Paleo Lemon Cupcakes

Makes: 12 servings


Lemon Cake

  • 2 Tbsp coconut oil, melted
  • 3/4 cup honey
  • 2 large eggs, at room temperature
  • 1/2 cup freshly squeezed lemon juice
  • 3 cups finely ground blanched almond flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda

Lemon Coconut Frosting


  • lemon slices and lemon zest for garnish (optional)
  • sprinkle of cinnamon and Lakanto sugar


Lemon Cupcakes

  • Preheat oven to 325F. Fill a cupcake pan with cupcake liners and set aside.
  • Place all wet ingredients; coconut oil, honey, eggs, lemon juice, and mix together in a bowl using a fork.
  • Add the dry ingredients and the lemon zest to the bowl and mix well.
  • Pour the batter into the cupcake liners and bake for 25 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean. The top and sides of the cupcake should be a golden brown.
  • Allow the cupcakes to cool completely before turning out of the pan.

Coconut Frosting

  • Open the can of coconut cream and scoop out only the harden coconut cream into a bowl.
  • Place all ingredients for the frosting in a small bowl and mix well using a spoon or fork until it becomes smooth like frosting with no clumps.

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