Paleo Lemon Cupcakes

If you love lemon this recipe is for you!

this is a great dessert for the family and friends.

Paleo, Keto, & dairy free friendly. 

Enjoy some lemon cupcakes!

Prep Time

12 Minutes

Cook Time

25 to 30 Minutes

Total Time

38 to 42 Minutes

Servings

12

Ingredients

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

Optional

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

Directions

Lemon Cupcakes

  1. Preheat oven to 325F. Fill a cupcake pan with cupcake liners and set aside.
  2. Place all wet ingredients; coconut oil, honey, eggs, lemon juice, and mix together in a bowl using a fork.
  3. Add the dry ingredients and the lemon zest to the bowl and mix well.
  4. 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.
  5. Allow the cupcakes to cool completely before turning out of the pan.

Coconut Frosting

  1. Open the can of coconut cream and scoop out only the harden coconut cream into a bowl.
  2. 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.

Print

Paleo Lemon Cupcakes

Course Dessert
Cuisine American
Keyword Dairyfree, Glutenfree, Paleo
Prep Time 12 minutes
Servings 12
Author Kimberly Althauser-Lucas

Equipment

  • nonstick cupcake pan

Ingredients

Lemon Cake

  • 2 tbsp melted coconut oil
  • ¾ cup honey
  • 2 eggs
  • ½ cup squeezed lemon juice
  • 3 cups almond flour
  • ½ tsp sea salt
  • 1 tsp baking soda

Lemon Coconut Frosting

Instructions

Lemon Cupcakes

  • Preheat oven to 325F. Fill a cupcake pan with cupcake liners and set aside.
    2. Place all wet ingredients: coconut oil, honey, eggs, lemon juice, and mix together in a bowl using a fork.
    3. Add the dry ingredients and the lemon zest to the bowl and mix well.
    4. 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.
    5. The top and sides of the cupcake should be a golden brown.
    6. Allow the cupcakes to cool completely before turning out of the pan.

Lemon Coconut Frosting

  • Open the can of coconut cream and scoop out only the harden coconut cream into a bowl.
    2. 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.
    3. Top the cupcakes with frosting once cupcaked are cooled off.

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