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carrot patch cupcakes
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Carrot Patch Cupcakes

These Carrot Patch Cupcakes are a fun and festive treat, perfect for Easter or spring celebrations! Made with paleo chocolate cupcakes, creamy avocado frosting, and naturally colored white chocolate-dipped strawberries, these cupcakes are gluten-free, dairy-free, and naturally sweetened.
Course: Dessert
Keyword: easter, gluten-free, grain-free, no artificial dyes, paleo, refined sugar free, spring
Servings: 6 cupcakes

Ingredients

Paleo Chocolate Cupcake Ingredients:

  • 2.5 tbsp full-fat coconut milk
  • 1/3 cup melted coconut oil
  • 3 eggs
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup cacao powder
  • 1 tsp baking powder
  • 1/3 cup coconut flour

Frosting Ingredients:

  • 1/2 ripe avocado
  • 2 tbsp cacao powder
  • 2.5 tbsp maple syrup

Other ingredients:

  • 6 strawberries
  • 1/2 cup melted orange chocolate you can use white chocolate dyed with natural orange colorant
  • 1/4 cup crushed cookies If you don't have cookies, you can process together 1/4 cup almond flour, 1 tbsp cacao powder, and 1/4 cup pitted dates

Instructions

  • Preheat the oven to 350F. Line a muffin tin with 6 cupcake liners.
  • Blend together the coconut milk, coconut oil, eggs, maple syrup, vanilla, and apple cider vinegar until smooth. Blend in the cacao powder, baking powder, and coconut flour.
  • Distribute evenly between the 6 cupcake liners. Bake for 20-25 minutes, or until a toothpick comes out clean.
  • While baking, blend together the frosting ingredients. Place in the fridge to thicken. Dip the strawberries in melted chocolate. Place on a pan lined with parchment paper and then store in the fridge. Crush cookies, or process together the almond flour, cacao powder, and pitted dates).
  • Once cupcakes have cooled, add icing, crushed cookies, and dipped strawberry. Enjoy!