Chocolate Rasberry Cupcakes with Vanilla Cream Frosting, paleo and low carb version.
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4 from 1 vote

Paleo Chocolate Raspberry Cupcakes with Vanilla Cream Frosting

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dairy free options, low carb, paleo
Cuisine: dessert
Servings: 9
Author: Stacey


  • 6 tbsp coconut flour sifted, like this one
  • ½ cup sweetener of choice: coconut sugar for paleo or for low carb use erythritol (like Swerve)
  • 1 tsp baking soda
  • ¼ cup butter or ghee or coconut oil
  • 2 tbsp cocoa powder or cacao powder
  • 3 tbsp water
  • 2 eggs
  • 3 tbsp unsweetened coconut milk or almond milk + ½ tsp apple cider vinegar mixed together in a separate small bowl.
  • 1 tsp GF vanilla extract
  • 13 raspberries chopped fine or mashed
  • Cream of choice: for paleo use 1/2 cup coconut cream (take an unopened can of full fat coconut milk and put can in the freezer for 25 minutes to solidify), or for low carb use 4 ounces cream cheese.
  • 1/2 tsp lemon juice
  • ½ tsp GF vanilla extract
  • tbsp Sweetener of choice: 1 honey for paleo or for low carb use 1/3 tsp liquid stevia, or more or less to taste


  • Preheat oven to 400 F, and line with muffin cups or grease a muffin pan.
  • In a large metal, glass or ceramic mixing bowl combine: 6 tbsp coconut flour and ½ cup sweetener of choice (coconut sugar, or swerve or other low carb granulated sweetener equivalent), and 1 tsp baking soda. Mix together thoroughly braking up any clumps. Set aside.
  • In a small sauce pan over medium heat melt and combine: ¼ cup butter or coconut oil, 2 tbsp cocoa powder, and 3 tbsp water. Melt and stir together until combined then bring to a low boil and remove from heat. (I have flash backs of Willie Wonka’s chocolate river during this step).
  • Pour the hot chocolate mixture onto the coconut flour sweetener mixture. Stir together thoroughly.
  • Add to the mixture: 2 eggs, the 3 tbsp coconut or almond milk + ½ tsp apple cider vinegar, and ½ tsp vanilla extract. Mix together well using a large spoon.
  • Add the finely chopped or smashed raspberries to the batter and lightly stir into the batter.
  • Spoon batter into muffin cups or pan. Fill 2/3 of each cup. I filled 9 cups.
  • Bake at 400 F for 18 to 22 minutes, or until tooth pick comes out of center clean.
  • Remove and let cupcake cool completely.
  • While cupcakes are cooling, you can make the frosting.
  • Take the coconut milk can out of freezer and open it (it should be solid, if not put it back in for a while and check later)
  • In a medium size mixing bowl combine with electric beater: cream cheese or ½ cup solid coconut milk cream, ½ tsp lemon juice, ½ tso vanilla extract, and sweetener of choice (either 1 tbsp honey, or for low carb use 1/3 tsp liquid stevia). Mix together until just combined. Put frosting in fridge until cupcakes have cooled enough to frost.
  • Using a butter knife, frost each cupcake with equal amounts of the frosting.
  • Enjoy!


Nutritional Data for Low Carb Version (with Swerve sweetener and stevia sweetened frosting): Serving size: 1 cupcake out of 9, Cal: 89, Carbs: 4.4 g / Net Carbs: 2.1 g, Fiber: 2.3 g, Fat: 9.6 g, Protein : 3 g, Sugar: 1 g
*all nutritional data are estimates based on the products I used*