degrees F and line a muffin tin with paper liners
  2. Using a food processor, pulse the dates until they form a paste
  3. Add in the coconut milk, eggs and honey and process until combined (you want the eggs beat well)
  4. Pour in the coffee about 2 Tablespoons at a time and food process in between. You donu2019t want the coffee to cook the eggs at all. Pour in the vanilla last and pulse once to incorporate that
  5. In a medium bowl add the dry ingredients: almond flour, coconut flour, cocoa powder, baking soda and stevia
  6. Pour the liquid into the dry ingredients and mix with a hand mixer until the batter is smooth. Add the sour cream and combine. The batter will be more quite runny still. Let it sit for a couple minutes to let the coconut flour absorb some of the moisture
  7. Using a large spoon or ice cream scoop, fill the muffin tins 3/4 of the way
  8. Bake for 28-35 minutes, or until a toothpick comes out clean


Buttered Cream Cheese Frosting 1/2 stick organic butter, room temperature 4 ounces organic cream cheese, room temperature 1 1/2 teaspoon stevia (or to taste) 3 Tablespoons prepared coffee or Espresso Espresso Infused Salt, to top the cupcakes (optional, but delicious!) In a small bowl combine butter, cream cheese and stevia and beat with a hand mixer until combined until smooth Add in the coffee and immediately mix to combine. You want the warmth of the coffee to make a very smooth frosting. Frost the cooled cupcakes immediately after the frosting is made Top with the Espresso Infused Salt and Serve (you will probably have some extra frosting, or generously apply the frosting to the cupcakes!) Refrigerate the cupcakes to store

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