Although these take a bit longer to make, this Black Forest Paleo Cupcake recipe yields some beautiful, ridiculously good cupcakes. The simple and addictive filling is made with cherries, honey, and lemon juice, and the creamy paleo-friendly frosting is made of coconut cream and cashew nuts.
The chocolate cupcake base is made using eggs, honey, coconut oil, almond milk, and pure vanilla, and bakes into a moist, decadent chocolate cupcake. Definitely try these if you want to make a special paleo dessert that fulfills all your sweet cravings!
Make-Ahead and Freezing Instructions:
To Make-Ahead: Black forest cupcakes can be made up to a week in advance. Just make sure to keep them in an airtight container in the refrigerator to stop them from drying out.
To Freeze: You can freeze your cupcakes for up to three months. It’s best to freeze each component separately, but you can also preassemble and freeze the cupcakes once frosted. Just make sure they don’t get squished to prevent ruining the frosting. Once frozen, take them out, wrap each cupcake in wax paper, and store them in a freezer-safe, air-tight container. This prevents sticking and keeps them from becoming freezer-burned.
More Cupcake Recipes:
Pumpkin Paleo Cupcakes with Maple Syrup Frosting (Made with Coconut Flour)
Lemon Curd Coconut Cupcakes
Classic Vanilla Cupcakes
Paleo Coconut Cupcakes with Chocolate Frosting
20 Scrumptious Paleo Cupcakes (Grain-Free & Gluten-Free)
This story originally appeared on Paleogrubs
