25+ Healthy Easter Paleo Cupcake Recipes for Every Flavor Craving

Easter is the perfect time to gather with loved ones, celebrate the arrival of spring, and indulge in delicious desserts.

If you’re following a Paleo lifestyle or simply want to enjoy a healthier alternative to traditional cupcakes, we’ve got you covered with over 25 scrumptious Easter Paleo cupcake recipes.

These cupcakes are made without refined sugars, grains, or dairy, and they’re packed with flavor, making them the perfect treat for your Easter table.

Whether you’re a chocolate lover, a fan of fruity flavors, or someone who craves a spiced-up dessert, these cupcakes offer a variety of options that will delight both your taste buds and your guests.

From light and airy coconut flour cupcakes to rich and decadent almond flour creations, these Paleo cupcakes ensure you won’t miss out on the sweetness of the holiday.

Let’s dive into these 25+ mouthwatering Easter cupcake recipes!

25+ Healthy Easter Paleo Cupcake Recipes for Every Flavor Craving

With these 25+ Easter Paleo cupcake recipes, you can enjoy all the festive flavors of spring while sticking to your healthy eating goals.

From tangy lemon and berry combinations to rich chocolate and nut-based options, there’s a recipe for every palate and every Easter celebration.

These cupcakes aren’t just healthy—they’re also incredibly delicious, making them the perfect guilt-free dessert for your holiday spread.

So, whether you’re hosting an Easter brunch or simply want a treat to enjoy with family, these Paleo cupcakes are sure to impress.

Try them out, and let the festive sweetness of Easter fill your home—Paleo style!

Paleo Carrot Cake Cupcakes with Cashew Frosting

These Paleo Carrot Cake Cupcakes capture the essence of Easter with warm spices, grated carrots, and a creamy cashew frosting. Perfectly moist and naturally sweetened with maple syrup, they’re a delightful addition to your Easter dessert table. The creamy cashew frosting adds an irresistible richness that pairs beautifully with the spiced cake.

Ingredients:
For the cupcakes:

• 2 cups almond flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger powder
• ¼ tsp salt
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• ½ cup raisins (optional)

For the cashew frosting:

• 1 ½ cups raw cashews (soaked overnight)
• ¼ cup coconut cream
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Line a cupcake tray with 12 liners.
2. In a mixing bowl, combine almond flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients. Fold in the grated carrots and raisins, if using.
5. Fill each cupcake liner ¾ full. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely.
6. For the frosting, blend soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice until smooth and creamy.
7. Pipe or spread the frosting onto cooled cupcakes. Garnish with shredded coconut or grated carrots.

These Paleo Carrot Cake Cupcakes are a healthier twist on a classic Easter favorite. Moist, flavorful, and topped with velvety cashew frosting, they’re sure to be a hit with Paleo and non-Paleo eaters alike.

Lemon Poppy Seed Paleo Cupcakes

Celebrate the freshness of spring with these Lemon Poppy Seed Paleo Cupcakes. Light, zesty, and perfectly sweetened with honey, these cupcakes are a refreshing treat for your Easter gathering. The vibrant lemon glaze adds a tangy finish that ties the flavors together.

Ingredients:
For the cupcakes:

• 2 cups cassava flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1/8 tsp salt
• 3 large eggs
• ½ cup honey
• ¼ cup coconut oil, melted
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tbsp poppy seeds

For the glaze:

• ¼ cup coconut butter, melted
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a bowl, combine cassava flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, honey, melted coconut oil, lemon zest, and lemon juice.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in poppy seeds.
5. Fill the cupcake liners ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
6. For the glaze, mix melted coconut butter, lemon juice, and honey until smooth. Drizzle over the cooled cupcakes.

The combination of lemon and poppy seeds in these cupcakes is both vibrant and satisfying. Their light texture and tangy glaze make them the perfect addition to your Easter dessert spread, embodying the fresh flavors of spring.

Chocolate Coconut Nest Paleo Cupcakes

These adorable Chocolate Coconut Nest Paleo Cupcakes are as fun to make as they are to eat! A rich chocolate cupcake base is topped with a coconut cream frosting and a “nest” of toasted coconut flakes, complete with Paleo-friendly chocolate eggs for a festive Easter look.

Ingredients:
For the cupcakes:

• 1 cup almond flour
• ½ cup coconut flour
• 1/3 cup cacao powder
• 1 tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut oil, melted
• ½ cup maple syrup
• 1 tsp vanilla extract

For the frosting and nest:

• 1 cup coconut cream
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 cup toasted coconut flakes
• Paleo-friendly chocolate eggs (or make your own with almond butter and cacao)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. Combine almond flour, coconut flour, cacao powder, baking soda, and salt in a bowl.
3. In another bowl, whisk together eggs, melted coconut oil, maple syrup, and vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients. Mix until smooth.
5. Fill cupcake liners ¾ full. Bake for 20-22 minutes. Let cool completely.
6. For the frosting, whip coconut cream, honey, and vanilla extract until light and fluffy.
7. Frost the cupcakes, then top with toasted coconut flakes to create a “nest.” Place a few chocolate eggs on each nest.

These Chocolate Coconut Nest Paleo Cupcakes are a show-stopper for your Easter celebration. Rich, chocolatey, and beautifully decorated, they’re a fun and delicious way to bring festive joy to your Paleo dessert table.

Strawberry Almond Paleo Cupcakes with Coconut Whipped Cream

These Strawberry Almond Paleo Cupcakes are bursting with spring flavors, featuring fresh strawberries and almond flour for a soft, moist texture. Topped with creamy coconut whipped cream, these cupcakes are a refreshing and light treat, perfect for Easter. They’re naturally sweetened with honey and free from dairy, making them both delicious and diet-friendly.

Ingredients:
For the cupcakes:

• 2 cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ½ cup honey
• 1 tsp vanilla extract
• 1/3 cup coconut oil, melted
• 1 cup fresh strawberries, chopped

For the coconut whipped cream:

• 1 can full-fat coconut milk (chilled)
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line a cupcake tray with 12 liners.
2. In a bowl, combine almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, honey, vanilla extract, and melted coconut oil.
4. Gradually fold the dry ingredients into the wet ingredients. Gently stir in chopped strawberries.
5. Fill each cupcake liner ¾ full and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the whipped cream, scoop the chilled coconut cream from the coconut milk can and whip with honey and vanilla until smooth and fluffy.
7. Once the cupcakes are cooled, pipe or spread the whipped cream on top of each one. Garnish with additional chopped strawberries, if desired.

These Strawberry Almond Paleo Cupcakes offer a light, fruity dessert that’s perfect for Easter. The combination of strawberries and almond flour creates a rich yet delicate flavor, and the coconut whipped cream provides a luscious finish. Enjoy these vibrant cupcakes at your spring celebration!

Vanilla Coconut Flour Paleo Cupcakes with Lemon Buttercream Frosting

These Vanilla Coconut Flour Paleo Cupcakes are a delightful, soft treat that features the tropical taste of coconut and the classic appeal of vanilla. Topped with a tangy and smooth lemon buttercream frosting, these cupcakes are a sweet and refreshing way to celebrate Easter. Made with coconut flour, they are both light and nutrient-dense, making them an excellent Paleo choice.

Ingredients:
For the cupcakes:

• 1 ½ cups coconut flour
• ½ tsp baking powder
• ¼ tsp salt
• 6 large eggs
• ¼ cup coconut oil, melted
• ¼ cup honey
• 1 tsp vanilla extract
• ½ cup unsweetened coconut milk

For the lemon buttercream frosting:

• 1 cup coconut butter, softened
• 2 tbsp honey
• 1 tbsp lemon zest
• 2 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a bowl, combine coconut flour, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, honey, vanilla extract, and coconut milk.
4. Gradually mix the wet ingredients into the dry ingredients and stir until smooth.
5. Spoon the batter into the cupcake liners, filling them ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the frosting, beat together coconut butter, honey, lemon zest, and lemon juice until creamy and smooth.
7. Once the cupcakes have cooled, pipe or spread the lemon buttercream frosting on top of each cupcake.

These Vanilla Coconut Flour Paleo Cupcakes with Lemon Buttercream Frosting are a delightful treat for any Easter occasion. The soft coconut flour cupcakes are perfectly balanced with the bright, tangy lemon frosting, offering a tropical-inspired dessert that’s both light and indulgent.

Coconut Lime Paleo Cupcakes with Avocado Frosting

These Coconut Lime Paleo Cupcakes are a fresh and zesty dessert that’s ideal for Easter. The coconut flour-based cupcakes are filled with lime zest, while the creamy avocado frosting offers a smooth and slightly sweet contrast. This combination of coconut and lime brings a tropical twist to your Easter celebration, while the avocado frosting provides a healthier alternative to traditional buttercream.

Ingredients:
For the cupcakes:

• 1 ½ cups coconut flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs
• ½ cup coconut oil, melted
• ¼ cup honey
• Zest and juice of 2 limes
• ½ cup unsweetened coconut milk

For the avocado frosting:

• 2 ripe avocados
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 tbsp lime juice
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a bowl, combine coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, melted coconut oil, honey, lime zest, lime juice, and coconut milk.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Spoon the batter into the cupcake liners, filling them ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the frosting, blend ripe avocados, honey, vanilla extract, lime juice, and a pinch of salt until smooth and creamy.
7. Once the cupcakes are cooled, frost each with the avocado frosting and garnish with extra lime zest or shredded coconut.

The Coconut Lime Paleo Cupcakes with Avocado Frosting are a fresh, unique way to celebrate Easter. The tangy lime flavor pairs perfectly with the rich coconut flour cupcakes, while the avocado frosting offers a creamy and healthy alternative to traditional frosting. These cupcakes are both delicious and visually appealing, making them a standout addition to your spring celebration.

Carrot Spice Paleo Cupcakes with Cream Cheese Frosting

These Carrot Spice Paleo Cupcakes are a festive treat packed with warm spices, shredded carrots, and coconut flour. Topped with a dairy-free cream cheese frosting made from cashews and coconut, these cupcakes are a comforting and healthy alternative to traditional carrot cake cupcakes. The spices—cinnamon, nutmeg, and ginger—create the perfect balance of flavor, making them an ideal choice for Easter gatherings.

Ingredients:
For the cupcakes:

• 2 cups almond flour
• 1 cup shredded carrots
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 4 large eggs
• ¼ cup honey
• 1 tsp vanilla extract
• ¼ cup coconut oil, melted

For the frosting:

• 1 cup cashews (soaked for at least 4 hours)
• 2 tbsp coconut oil, melted
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk eggs, honey, vanilla extract, and melted coconut oil.
4. Add the shredded carrots to the wet ingredients and stir to combine.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. Spoon the batter into the cupcake liners, filling each ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
7. For the frosting, blend soaked cashews, coconut oil, honey, vanilla extract, and lemon juice in a high-speed blender until smooth and creamy.
8. Once the cupcakes are cooled, pipe or spread the cashew frosting on top of each cupcake.

These Carrot Spice Paleo Cupcakes with Cream Cheese Frosting are a delightful and healthy option for your Easter celebration. The combination of warm spices and shredded carrots brings a comforting and rich flavor, while the creamy cashew-based frosting adds a touch of sweetness. These cupcakes will surely be a hit with guests of all ages.

Raspberry Coconut Paleo Cupcakes with Almond Butter Frosting

These Raspberry Coconut Paleo Cupcakes are a fresh and fruity dessert that bursts with the bright flavor of raspberries, complemented by the natural sweetness of coconut. The cupcakes are topped with a smooth almond butter frosting, making them both indulgent and nourishing. Perfect for Easter, these cupcakes combine the flavors of spring with the richness of healthy fats, making them an excellent Paleo-friendly option.

Ingredients:
For the cupcakes:

• 1 ½ cups coconut flour
• ½ tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ½ cup coconut oil, melted
• ¼ cup honey
• 1 tsp vanilla extract
• 1 cup fresh raspberries (or frozen, thawed)

For the almond butter frosting:

• ½ cup almond butter
• 2 tbsp coconut oil, melted
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a bowl, combine coconut flour, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, honey, and vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients. Once combined, gently stir in the raspberries.
5. Spoon the batter into the cupcake liners, filling each ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the almond butter frosting, mix almond butter, coconut oil, honey, vanilla extract, and a pinch of sea salt in a bowl until smooth.
7. Once the cupcakes have cooled, frost each with the almond butter frosting. Garnish with a few extra fresh raspberries.

These Raspberry Coconut Paleo Cupcakes with Almond Butter Frosting are a deliciously light and refreshing option for Easter. The coconut flour cupcakes are soft and slightly sweet, while the almond butter frosting adds a creamy, rich finish. The burst of raspberries in each bite makes these cupcakes a standout dessert.

Chocolate Mint Paleo Cupcakes with Avocado Frosting

If you’re a fan of mint and chocolate, these Chocolate Mint Paleo Cupcakes will be a dream come true. Made with rich cacao powder and peppermint extract, these cupcakes have a decadent chocolate flavor complemented by the fresh minty frosting. Topped with a creamy avocado-based frosting, these cupcakes are indulgent without being overly heavy—perfect for satisfying your sweet tooth while staying within your Paleo diet.

Ingredients:
For the cupcakes:

• 1 ½ cups almond flour
• ¼ cup cacao powder
• ½ tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¼ cup honey
• 1 tsp peppermint extract
• ¼ cup coconut oil, melted
• ½ cup coconut milk

For the frosting:

• 2 ripe avocados
• 2 tbsp honey
• 1 tsp peppermint extract
• 2 tbsp cacao powder
• 1 tbsp coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a bowl, combine almond flour, cacao powder, baking powder, and salt.
3. In a separate bowl, whisk together eggs, honey, peppermint extract, melted coconut oil, and coconut milk.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Spoon the batter into the cupcake liners, filling each ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the frosting, blend the ripe avocados, honey, peppermint extract, cacao powder, and coconut milk in a food processor until smooth and creamy.
7. Once the cupcakes have cooled, pipe or spread the avocado frosting on top of each cupcake. Garnish with dark chocolate shavings or mint leaves, if desired.

These Chocolate Mint Paleo Cupcakes with Avocado Frosting are the ultimate treat for chocolate and mint lovers. The rich chocolate flavor pairs perfectly with the refreshing minty avocado frosting, making these cupcakes a decadent yet healthy dessert choice for Easter. These cupcakes will definitely leave everyone asking for the recipe!

Lemon Blueberry Paleo Cupcakes with Coconut Whipped Cream

These Lemon Blueberry Paleo Cupcakes are a perfect spring treat, combining the bright, zesty flavor of lemon with the sweetness of fresh blueberries. The almond flour cupcakes are light yet satisfying, and the coconut whipped cream topping is creamy and refreshing, adding a perfect contrast to the tart blueberries. Ideal for Easter brunch or a festive dessert, these cupcakes are a fresh, fruity option that everyone will enjoy, even those who aren’t following a Paleo diet.

Ingredients:
For the cupcakes:

• 1 ½ cups almond flour
• ½ tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¼ cup honey
• 2 tbsp coconut oil, melted
• 2 tbsp lemon juice
• Zest of 1 lemon
• ½ cup fresh blueberries (or frozen, thawed)

For the coconut whipped cream:

• 1 can full-fat coconut milk (refrigerated overnight)
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a bowl, combine almond flour, baking powder, and salt.
3. In a separate bowl, whisk together eggs, honey, melted coconut oil, lemon juice, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Gently fold in the blueberries.
6. Spoon the batter into the cupcake liners, filling each ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
7. For the coconut whipped cream, scoop the solidified coconut cream from the refrigerated coconut milk can and whip with a hand mixer until smooth and fluffy. Add honey or maple syrup and vanilla extract, and mix again until incorporated.
8. Once the cupcakes have cooled, top with the coconut whipped cream and garnish with extra blueberries or lemon zest if desired.

These Lemon Blueberry Paleo Cupcakes with Coconut Whipped Cream are a refreshing, light, and indulgent dessert perfect for Easter. The combination of tart lemon, sweet blueberries, and creamy coconut whipped cream makes for an unforgettable treat. These cupcakes are sure to become a favorite springtime dessert and can be enjoyed by everyone, whether they follow a Paleo lifestyle or not.

Coconut Lime Paleo Cupcakes with Mango Frosting

The tropical flavors of coconut, lime, and mango come together in these Coconut Lime Paleo Cupcakes, creating a delightful dessert that transports you straight to paradise. The coconut flour cupcakes are soft and subtly sweet, while the lime adds a zesty punch. Topped with a vibrant and creamy mango frosting, these cupcakes are not only visually stunning but also bursting with fresh flavor. A great Easter treat for those craving a taste of summer!

Ingredients:
For the cupcakes:

• 1 ½ cups coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¼ cup honey
• ½ cup coconut milk
• 1/3 cup coconut oil, melted
• Zest of 1 lime
• 2 tbsp lime juice

For the mango frosting:

• 1 ripe mango, peeled and diced
• 1 cup cashews (soaked for at least 4 hours)
• 2 tbsp honey
• 2 tbsp coconut oil, melted
• 1 tsp lime juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a bowl, combine coconut flour, baking powder, and salt.
3. In a separate bowl, whisk together eggs, honey, coconut milk, melted coconut oil, lime zest, and lime juice.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Spoon the batter into the cupcake liners, filling each ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the mango frosting, blend the ripe mango, soaked cashews, honey, coconut oil, and lime juice in a high-speed blender until smooth and creamy.
7. Once the cupcakes have cooled, pipe or spread the mango frosting on top of each cupcake.

These Coconut Lime Paleo Cupcakes with Mango Frosting are the perfect combination of tropical flavors that will transport your taste buds to a sunny beach. The moist coconut cupcakes are enhanced with fresh lime, while the creamy mango frosting adds a natural sweetness and vibrant color. These cupcakes are not only a great Easter dessert but also a fun way to bring a refreshing tropical twist to any spring gathering.

Sweet Potato Paleo Cupcakes with Cinnamon Pecan Frosting

These Sweet Potato Paleo Cupcakes are naturally sweetened with roasted sweet potatoes and honey, creating a moist and hearty cupcake that’s full of flavor. The cinnamon pecan frosting is the perfect complement, adding a rich, spiced finish to each bite. These cupcakes are an excellent choice for Easter, offering a balance of earthiness from the sweet potatoes and a touch of crunch from the pecans. Perfect for guests who enjoy a more savory-sweet dessert.

Ingredients:
For the cupcakes:

• 1 cup mashed sweet potato (about 1 medium potato)
• 1 ½ cups almond flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 3 large eggs
• ¼ cup honey
• 1 tsp vanilla extract
• ¼ cup coconut oil, melted

For the cinnamon pecan frosting:

• 1 cup pecans, roasted
• 2 tbsp coconut oil, melted
• 2 tbsp honey
• 1 tsp cinnamon
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. Mash the sweet potato and set aside.
3. In a bowl, combine almond flour, baking powder, cinnamon, and salt.
4. In a separate bowl, whisk together eggs, honey, vanilla extract, and melted coconut oil.
5. Add the mashed sweet potato to the wet ingredients and mix well.
6. Gradually fold the dry ingredients into the wet ingredients and mix until smooth.
7. Spoon the batter into the cupcake liners, filling each ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
8. For the cinnamon pecan frosting, blend roasted pecans, coconut oil, honey, cinnamon, and sea salt in a food processor until smooth.
9. Once the cupcakes have cooled, frost each with the cinnamon pecan frosting.

These Sweet Potato Paleo Cupcakes with Cinnamon Pecan Frosting are a comforting and indulgent dessert that blends the sweetness of roasted sweet potatoes with the spiced warmth of cinnamon and pecans. The soft, moist cupcakes paired with the creamy, nutty frosting create the perfect balance of flavors, making these cupcakes an excellent choice for any Easter table. The earthy sweetness of the sweet potatoes and the crunchy pecan topping will leave everyone asking for more.

Carrot Cake Paleo Cupcakes with Cashew Cream Frosting

These Carrot Cake Paleo Cupcakes are a healthy take on the classic dessert, featuring the rich flavors of cinnamon and nutmeg combined with the sweetness of grated carrots. The cupcakes are soft, moist, and naturally sweetened with honey. Topped with a decadent cashew cream frosting, these cupcakes bring a creamy and slightly tangy contrast to the spiced carrot cake. Perfect for Easter, these cupcakes are an indulgent yet nutritious way to celebrate the season.

Ingredients:
For the cupcakes:

• 1 ½ cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 3 large eggs
• ¼ cup honey
• ¼ cup coconut oil, melted
• 1 cup grated carrots (about 2 medium carrots)
• 1 tsp vanilla extract

For the cashew cream frosting:

• 1 cup raw cashews (soaked for at least 4 hours)
• 2 tbsp coconut milk
• 1 tbsp honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat together the eggs, honey, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the grated carrots until evenly distributed.
6. Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
7. For the cashew cream frosting, drain and rinse the soaked cashews, then blend them in a high-speed blender or food processor with coconut milk, honey, vanilla extract, and a pinch of salt until smooth and creamy.
8. Once the cupcakes have cooled, pipe or spread the cashew cream frosting on top of each cupcake.

These Carrot Cake Paleo Cupcakes with Cashew Cream Frosting are a wholesome twist on a beloved classic. The warm, spiced carrot cake paired with the creamy, slightly sweet cashew frosting creates a delightful contrast in flavors and textures. Perfect for Easter, these cupcakes provide a nourishing and satisfying dessert option that still feels indulgent. They’re sure to be a hit with both Paleo and non-Paleo eaters alike!

Chocolate Almond Paleo Cupcakes with Raspberry Ganache

These Chocolate Almond Paleo Cupcakes are rich and decadent, with a deep chocolate flavor that’s complemented by the nutty almond flour base. The cupcakes are topped with a silky-smooth raspberry ganache made from fresh raspberries and coconut milk, adding a fruity sweetness to the chocolate. This dessert is a showstopper for Easter, with its vibrant color contrast and indulgent taste that will satisfy your chocolate cravings in a healthier way.

Ingredients:
For the cupcakes:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup honey
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk

For the raspberry ganache:

• 1 cup fresh raspberries (or frozen, thawed)
• ¼ cup coconut milk
• 2 tbsp honey
• 1 tbsp coconut oil
• 1 tbsp cocoa powder

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a large bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat together eggs, honey, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined. Gradually add the almond milk and mix until smooth.
5. Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the raspberry ganache, combine the raspberries, coconut milk, honey, coconut oil, and cocoa powder in a saucepan over medium heat. Stir constantly until the raspberries break down and the mixture thickens into a smooth sauce, about 5-7 minutes.
7. Once the cupcakes have cooled, drizzle the raspberry ganache over the top of each cupcake.

These Chocolate Almond Paleo Cupcakes with Raspberry Ganache are a luxurious and satisfying dessert perfect for Easter celebrations. The rich chocolate almond base pairs beautifully with the fresh, tangy raspberry ganache, creating a flavor combination that’s both decadent and refreshing. These cupcakes are a healthier alternative to traditional chocolate desserts, offering a gourmet experience without the guilt.

Raspberry Lemon Paleo Cupcakes with Coconut Butter Frosting

These Raspberry Lemon Paleo Cupcakes are a delightful combination of tart lemon and sweet raspberry, making them a refreshing treat for spring. The light, fluffy almond flour base is balanced with the zing of fresh lemon juice and zest, while the sweet raspberries add a burst of fruitiness. Topped with a creamy coconut butter frosting, these cupcakes are both indulgent and nutritious—perfect for Easter or any spring gathering.

Ingredients:
For the cupcakes:

• 1 ½ cups almond flour
• ½ tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ¼ cup honey
• ¼ cup coconut oil, melted
• 2 tbsp lemon juice
• Zest of 1 lemon
• ½ cup fresh raspberries (or frozen, thawed)

For the coconut butter frosting:

• ½ cup coconut butter (softened)
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 liners.
2. In a large bowl, combine almond flour, baking powder, and salt.
3. In a separate bowl, whisk together eggs, honey, melted coconut oil, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the fresh raspberries, being careful not to crush them.
6. Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
7. For the coconut butter frosting, beat together the coconut butter, honey, vanilla extract, and sea salt until smooth and creamy.
8. Once the cupcakes have cooled, frost each with the coconut butter frosting.

These Raspberry Lemon Paleo Cupcakes with Coconut Butter Frosting are a perfect balance of tart and sweet, offering a refreshing, light, and flavorful dessert. The combination of fresh raspberries and lemon is always a crowd-pleaser, and the creamy coconut butter frosting adds a rich, indulgent touch. These cupcakes are not only a great addition to your Easter menu but also a healthier alternative to traditional treats, with a vibrant flavor that will leave everyone wanting more.

Note: More recipes are coming soon!