Preheat the oven to 325°F and line a cupcake pan with cupcake liners.
In a bowl, mix together the wet ingredients: coconut oil, honey, eggs, and lemon juice, using a fork.
Add the dry ingredients and lemon zest to the bowl, mixing thoroughly.
Pour the batter into the cupcake liners and bake for 25 to 35 minutes or until a toothpick inserted in the middle comes out clean. The cupcakes should have a golden brown top and sides.
Allow the cupcakes to cool completely before removing them from the pan.
Coconut Frosting:
Open the can of coconut cream and scoop out only the hardened coconut cream into a bowl.
In a small bowl, mix all the frosting ingredients well using a spoon or fork until smooth and clump-free, resembling frosting.
Once cupcakes are cooled off completely place the coconut frosting on top and enjoy!!!
Notes: Be sure the cupcakes are completely cooled off before placing the frosting or the frosting will melt.
Preheat the oven to 325°F and line a cupcake pan with cupcake liners.
In a bowl, mix together the wet ingredients: coconut oil, honey, eggs, and lemon juice, using a fork.
Add the dry ingredients and lemon zest to the bowl, mixing thoroughly.
Pour the batter into the cupcake liners and bake for 25 to 35 minutes or until a toothpick inserted in the middle comes out clean. The cupcakes should have a golden brown top and sides.
Allow the cupcakes to cool completely before removing them from the pan.
Coconut Frosting:
Open the can of coconut cream and scoop out only the hardened coconut cream into a bowl.
In a small bowl, mix all the frosting ingredients well using a spoon or fork until smooth and clump-free, resembling frosting.
Once cupcakes are cooled off completely place the coconut frosting on top and enjoy!!!
Notes: Be sure the cupcakes are completely cooled off before placing the frosting or the frosting will melt.
