Although they take a little longer to make, this paleo Black Forest cupcake recipe makes some gorgeous, ridiculously good cupcakes. The simple, addictive filling is made with cherries, honey, and lemon juice, while the creamy, paleo-friendly frosting is made of coconut cream and cashews.
The chocolate cupcake base is made with eggs, honey, coconut oil, almond milk and pure vanilla and baked into a moist and delicious chocolate cupcake. Definitely try them if you want to make a special paleo dessert that satisfies all your sweet tooth cravings!
Preparation and freezing instructions:
To move forward: The Black Forest cupcakes can be made up to a week in advance. Just be sure to store them in an airtight container in the refrigerator to prevent 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 pre-assemble and freeze the cupcakes once frosted. Just make sure they aren’t crushed to avoid ruining the icing. Once frozen, remove, wrap each cupcake in wax paper, and store in an airtight, freezer-safe container. This prevents them from sticking and prevents them from burning in the freezer.
More cupcake recipes:
Paleo Pumpkin Cupcakes with Maple Syrup Frosting (Made with Coconut Flour)
Coconut cupcakes and lemon cream
Classic vanilla cupcakes
Paleo Coconut Cupcakes with Chocolate Frosting
20 Delicious Paleo Cupcakes (Grain-Free and Gluten-Free)
