Brown Sugar Cupcakes with Chocolate Frosting + Simple Decorating Tutorial

My baby is turning one year old tomorrow and there is so much joy in my heart thinking of the major blessing God gave us when Elijah entered the world.

When we decided to reduce sugar in our home, a lot of things changed. We threw out artificial sweeteners, colors and anything that was not pure and simple in ingredients. This is a huge challenge for someone who loves to bake (me), but there is something in every true baker that says “there must be a sub for that…” and eventually we will find a way!

There are a few common things I think about when developing a recipe. The human body loves fat, sugar, salt and carbohydrates. When you combine those ingredients you are sure to have a winner, but the greatest of these is fat. If you have sugar without fat, it’s “too sweet,” if you have carbs without fat, generally, it’ll be “too dry.”

In walks applesauce, “hey guys, I’m sweet and delicious, totally nutritious and act just like oil and eggs in your recipes!” What? Will you marry me? Get in this recipe!! I made two versions of this cupcake and the one with applesauce added was hands down the choice in a blind food pole in my living room. So, welcome to the kitchen applesauce, you will now be a regular staple for Paleo baking.

Without further ado, I’d like to share some cool things that are considered cheating by some professionals, but make my life easier when decorating for someone’s birthday.


Brown Sugar Cupcakes Recipe:

  • 1/2 cup greek yogurt or coconut milk yogurt
  • 4 eggs
  • 1 tbsp vanilla
  • 2/3 cup coconut sugar
  • 9oz applesauce
  • 3 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Preheat over to 325° and line muffin tin with liners or butter ramekins (I did a mixture of both and had 2 ramekins and 12 cupcakes). Mix wet ingredients well, then add dry and gently fold in with a spatula. Spoon out until about 3/4 of the way full, then bake for 15-25 minutes (you will know they are done when you tap the top with your finger and its firm instead of mushy). Remove from pan with mitts as soon as possible and allow to cool completely before frosting on a rack.

Chocolate Frosting Recipe:

  • 1 cup chocolate chips (I used a stevia sweetened baking chip to cut back on sugar)
  • 1/4 cup cashew milk (or almond)
  • 1/4 cup butter
  • 1/4 cup coconut sugar
  • 1-2 tbsp honey (depending on taste preference)
  • pinch of salt

Melt and mix all ingredients in a sauce pan on about a 4 (a little less than medium) until glossy and combined well, then remove from heat and allow to cool slightly before putting sauce pan into fridge. Stir every 5 minutes until desired thickness keeping in mind that it will harden if you let it go too long. Frost cakes and refridgerate or serve right away. If refrigerated, the icing will firm up like cold butter (I like it this way).

Peaks will tip you off that your frosting is readywp-1487727949253.jpg


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