Olive Oil Spice Cupcakes with Bourbon Persimmon Frosting

This flavorful treat is the perfect winter dessert!
15 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:12 g
Carbohydrates:8 g
Protein:3 g
Calculated per serving.

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 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."]


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.

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