Olive Oil Spice Cupcakes with Bourbon Persimmon Frosting

prep:15 minutes
cook:15 minutes
Difficulty
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Show nutritional information
  • Serves: 12
  • Calories: 144
  • Total Fat: 12g
  • Total Carbohydrate: 8g
  • Protein: 3g
This flavorful treat is the perfect winter dessert!

Serves: 12

Serves: 12decrease servingsincrease servings

Ingredients

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Process

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 and line a 12-cup cupcake pan with papers.","Make the cupcakes: In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, sweetener, cinnamon, cardamom, salt and baking soda. In a smaller bowl, whisk together the eggs and olive oil.","Pour the wet (egg/oil) mixture into the dry (flour) mixture and stir until thoroughly combined and no lumps remain. If the batter is too dry, add 1-2 more Tbsp oil.","Use an ice cream scoop to evenly distribute the batter into the 12 prepared muffin compartments. Each compartment should be about 3/4 of the way full.","Bake for 15 minutes or until a tester comes out clean.","While the cupcakes are baking, make the frosting by beating together all all of the ingredients except the coconut flour in a mixing bowl or stand mixer. Add the coconut flour, 1 Tablespoon at a time, waiting until each is thoroughly incorporated and the frosting has thickened before adding the next one, until frosting reaches your desired consistency.","Cool cupcakes completely on a wire rack before frosting and garnishing with an additional slice of persimmon. It\'s best to frost and garnish immediately before serving if possible."]

Notes

If you prefer a more subtle olive oil flavor, use virgin olive oil instead of extra virgin. These should convert to a vegan version easily by replacing the eggs with your favorite vegan egg replacement. Store frosted or unfrosted cupcakes in an airtight container in the fridge for up to 2 days, or store unfrosted cupcakes in an airtight container in the freezer for up to 3 months. These cupcakes, and especially the frosting, dry out easily, so keep them covered/sealed as much as possible.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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